Authentic Chilaquiles Verdes Recipe – Easy & Delicious

This Authentic Chilaquiles Verdes Recipe is a beloved Mexican dish that blends crispy tortilla chips with a rich and tangy green salsa, topped with fresh garnishes and sometimes proteins like chicken or eggs. It is a staple in many Mexican households, often enjoyed as a comforting breakfast or brunch meal.

Deeply rooted in tradition, this dish showcases the resourcefulness of Mexican cuisine by repurposing leftover tortillas into something flavorful and satisfying. The combination of crunchy tortillas soaking up a zesty tomatillo-based salsa creates a balance of textures and flavors that makes chilaquiles verdes irresistible.

What Are Chilaquiles Verdes?

Chilaquiles verdes consists of fried or baked corn tortilla chips smothered in salsa verde, a tangy green sauce made from tomatillos, green chilies, onions, garlic, and cilantro. The tortillas soften slightly in the sauce while still maintaining some crispiness, creating a satisfying contrast.

Traditional toppings include crumbled queso fresco, crema, onions, avocado, and fresh cilantro, while variations may incorporate eggs, shredded chicken, or even beans. The dish is often served with refried beans or Mexican rice on the side, making it a complete and filling meal.

The History and Cultural Significance of Chilaquiles

The name “chilaquiles” comes from the Nahuatl word “chīlāquilitl,” meaning “chiles and greens.” This dish dates back to pre-Columbian times, when indigenous people made use of stale tortillas by cooking them with various sauces and spices. Over time, Spanish influences introduced dairy-based toppings like cheese and cream, further enhancing the dish.

Today, chilaquiles are a breakfast and brunch favorite across Mexico and the United States. In many homes, it’s a classic “morning-after” dish, perfect for using up tortillas and salsa from the previous day’s meal. Restaurants have also elevated chilaquiles by adding gourmet ingredients like poached eggs, pulled pork, and exotic cheeses.

Chilaquiles verdes is one of the two most common versions of the dish, alongside chilaquiles rojos, which uses a red tomato-based sauce instead of green tomatillo salsa.

Ingredients for Authentic Chilaquiles Verdes

To achieve the perfect balance of flavors and textures in chilaquiles verdes, using fresh, high-quality ingredients is key. Below, you’ll find a list of traditional ingredients, along with some optional additions to customize the dish to your liking.

Traditional Ingredients

For the Salsa Verde (Green Sauce):

• Tomatillos (1 lb or about 8-10 small tomatillos) – The base of the salsa, giving it a tangy and slightly sweet flavor.
• Jalapeño or Serrano Peppers (1-2, depending on spice preference) – Adds heat to the salsa; serrano peppers are spicier than jalapeños.
• White Onion (½ medium onion, chopped) – Provides depth and aroma to the sauce.
• Garlic Cloves (2-3 cloves) – Enhances the overall flavor with a subtle, savory taste.
• Fresh Cilantro (½ cup, chopped) – Adds a fresh, herbaceous element.
• Salt (to taste) – Brings out all the flavors.
• Chicken or Vegetable Broth (½ cup, optional) – Helps thin out the salsa for a smoother consistency.
• Oil (1 tbsp, for cooking the salsa) – Helps blend the flavors when sautéing the salsa.

For the Tortilla Chips (Totopos):

• Corn Tortillas (8-10, preferably stale or a day old) – Fresh tortillas can become too soft, so slightly dried-out ones work best.
• Vegetable Oil (for frying, about 1 cup) – Used to fry the tortillas to crispy perfection.
• Salt (to taste) – To season the fried tortilla chips.

Toppings and Garnishes:

• Mexican Crema or Sour Cream (¼ cup) – Adds a rich, creamy element.
• Queso Fresco or Cotija Cheese (½ cup, crumbled) – Gives a salty, tangy contrast.
• Sliced Red Onion (for garnish) – Adds a bit of crunch and sharpness.
• Avocado (optional, sliced or diced) – Provides creaminess and freshness.
• Fried or Scrambled Eggs (optional, for serving on top) – Commonly added for extra protein.

