chilaquiles verdes

Chilaquiles Verdes is a traditional Mexican dish made from lightly fried corn tortillas covered in a bright and flavorful salsa verde.

Chilaquiles Verdes

lb tomatillos, (husked and rinsed (about 10 med-large tomatillos))

jalapeños, (stems and seeds removed)

white onion

water

cilantro

garlic

juice of 1/2 lime ((about 1 tablespoon))

salt

corn tortillas

olive oil

cotija cheese

white onions

sour cream (or Mexican crema)

Make the salsa verde by adding the tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.

Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.

Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.

Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.

Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges.

Heat olive oil in a large skillet over medium heat.

Add cut tortilla wedges and saute for 10 minutes, stirring every minute or so, until the tortillas are crispy and lightly fried.

Add in the salsa verde and toss together to coat all the chips.

Serve immediately and garnish with cotija cheese, cilantro, and Mexican crema.

This delicious Mexican chilaquiles verdes recipe is made lighter with freshly baked tortilla chips! Add salsa verde, fried eggs (optional), and fresh garnishes for an epic breakfast, brunch or dinner. Recipe yields 4 servings.

Chilaquiles Verdes with Baked Tortilla Chips

fine-grain sea salt

(24 ounces) salsa verde—either homemade** or store-bought***

eggs

avocado, diced

Cotija, queso fresco or feta cheese

red onion onion

To bake the chips: Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper for easy clean-up.

Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans (it&#8217;s ok if the chips overlap; they&#8217;ll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.

Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. This could take as little as 10 minutes. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.

Once the chips are out of the oven, warm 2 teaspoons of the olive oil in a large, non-reactive (stainless steel, enameled cast iron or non-stick) skillet or Dutch oven over medium heat. Once it’s shimmering, add the salsa verde, being careful to avoid splatters.

Raise the heat to medium-high and bring the mixture to a simmer, then remove the skillet from the heat. Stir in the tortilla chips and cilantro until all of the chips are lightly coated, then cover and let the mixture rest (off the heat) until the chips have softened slightly, about 2 to 5 minutes.

Uncover the pot and add the toppings of your choice, then divide the chilaquiles onto individual plates. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).

My husband has made the “proper” red Chile sauce for this but we often cheat and use enchilada sauce but tweak it some. Tonight we’re making it with enchilada verde sauce  and tweaking it by adding a hatch avocado salsa.  No, it’s not the real deal but it’s delish. Oh yes and we add soyrizo. We’re not vegetarian but this sub is sooo good.  Husband calls this mess “chicalitos” ‍♀️  I’m rating this recipe 5 stars because it’s a great idea recipe and easy to make. PS we usually have it for supper ‍♀️

oh wow! this looks amazing with tons of flavor! pretty easy to do too! Gonna make it for dinner...

Prettiest/tastiest breakfast I ever made!  Here's my blog about it!

https://sarahstouchofhealth.com/2017/08/03/food-connects-us-to-people-and-places/

This has always been my favorite breakfast. But I never attempted it on my own. I am eating it now and it's soooooo good! This is awesome. Thank you so much!!

I just made this for dinner tonight as well as your salsa verde. It was my first time trying chilaquiles and it turned out so delicious!

I just made these for dinner, using a Rick Bayless tomatillo salsa recipe, and they were a huge hit.  I know my husband likes something when he says, "This is good," but he went so far as to say we are definitely making this a regular menu item.  My son liked the flavor, and got fully onboard when we told him they weren't nachos, and the texture was not supposed to be crispy (goofball).  The only complaint I have is that I foolishly got a second half helping, and now I can barely move.  Thanks so much for sharing this!!

I made this for dinner yesterday and it took every ounce of willpower I have not to eat the entire batch.  So good!  I made it with the Trader Joe's Salsa Verde and it didn't need extra doctoring.  Will have to try making my own next time.

I love chilaquiles! Any suggestions on an egg substitute? I usually do tofu.

SO good. Made this recipe for friends over the weekend. Took a shortcut and used pre-made salsa verde... since we were at a lake house and relaxing on a boat is more fun than chopping veggies... but still turned out great. Every one of your recipes that I have tried has been a huge success. Thanks!

Delicious! I was concerned the chips would turn out soggy, but everything tasted great! Thanks!

And a roja version would be fun!

This was delicious! I'm lucky to have access to amazing, fresh, locally-made salsa verde and tortilla chips here in Oakland, CA, so I used those to save steps/time, and the outcome was scrumptious! I did a half recipe, which was just right for dinner for two. I used feta, since I needed it for another recipe this week, but in the future I would use cotija. The feta flavor was just a bit too powerful in the dish. My first chilaquiles! Thank you, Kate!

Fantastic recipe! I made it andit turned out wonderful and delicious. Thank you for the inspiration!

