MexicanBrunch

Recipe Story

origins & traditions

Chilaquiles Verdes is one of Mexico's most beloved breakfast dishes, featuring crispy fried tortilla chips simmered in a vibrant green tomatillo salsa until they reach the perfect balance between crispy and tender. This comforting one-pot dish is traditionally served for breakfast or brunch and is an excellent way to use day-old tortillas. The tangy salsa verde, made from roasted tomatillos, jalapeños, and garlic, provides a bright, zesty flavor that perfectly complements the corn tortillas. Topped with crumbled queso fresco, Mexican crema, sliced onions, and fresh cilantro, chilaquiles can be customized with fried eggs, shredded chicken, or refried beans. The key to perfect chilaquiles is timing - the chips should be added to the salsa just before serving to maintain some texture while absorbing enough sauce to become flavorful and slightly softened.

Instructions

step by step

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Begin by making the salsa verde: Remove husks from tomatillos and rinse well. Cut tomatillos in half and place on a baking sheet with jalapeños, garlic cloves, and onion quarters. Broil for 8-10 minutes until charred and softened.
Transfer roasted vegetables to a blender, add cilantro, salt, and 1/2 cup water. Blend until smooth but still slightly chunky. Set aside.
If using whole tortillas, cut them into triangles (about 6-8 pieces per tortilla). Heat vegetable oil in a large skillet over medium-high heat to 350°F.
Working in batches, fry tortilla pieces for 2-3 minutes per side until golden and crispy. Remove with slotted spoon and drain on paper towels. Season lightly with salt while hot.
In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium heat. Pour in the salsa verde and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until sauce thickens slightly.
Add the crispy tortilla chips to the simmering salsa and toss gently to coat. Cook for 2-3 minutes, stirring carefully to prevent breaking the chips. The chips should soften slightly but retain some crunch.
Remove from heat immediately. Transfer to serving plates while hot.
Top each serving with crumbled queso fresco, a drizzle of Mexican crema or sour cream, thinly sliced red onions, and fresh cilantro leaves.
Serve immediately with lime wedges on the side for squeezing over the top.

Chilaquiles Verdes

3.7 (21)

Crispy tortilla chips bathed in tangy tomatillo salsa verde, topped with queso fresco, crema, and fresh cilantro. A traditional Mexican breakfast that transforms leftover tortillas into a satisfying brunch masterpiece.

easy

45 min

4 servings

Ingredients

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Main Components

12 pieces tortillas, cut into triangles

Salsa Verde

8 pieces tomatoes, husked and halved
2 pieces bell-peppers, stemmed
4 cloves garlic, peeled
1 pieces onions, quartered
4 tablespoons cilantro, fresh leaves

For Frying

6 tablespoons vegetable-oil

Seasoning

1 1/2 teaspoons salt

Toppings

3/4 cups cheese-feta, crumbled
6 tablespoons sour-cream
1/2 pieces onions, thinly sliced
3 tablespoons cilantro, fresh leaves
2 pieces lime, cut into wedges

Chef Tips

expert advice

•Chef Notes: The secret to perfect chilaquiles is controlling the moisture - add chips to salsa just before serving to maintain texture.

•For a heartier meal, top with fried eggs (sunny side up is traditional), shredded rotisserie chicken, or refried black beans.

•You can make the salsa verde up to 3 days ahead and store refrigerated.

•For extra heat, leave seeds in the jalapeños or add serrano peppers.

•Day-old or slightly stale tortillas work best as they absorb less oil when frying.

•If you want to skip frying, use store-bought tortilla chips, preferably thick restaurant-style chips that won't disintegrate in the sauce.

•For vegetarians, this dish is naturally meat-free but ensure your tortillas don't contain lard.

•Regional variations include chilaquiles rojos (with red salsa) and chilaquiles with mole.

•Traditionally served for breakfast to cure hangovers, this dish is comfort food at its finest.

Mexican

⭐ Highly Rated

25 minmedium