Optional Ingredients for Variations

While the above ingredients make a classic version of chilaquiles verdes, you can adjust the recipe to suit your taste. Here are some variations:

Protein Additions:

• Shredded Chicken – A popular protein option, making the dish heartier.
• Chorizo – Adds a smoky, spicy kick.
• Beans (Black or Pinto) – A great vegetarian option for added protein and fiber.

Spice Adjustments:

• Extra Serrano Peppers – For those who love heat!
• Roasted Poblano Peppers – Adds a smoky flavor to the dish.

Crunch Factor:

• Baked Tortilla Chips – If you prefer a lighter version, bake the tortilla pieces instead of frying them.
• Store-Bought Tortilla Chips – Can be used in a pinch, though homemade is always better!

How to Make the Best Chilaquiles Verdes at Home

Now that we have all our ingredients ready, let’s go step by step to make authentic chilaquiles verdes. The key to perfect chilaquiles lies in getting the tortilla chips crispy, balancing the salsa verde’s tangy and spicy flavors, and combining everything at the right time to maintain the ideal texture.

Preparing the Salsa Verde

The salsa verde is what gives chilaquiles verdes their signature flavor, so it’s important to make it fresh and full of flavor.

Instructions:

1. Prepare the Tomatillos:
   • Remove the papery husks from the tomatillos and rinse them well.
   • Cut them in half for faster cooking.
2. Boil or Roast the Tomatillos and Peppers:
   • Boiling method: Place the tomatillos and peppers in a saucepan, cover with water, and bring to a simmer for about 5-7 minutes until soft.
   • Roasting method (for a deeper flavor): Place the tomatillos, peppers, onion, and garlic on a baking sheet. Broil in the oven at 450°F (230°C) for 7-10 minutes until slightly charred.
3. Blend the Salsa:
   • In a blender, add the cooked tomatillos, peppers, onion, garlic, cilantro, salt, and ½ cup of broth (or water).
   • Blend until smooth. If you prefer a chunkier salsa, pulse it instead of blending completely.
4. Sauté the Salsa for Extra Flavor:
   • Heat 1 tbsp of oil in a pan over medium heat.
   • Pour in the blended salsa and let it simmer for 5-7 minutes until it thickens slightly.
   • Taste and adjust salt if needed.

Frying the Tortillas to Perfection

Homemade totopos (crispy tortilla chips) are crucial for authentic chilaquiles.

Instructions:

1. Cut the Tortillas:
   • Take 8-10 corn tortillas and cut them into quarters or strips.
2. Fry the Tortillas:
   • Heat about 1 cup of vegetable oil in a deep pan over medium-high heat.
   • Once hot, add a few tortilla pieces at a time.
   • Fry for 1-2 minutes per side, flipping until they are crispy and golden.
   • Remove and place on a paper towel-lined plate.
   • Sprinkle with a little salt while they are hot.

Tip: If you want a lighter option, bake the tortilla pieces at 375°F (190°C) for 10-15 minutes until crispy.

Combining the Ingredients

This is where the magic happens! Timing is everything—you want the tortillas to absorb some sauce while still keeping some crunch.

Instructions:

1. Heat the salsa verde over low heat.
2. Add the crispy tortilla chips and toss gently, ensuring they are well coated in the salsa.
3. Simmer for 1-2 minutes, just enough to soften them slightly but not too much (they should still have some texture).

Adding Toppings and Serving

Once your chilaquiles verdes are perfectly coated, it’s time to garnish and serve!

Topping Options:

• Mexican Crema or Sour Cream – Drizzle for a creamy contrast.
• Queso Fresco or Cotija Cheese – Sprinkle on top for a salty kick.
• Sliced Red Onion – Adds a fresh crunch.
• Avocado Slices – Balances out the acidity of the salsa.
• Fried or Scrambled Eggs – A classic breakfast addition.
• Shredded Chicken – Makes it a complete meal.

