Chilaquiles Verdes

4.38 (8 ratings)

Chilaquiles Verdes

These authentic Chilaquiles Verdes are made with crispy fried corn tortillas tossed in roasted tomatillo salsa, then topped with melty cheese, and perfectly fried eggs. A delicious, easy Mexican breakfast that turns leftover tortillas into something irresistible.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Brunch

Cuisine: Mexican

Servings: servings

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

Roasted Tomatillo Salsa

1 pound tomatillos husked and rinsed
1 white onion quartered
4 garlic cloves unpeeled
2 serrano chiles (or 1 jalapeño for milder heat)
1/8 teaspoon ground cumin (optional)
1/2 cup chopped cilantro
1 cup chicken or vegetable stock (low sodium)
2 tablespoon all-purpose flour (or masa harina for gluten-free)
1/8 teaspoon salt
1 tablespoon olive oil

Chilaquiles

8 corn tortillas cut into triangles
1 tablespoon canola oil
3/4 cup shredded Oaxaca cheese (or queso quesadilla or Monterey Jack)
1/2 cup crumbled queso fresco
1/4 small red onion finely diced or pickled
2 to 3 eggs fried or cooked to preference
Fresh cilantro, Mexican crema, and avocado slices for garnish

Instructions

On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.

Notes

About 8 medium tomatillos equals 1 pound — perfect for this recipe.
Make ahead: The salsa verde can be made up to 5 days in advance or frozen for up to 6 months.
Storage: Once combined with sauce, chilaquiles are best eaten fresh. Leftovers can be refrigerated up to 2 days.
Reheat: Warm gently in a skillet over low heat to maintain crispness.
Substitutions: Use jalapeños for a milder salsa, or make it vegan by using vegetable broth and skipping the cheese and eggs.

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