These chilaquiles verdes come out as perfect as they look on your blog.  Thank you for a perfect recipe.  I made these this morning for my husband's birthday breakfast.  He said they tasted just like the ones we had in Mexico weeks ago.  He was more than impressed. So thank you.  By the way, I also used your salsa verde recipe for these and baked the chips just like you.

Regards 
Nicole

Love the recipe! I would recommend using avocado oil for a more neutral/ Latin flavor.

Yummy! Served with a green salad and whole pinto beans for dinner. I did poached eggs instead of fried. So good!

Loved this recipe, reminded me of my mom’s recipe. I did take shortcuts: store bought tortilla chips, jar of Hatch Chile verde salsa. Made for Father’s Day Brunch

I made this for brunch today and it was a huge hit with the whole family! Prepared exactly as directed - I love that the chips are baked instead of fried. I used a good jarred salsa and topped them with cilantro, avocado, white cheddar and red onion. Easy and delicious! Thank you for this awesome recipe!

Wow, that made lunch while working at home a bit more interesting!  I used store bought roasted salsa verde and that worked just fine for the purpose.  Knowing that it's that easy to make great baked chips is a dangerous thing - very more-ish.  Loved the combination of flavors in this recipe.

Thanks. I was looking for chilaquiles verdes made with Doritos and found your recipe. Just about what I expected. Most Mexicans don't put an egg on their chilaquiles, that would be gringo-style. 
My favorite Mexican breakfast (which I first had in San Miguel de Allende) is huevos divorciados. You might try your skill to those.

Chilaquiles Verdes feature crispy baked tortilla chips smothered in a homemade sauce loaded with salsa verde and topped with your favorite toppings. This classic Mexican breakfast dish is comforting, delicious, and flavorful — and unbelievably easy to make!

12 corn tortillas

cooking oil spray

onion,

jalapeño pepper, seeded

lime juice

salsa verde (green Mexican sauce), homemade or store-bought

vegetable oil

salt (or

sour cream or lime crema

Cotija cheese, crumbled

red onion, diced

cilantro,

Stack the corn tortillas (4 pieces at a time) on top of each other and evenly cut them into eighths. Each tortilla will turn into 8 small triangle wedges.

To crisp them up, lightly spray both sides of the tortillas with cooking spray oil and place them in a single layer on two large baking sheets.

Bake until golden brown and crispy, about 3-4 minutes on each side. Set aside.

Bake the tortilla chips:

In a blender, add onion, garlic, jalapeño, lime juice, cilantro, and salsa verde. Blend until smooth, about 1 minute.

In a large skillet, heat oil over medium heat until hot and sizzling, about 1 minute. Slowly pour in the sauce mixture and stir well. Bring it to a simmer, then reduce the heat to low. Cover and let the sauce simmer for 6-8 minutes, stirring occasionally. Add salt to taste. Turn off the heat and set aside.

Make the sauce:

Add the baked tortilla chips on top of the sauce and toss well to coat.

Add your favorite toppings including a drizzle or dollops of sour cream, cotija cheese, onion, avocado, and cilantro. Serve immediately.

Assemble the chilaquiles:

These vegan chilaquiles verdes are vibrant, tangy, and spicy! Crispy tortilla chips are tossed in spicy green salsa and garnished with onions, crema, cilantro, queso fresco, and more.

Easy Vegan Chilaquiles Verdes

(~8-10) tomatillos,

habaneros

½ large white onion, quartered

vegetable broth

sea salt,

epazote

14-16 corn tortillas

Neutral vegetable oil, canola, peanut, soy, etc.

Vegan Mexican crema

Vegan queso fresco

Add the tomatillos, habaneros, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos just turn color.

Stem the habaneros and add all drained vegetables along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.

Heat 1 tablespoon of olive oil in the same pot over medium-low and slowly pour the salsa verde back in. Add a few sprigs of epazote, and simmer for another 10-12 minutes, or until slightly thickened.

Salsa

Heat 2-3 inches of vegetable oil in a large pot over medium (the oil should be at 350-375&deg;F).

Stack your corn tortillas, cut them into fourths or sixths, and fry in batches until golden brown, about 3 minutes per side.

Transfer the cooked tortilla chips to a paper towel-lined plate and sprinkle with sea salt.

Tortillas

Taste the salsa and adjust any seasonings to suit your preferences. To serve, toss a few tortilla chips in the salsa, then plate immediately. Garnish with queso fresco, cotija, Mexican crema, fresh onions, cilantro, etc.

To make this a heartier meal, serve it with a side of refried beans or shredded jackfruit on top. Happy eating!

Assemble

Super tasty..we loved the spice from the habaneros.

This was so good with the green spicy salsa, I added extra habaneros! I love how versatile this dish is. So good, I'm going to try it for dinner to spice things up!

Super delicious and so easy to make. Thank you for the detailed explanations. They were a massive help to me.

I love how easy this recipe is! Plus, it's a recipe you don't hear about every day, so it's easy to put into the rotation for some variety!

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