Serving Suggestions:

• Serve immediately while warm.
• Pair with refried beans, black beans, or rice for a full meal.
• Enjoy with a fresh agua fresca, café de olla, or a cold beer!

Expert Tips for an Authentic Chilaquiles Verdes Recipe

Making chilaquiles verdes is simple, but a few key tips can take them from good to an Authentic Chilaquiles Verdes Recipe that tastes restaurant-quality. Whether you’re making chilaquiles verdes for breakfast or brunch, the right techniques will enhance the flavor, texture, and presentation.

To achieve the best chilaquiles verdes recipe, start by using high-quality corn tortillas, frying them until crispy, and preparing a flavorful homemade salsa verde. The key to authentic chilaquiles verdes is balancing the crispness of the tortillas with the right amount of sauce, ensuring they soak up flavor without becoming too soggy.

By following these expert tips, your chilaquiles verdes recipe will turn out perfect every time. Now, let’s dive into the best ways to enhance your authentic chilaquiles verdes for the ultimate Mexican dish!

Choosing the Right Tortillas

The type of tortillas you use will directly impact the texture of your chilaquiles.

Use corn tortillas, not flour tortillas.

• Corn tortillas hold up better in salsa without becoming too soggy.
• Flour tortillas will get mushy quickly and lack the traditional flavor.

Use slightly stale tortillas.

• Fresh tortillas absorb too much oil and turn soft too fast.
• If using fresh tortillas, leave them out overnight or dry them in a low oven (200°F for 10 minutes).

Cut tortillas into uniform pieces.

• Triangles or strips work best.
• Evenly cut pieces ensure consistent texture.

How to Get the Perfect Salsa Verde Consistency

Use the right tomatillo-to-liquid ratio.

• Too much broth or water = thin and watery salsa.
• Too little liquid = overly thick salsa that won’t coat the chips evenly.
• A ½ cup of broth per 1 lb of tomatillos is a good balance.

Simmer the salsa after blending.

• This step deepens the flavor and thickens the sauce slightly.
• Cook for at least 5 minutes after blending.

Adjust acidity and spice.

• Tomatillos are naturally tart.
• If too sour, add a pinch of sugar to balance the acidity.
• If not spicy enough, add more serrano or jalapeño peppers.

Adjusting Spice Levels to Your Preference

✔ For milder chilaquiles:

• Use only one jalapeño and remove the seeds.
• Add a splash of heavy cream to the salsa to tone down heat.

✔ For spicier chilaquiles:

• Use serrano peppers instead of jalapeños.
• Keep the seeds in for extra heat.
• Add a pinch of cayenne or crushed red pepper flakes to the salsa.

Preventing Soggy Chilaquiles

One of the most common mistakes is ending up with soggy chilaquiles. Here’s how to keep the right balance of crunch and softness:

Fry the tortillas until golden brown.

• Undercooked chips absorb too much salsa too fast, making them mushy.

chips to the salsa right before serving.

• If you mix them too early, they’ll soften too much.
• Toss them in just 1-2 minutes before serving for the perfect balance.

slotted spoon to mix.

• Instead of stirring too much, gently toss the chips so they coat evenly without breaking apart.

Serve immediately.

• Chilaquiles are best enjoyed fresh! If they sit too long, they’ll get too soft.

Variations of the Authentic Chilaquiles Verdes Recipe

Authentic Chilaquiles Verdes Recipe is incredibly versatile, allowing you to customize chilaquiles verdes based on dietary preferences or available ingredients. Whether you prefer a classic chilaquiles verdes recipe or want to add your own twist, there are many ways to elevate this traditional Mexican dish.

From chilaquiles verdes with shredded chicken to vegan or spicy variations, the possibilities are endless. No matter how you prepare your authentic chilaquiles verdes, the key is balancing crispy tortillas with rich, flavorful salsa verde.

Below are some of the most popular variations to make your chilaquiles verdes recipe unique and delicious. Try these different styles to find your favorite way to enjoy chilaquiles verdes!

