MexicanBreakfast

Recipe Story

origins & traditions

Chilaquiles Verdes is a beloved traditional Mexican breakfast dish that showcases the ingenious use of day-old tortillas transformed into something spectacular. The foundation is crispy fried tortilla chips that are briefly simmered in a vibrant salsa verde made from tomatillos, jalapeños, and cilantro. The chips soften just enough to absorb the tangy, spicy sauce while maintaining a pleasant texture. Topped with crumbled queso fresco, Mexican crema, thinly sliced white onions, and fresh cilantro, this dish offers a perfect balance of flavors and textures. Often served with a fried egg on top and accompanied by refried beans, chilaquiles are comfort food at its finest, representing the Mexican philosophy of never wasting ingredients while creating something truly delicious. This version uses salsa verde for a bright, zesty flavor profile.

Instructions

step by step

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Remove husks from tomatillos and rinse well. Cut tomatillos in half and place in a medium saucepan with jalapeño, garlic cloves, and enough water to cover. Bring to boil and simmer for 8-10 minutes until tomatillos are soft and change color to olive green.
Drain the cooked vegetables, reserving 1/2 cup of cooking liquid. Transfer tomatillos, jalapeño, and garlic to a blender. Add cilantro, salt, and reserved cooking liquid. Blend until smooth to create salsa verde.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Working in batches, fry tortilla pieces until golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
In the same skillet, remove excess oil leaving about 2 tablespoons. Pour in the salsa verde and bring to a simmer. Cook for 3-4 minutes to allow flavors to develop.
Add the crispy tortilla chips to the simmering salsa and toss gently to coat. Cook for 2-3 minutes, stirring occasionally, until chips are softened but not soggy.
Remove from heat and transfer to serving plates. Top with crumbled cheese, drizzle with crema, and garnish with sliced onions and fresh cilantro leaves. Serve immediately while still warm.

Chilaquiles Verdes with Salsa Verde

4.3 (35)

Crispy tortilla chips simmered in tangy green tomatillo salsa, topped with fresh cheese, crema, and onions. A classic Mexican breakfast that transforms leftover tortillas into a satisfying morning meal.

medium

35 min

4 servings

Ingredients

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Main

8 pieces tortillas, cut into triangles

Salsa Verde

6 pieces tomatoes, husked and halved
2 pieces bell-peppers, stemmed, seeded if less heat desired
3 cloves garlic, peeled
4 tablespoons cilantro, fresh, roughly chopped

Frying

6 tablespoons vegetable-oil

Seasoning

1 teaspoons salt, to taste

Toppings

3/4 cups cheese-feta, crumbled
4 tablespoons sour-cream
1/2 pieces onions, thinly sliced

Chef Tips

expert advice

•For the best texture, use day-old tortillas as they fry crispier than fresh ones.

•If using store-bought tortilla chips, choose thick, sturdy chips that can withstand the salsa.

•Adjust the heat level by adding or removing jalapeño seeds.

•For a richer version, top with a fried egg and serve with black beans on the side.

•You can prepare the salsa verde up to 3 days in advance and store refrigerated.

•Add the chips to the salsa just before serving to prevent them from becoming too soggy.

•Traditional garnishes also include sliced radishes, avocado, and pickled jalapeños.

•For a red version, substitute salsa roja made with dried guajillo chiles.

•Some cooks add a splash of Mexican crema directly into the salsa for a creamier consistency.

Mexican

⭐ Highly Rated

25 minmedium