Chilaquiles Verdes
Chilaquiles Verdes
Crispy tortilla chips simmered in a tangy, herby green tomatillo salsa until just softened. Topped with crema, crumbled queso fresco, sliced onion, and a fried egg for the ultimate Mexican breakfast comfort dish.
Ingredients
- 12 pieces corn tortillas
- 0.5 cup vegetable oil
- 1 lb tomatillos🔄 Swap available
- 2 pieces serrano chiles🌶️ Chile info
- 2 pieces garlic cloves
- 0.5 piece white onion
- 0.5 cup fresh cilantro
- 0.25 cup chicken broth
- 1 tsp salt
- 0.5 cup Mexican crema🔄 Swap available
- 0.5 cup queso fresco🔄 Swap available
- 4 pieces eggs
- 0.25 cup sliced red onion
Instructions
- 1
Cut corn tortillas into quarters and fry in batches in hot vegetable oil until golden and crispy, about 2 minutes per side. Drain on paper towels.
- 2
Remove husks from tomatillos and rinse. Place tomatillos, serrano chiles, and garlic in a saucepan, cover with water, and boil for 8–10 minutes until tomatillos are soft and olive green.
- 3
Transfer boiled tomatillos, chiles, and garlic to a blender. Add onion, cilantro, chicken broth, and salt. Blend until smooth.
- 4
Pour the green salsa into a large skillet over medium heat and simmer for 5 minutes, stirring occasionally.
- 5
Add the fried tortilla chips to the salsa and toss gently to coat. Cook for 1–2 minutes — the chips should soften slightly but not become mushy.
- 6
In a separate pan, fry eggs sunny-side up in a little oil.
- 7
Serve chilaquiles on plates, topped with a fried egg, drizzled with Mexican crema, crumbled queso fresco, and sliced red onion.
Chef's Tips
The key is to not overcook the chips in the salsa — they should still have a slight crunch in the center. Serve immediately, as chilaquiles get soggy fast.