Chilaquiles with Chicken (Chilaquiles con Pollo)

Adding shredded chicken makes chilaquiles a heartier meal, perfect for lunch or dinner.

✔ How to Add Chicken:

1. Cook 1 boneless, skinless chicken breast in salted water until tender (about 15 minutes).
2. Shred the chicken using two forks.
3. Mix the shredded chicken into the salsa verde before adding the tortilla chips.
4. Serve with queso fresco, crema, and avocado slices for extra flavor.

✔ Shortcut: Use rotisserie chicken or leftover grilled chicken to save time.

Chilaquiles with Scrambled or Fried Eggs

A classic breakfast version, perfect for brunch or a hangover cure.

✔ Two Ways to Add Eggs:

• Fried Egg (Chilaquiles con Huevo Estrellado):
  • Cook a sunny-side-up egg separately and place it on top of the plated chilaquiles.
  • The runny yolk adds richness and enhances the flavors.
• Scrambled Eggs (Chilaquiles con Huevo Revuelto):
  • Scramble 2 eggs in a pan with a little butter.
  • Mix the eggs into the chilaquiles right before serving.

✔ Extra Tip: Add some chopped ham or bacon for a smoky, savory touch.

Vegan Chilaquiles Verdes

For a plant-based version, swap out dairy and meat while keeping the bold flavors.

✔ Vegan Ingredient Swaps:

• Use vegetable oil instead of butter for frying.
• Replace crema with dairy-free alternatives like cashew or almond crema.
• Use vegan cheese or nutritional yeast for a cheesy flavor.
• Add black beans, mushrooms, or sautéed veggies for protein.

✔ Best Vegan Toppings:

• Sliced avocado
• Pickled red onions
• Fresh radishes for crunch

Chilaquiles Verdes with Chorizo

For a spicy, smoky twist, chorizo is a fantastic addition.

✔ How to Add Chorizo:

1. Remove the casing from ½ cup of Mexican chorizo.
2. Cook it in a pan over medium heat until browned and slightly crispy.
3. Drain excess grease and mix the chorizo into the chilaquiles before serving.

✔ Serving Suggestion: Top with crumbled queso fresco and diced avocado for balance.

Chilaquiles Verdes with Beans (Vegetarian Protein Option)

Black or pinto beans add a hearty, fiber-rich element to chilaquiles.

✔ How to Add Beans:

• Mix ½ cup of cooked black beans or refried beans into the salsa before adding tortilla chips.
• You can also serve beans on the side instead of mixing them in.

✔ Best Beans for Chilaquiles:

• Black beans (whole or mashed)
• Pinto beans (refried or whole)
• Frijoles charros (Mexican-style stewed beans with spices)

What to Serve with Your Chilaquiles Verdes Recipe

Authentic Chilaquiles Verdes Recipe is a delicious dish on its own, but pairing chilaquiles verdes with the right sides and drinks can elevate the meal even more. Whether you’re serving this chilaquiles verdes recipe for breakfast, brunch, or dinner, the right accompaniments will enhance its flavors.

When preparing authentic chilaquiles verdes, consider pairing them with refried beans, Mexican rice, or sliced avocado for a traditional touch. Adding classic beverages like Mexican coffee, agua fresca, or a michelada will complement your chilaquiles verdes recipe perfectly.

No matter how you enjoy your chilaquiles verdes, serving them with the right sides ensures a complete and satisfying meal. Now, let’s explore the best side dishes and drinks to pair with this authentic chilaquiles verdes recipe!

Best Side Dishes for Chilaquiles Verdes

1. Refried Beans (Frijoles Refritos)

A classic side that adds creaminess and a rich, earthy flavor.

✔ How to Make Quick Refried Beans:

• Sauté 1 minced garlic clove in 1 tbsp oil.
• Add 1 cup of cooked pinto or black beans and mash them with a fork.
• Season with salt and cumin, and cook for 3-4 minutes until creamy.
• Serve alongside chilaquiles with crumbled queso fresco on top.

