Chilaquiles Verdes
Crispy tortilla chips simmered in a bright, tangy tomatillo salsa until just softened, then topped with crumbled cheese, crema, and a fried egg. A classic Mexican breakfast that turns day-old tortillas into something magical in under 30 minutes.
For 4 servings
- prep · ~10 min
Cut and dry the tortillas.
Stack the corn tortillas and cut into 6 or 8 wedges each. Spread them out on a baking sheet and let them dry for 10-15 minutes, or use day-old tortillas that are already slightly stiff.
TIPSlightly stale tortillas fry up crispier and absorb the salsa better without turning mushy. - fry · ~8 min
Fry the tortilla chips.
Heat 1 cup of oil in a large skillet over medium-high heat until shimmering. Fry the tortilla wedges in batches until golden and crisp, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
- boil · ~9 min
Boil the tomatillos and serranos.
Place the husked tomatillos and serrano peppers in a saucepan. Cover with water and bring to a boil over high heat. Cook until the tomatillos turn olive-green and soften, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid.
TIPDon't overcook the tomatillos — they should be soft but not bursting apart. - mix · ~1 min
Blend the salsa verde.
In a blender, combine the boiled tomatillos, serrano peppers, quartered onion, garlic cloves, cilantro, salt, and the reserved 1/4 cup cooking liquid. Blend until smooth, about 30 seconds.
TIPFor a thinner salsa, add more cooking liquid one tablespoon at a time. - saute · ~6 min
Cook the salsa verde.
Heat 1 teaspoon of oil in the same large skillet over medium heat. Carefully pour in the blended salsa and bring to a simmer. Cook until the salsa darkens slightly and intensifies in flavor, about 5 minutes. Taste and adjust salt.
TIPThe salsa will splatter when it hits the hot skillet — stand back and pour slowly. - simmer · ~2 min
Fold in the tortilla chips.
Add the fried tortilla chips to the simmering salsa. Gently fold until every chip is coated. Simmer for 2 minutes so the chips soften slightly but still hold some texture. Remove from heat immediately.
TIPWork quickly — the chips go from perfectly softened to mushy in under a minute. - fry · ~3 min
Fry the eggs.
In a separate nonstick pan, fry the eggs sunny-side up or over-easy to your liking. The yolks should remain runny.
- assemble · ~2 min
Plate and garnish the chilaquiles.
Divide the chilaquiles among four plates. Top each serving with a fried egg, a generous sprinkle of crumbled queso fresco, a drizzle of crema, and fresh chopped cilantro. Serve immediately.
TIPServe right away — chilaquiles wait for no one. The chips continue to soften as they sit.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old tortillas for chips that stay crisp longer when simmered in salsa.
- 2Fry chips in batches to maintain oil temperature and ensure even golden crispness.
- 3Don't boil tomatillos until they burst — they should be soft but still hold shape for best flavor.
- 4Pour the blended salsa carefully into hot oil to avoid splattering burns.
- 5Simmer chips in salsa for only 2 minutes — they soften fast and can turn mushy.
- 6Top with fried egg just before serving so the runny yolk enriches the dish.
- 7Serve chilaquiles immediately after plating; they continue to soften as they sit.
Adapt it for your goals.
Vegetarian
Skip the fried egg and top with extra avocado slices and black beans for a hearty, protein-rich vegetarian version that stays true to the dish's roots.
spicySpicy
Add 2–3 more serranos or a chipotle pepper in adobo to the salsa for a smoky, fiery kick that chile lovers will crave.
baked chipsBaked chips
Instead of frying, brush tortilla wedges with oil and bake at 190°C (375°F) for 10–12 minutes for a lighter, lower-fat chilaquiles.
chicken chilaquilesChicken chilaquiles
Fold in 1 cup of shredded cooked chicken along with the chips for a heartier meal that turns this breakfast dish into a satisfying lunch or dinner.
Why this is on our healthy list.
Rich in Vitamin C
Tomatillos and serrano peppers provide a good dose of vitamin C, which supports immune health and collagen production.
Good Source of Protein
The fried egg and queso fresco add high-quality protein, helping to keep you full and satisfied.
Contains Antioxidants
Cilantro and tomatillos contain antioxidants like quercetin and withanolides that help combat oxidative stress.
Low in Added Sugar
This savory breakfast relies on natural ingredients and contains no added sugars, making it a balanced option.
Frequently asked questions
Yes, but avoid thin chips that turn mushy quickly. Choose sturdy, thick restaurant-style tortilla chips for better texture.