2. Mexican Rice (Arroz Rojo)

A flavorful, spiced rice dish that complements the tanginess of the salsa verde.

✔ Simple Mexican Rice Recipe:

• Sauté 1 cup of rice in 1 tbsp oil until slightly golden.
• Blend 1 tomato, ¼ onion, and 1 garlic clove with 1 cup of broth.
• Pour the blended mixture into the rice, season with salt and cumin, and simmer until fully cooked.

3. Sliced Avocado or Guacamole

The creamy texture of avocado balances the acidity of the salsa verde.

✔ Quick Guacamole Recipe:

• Mash 1 ripe avocado with a fork.
• Mix in ½ lime juice, salt, and chopped cilantro.
• Serve on top or as a side.

4. Pickled Red Onions

A tangy, crunchy topping that enhances the overall flavor.

✔ How to Make Pickled Red Onions:

• Slice 1 red onion thinly and place it in a jar.
• Mix ½ cup vinegar, 1 tsp sugar, and ½ tsp salt, then pour over the onions.
• Let sit for at least 30 minutes before serving.

5. Fried Plantains (Plátanos Fritos)

A slightly sweet side that contrasts with the spicy salsa verde.

✔ How to Fry Plantains:

• Slice a ripe plantain diagonally.
• Fry in a little oil until golden brown on both sides.
• Serve with a sprinkle of cinnamon for extra flavor.

Ideal Drinks to Pair with Chilaquiles

1. Café de Olla (Mexican Spiced Coffee)

A warm, cinnamon-infused coffee that pairs beautifully with chilaquiles.

✔ How to Make It:

• Brew coffee and add 1 cinnamon stick and 1 tbsp piloncillo (or brown sugar).
• Let it simmer for 2-3 minutes before serving.

2. Agua Fresca (Refreshing Fruit Drink)

A light, fruity drink balances out the spiciness of chilaquiles.

✔ Best Agua Fresca Flavors for Chilaquiles:

• Horchata (Cinnamon Rice Drink) – Creamy and refreshing.
• Jamaica (Hibiscus Tea) – Tangy and floral.
• Melon (Cantaloupe or Watermelon Agua Fresca) – Sweet and hydrating.

3. Michelada (Spicy Mexican Beer Cocktail)

For a brunch or lunch option, a michelada is a great choice.

✔ Quick Michelada Recipe:

• Mix ½ cup tomato juice, lime juice, hot sauce, and Worcestershire sauce.
• Pour into a chilled beer glass with a salted rim and add your favorite beer.

Common Mistakes to Avoid When Making Chilaquiles Verdes

Even though chilaquiles verdes are simple to make, a few mistakes can affect their texture and flavor. This Authentic Chilaquiles Verdes Recipe ensures that you get the perfect balance of crispy tortillas and rich, flavorful salsa.

Here are the most common pitfalls when making chilaquiles verdes and how to avoid them for the best results. Whether you’re preparing this chilaquiles verdes recipe for breakfast, brunch, or dinner, these tips will help you achieve the authentic taste and texture of traditional Mexican chilaquiles verdes every time.

By following this authentic chilaquiles verdes recipe, you’ll avoid common mistakes and enjoy a perfectly crispy, flavorful dish. Now, let’s dive into the details to make sure your chilaquiles verdes turn out just right!

1. Overly Soggy or Crunchy Chilaquiles

Mistake: Adding tortilla chips too early, making them too soft.
Solution: Toss the chips into the salsa right before serving to keep some crunch.

Mistake: Using store-bought chips that are too thin.
Solution: Homemade fried or baked tortilla chips hold up better in the salsa.

Mistake: Not frying the tortillas enough.
Solution: Fry them until crispy golden brown to prevent them from turning mushy.

2. Using the Wrong Type of Tortillas

Mistake: Using flour tortillas instead of corn tortillas.
Solution: Always use corn tortillas, as they absorb salsa better without falling apart.

Mistake: Using fresh tortillas that are too soft.
Solution: Use day-old tortillas or dry fresh ones in the oven at 200°F (95°C) for 10 minutes.

3. Not Enough Flavor in the Salsa Verde

Mistake: Boiling tomatillos without roasting them.
Solution: Roasting tomatillos adds depth and smokiness to the salsa.

Mistake: Forgetting to season the salsa.
Solution: Add salt, garlic, and a touch of lime juice to balance acidity.

Mistake: Making the salsa too thin.
Solution: Simmer the salsa for at least 5 minutes to thicken it.

4. Salsa Verde That’s Too Spicy (or Not Spicy Enough)

Mistake: Using too many serrano peppers for mild heat lovers.
Solution: Use only one jalapeño or remove the seeds for a milder salsa.

Mistake: Making a salsa that’s too mild.
Solution: Add more serrano peppers or roasted poblano peppers for an extra kick.

Mistake: Not balancing acidity.
Solution: If the salsa is too tart, add a pinch of sugar or a splash of broth.

5. Adding Toppings at the Wrong Time

Mistake: Adding cheese and crema too early, causing them to melt completely.
Solution: Garnish just before serving for a fresh contrast.

Mistake: Overloading chilaquiles with toppings.
Solution: Keep it simple—cheese, crema, onion, and avocado are enough.

By avoiding these common mistakes, your chilaquiles verdes will turn out perfectly crispy, flavorful, and authentic every time! 🌿🔥

If you’re a fan of Mexican cuisine, you might also enjoy this Mexican Chicken Salad, a creamy and flavorful dish perfect for pairing with chilaquiles. For those who love a crispy bite, try this Crispy Chicken Sandwich, which offers a satisfying contrast to the soft, saucy texture of chilaquiles. And if you’re in the mood for something sweet after your meal, check out this ultimate guide to Crêpes and Waffles for delicious breakfast and dessert inspiration.

Frequently Asked Questions

How do you make chilaquiles not soggy?

Use thick, homemade tortilla chips instead of thin, store-bought ones.
Fry or bake the tortillas until golden brown before adding them to the salsa.
Toss the chips in salsa right before serving to keep some crunch.
Use less salsa if you prefer crunchier chilaquiles, or serve it on the side.

What are some interesting facts about chilaquiles?

Chilaquiles date back to Aztec times, originally made as a way to use leftover tortillas.
They are often considered a hangover cure in Mexico due to their rich, spicy, and carb-heavy nature.
Different regions in Mexico have their own variations—some use red sauce (chilaquiles rojos), while others prefer green sauce (chilaquiles verdes).
Chilaquiles are sometimes mistaken for nachos, but they are much softer and more of a main dish rather than a snack.

What kind of tortillas are best for chilaquiles?

Corn tortillas are the only authentic choice for chilaquiles.
Use day-old tortillas or dry fresh ones before frying to get the best texture.
Flour tortillas should be avoided because they become too soft and fall apart in the sauce.

How are chilaquiles eaten?

Chilaquiles are typically eaten with a fork and served as a breakfast or brunch dish.
They are often topped with eggs, shredded chicken, crema, cheese, onions, and avocado.
Some people serve chilaquiles with refried beans, rice, or a side of fresh fruit.
In some regions, chilaquiles are eaten as a side dish with grilled meats for a heartier meal.

Conclusion

Authentic Chilaquiles Verdes Recipe is a beloved Mexican dish that perfectly balances crunch, spice, and tangy flavors. Whether you enjoy chilaquiles verdes for breakfast, brunch, or dinner, their versatility allows you to customize them with eggs, chicken, beans, or chorizo.

By following the tips in this guide, you can make authentic chilaquiles verdes with crispy tortillas, flavorful salsa verde, and delicious toppings. This chilaquiles verdes recipe ensures the perfect balance of textures, making it a favorite in Mexican cuisine. Remember to fry your tortillas properly, add them to the salsa just before serving, and use fresh ingredients for the best results.

Now that you know how to make the best chilaquiles verdes, it’s time to get cooking! Serve your homemade chilaquiles verdes with Mexican coffee, agua fresca, or a michelada, and enjoy this classic Mexican comfort food. ¡Buen provecho! 🌿🔥😋

Authentic Chilaquiles Verdes Recipe – A Traditional Mexican Breakfast

This Authentic Chilaquiles Verdes Recipe features crispy tortilla chips tossed in a tangy homemade salsa verde, topped with queso fresco, crema, and optional eggs or shredded chicken. A classic Mexican dish perfect for breakfast or brunch!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Brunch

Cuisine Mexican

Servings 4

Equipment

• ✔ Blender or Food Processor – For making the salsa verde
• ✔ Large Skillet or Frying Pan – For frying the tortillas and simmering the sauce
• ✔ Tongs or Spatula – To flip tortillas and mix chilaquiles
• ✔ Slotted Spoon – For draining excess oil from fried tortillas
• ✔ Knife and Cutting Board – For chopping ingredients
• ✔ Serving Plates – To serve the finished dish

Ingredients

  

• For the Salsa Verde:
• 1 lb tomatillos husked and rinsed
• 2 serrano peppers or jalapeños for a milder version
• ½ white onion chopped
• 2 garlic cloves peeled
• ½ cup fresh cilantro chopped
• ½ tsp salt or to taste
• ½ cup chicken or vegetable broth optional, for thinner consistency
• 1 tbsp vegetable oil for sautéing the salsa
• For the Tortilla Chips Totopos:
• 8-10 corn tortillas cut into triangles
• 1 cup vegetable oil for frying
• Salt to taste
• For Toppings:
• ¼ cup Mexican crema or sour cream
• ½ cup queso fresco or cotija cheese crumbled
• ¼ red onion thinly sliced
• 1 avocado sliced (optional)
• 2 fried or scrambled eggs optional
• 1 cup shredded chicken optional
• Fresh cilantro leaves for garnish

Instructions

 

• Step 1: Prepare the Salsa Verde
• Cook the Tomatillos & Peppers:
• Boil tomatillos, peppers, onion, and garlic in a pot with water for 5-7 minutes until softened.
• Alternatively, roast them under a broiler at 450°F (230°C) for 7-10 minutes for a smoky flavor.
• Blend the Salsa:
• In a blender, combine the cooked tomatillos, peppers, onion, garlic, cilantro, salt, and broth (if using).
• Blend until smooth.
• Sauté the Salsa:
• Heat 1 tbsp oil in a pan over medium heat.
• Pour in the blended salsa and simmer for 5 minutes, stirring occasionally.
• Step 2: Fry the Tortilla Chips
• Heat the Oil:
• In a large skillet, heat 1 cup of oil over medium-high heat.
• Fry the Tortilla Pieces:
• Add tortilla triangles in small batches and fry 1-2 minutes per side until golden and crispy.
• Remove with a slotted spoon and drain on paper towels.
• Lightly sprinkle with salt.
• Tip: For a lighter version, bake tortilla pieces at 375°F (190°C) for 10-15 minutes until crisp.
• Step 3: Combine Everything
• Heat the Salsa Verde:
• If cooled, reheat the salsa in a pan over low heat.
• Toss in the Tortilla Chips:
• Add the crispy tortillas and gently toss until coated.
• Cook for 1-2 minutes, just until slightly softened but still crisp.
• Step 4: Add Toppings & Serve
• Top with Crema & Cheese:
• Drizzle with crema and sprinkle with queso fresco.
• Add Garnishes:
• Scatter sliced red onions, avocado, and fresh cilantro on top.
• Customize with Protein (Optional):
• Serve with fried or scrambled eggs for a breakfast version.
• Add shredded chicken for a heartier meal.
• Serve Immediately & Enjoy!

Notes

For extra crispy chilaquiles, serve the chips on the plate first and pour the salsa on top instead of mixing them in.
If you like spicier chilaquiles, add extra serrano peppers or a pinch of cayenne.
Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 2 days, but they will soften over time.

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