Chilaquiles Verdes

Name: Chilaquiles Verdes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 12 pcs corn tortilla (day-old, cut into triangles); 1 cup oil for frying (vegetable or canola oil); 500 g tomatillo (husked, rinsed); 2 pcs serrano pepper (stems removed); 1 pcs onion (medium, quartered); 3 pcs garlic (cloves, peeled); 0.5 cup cilantro (fresh, roughly chopped, plus extra for garnish); 0.5 tsp salt; 4 pcs egg (fried, one per serving); 0.5 cup queso fresco (crumbled); 0.25 cup crema (or sour cream thinned with a little milk)

RATING

4.6/5(187)

TASTE SCORE

9/10

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.

PREP

10m

COOK

15m

SERVES

1 CUP

429 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old tortillas for chips that stay crisp longer when simmered in salsa.
2
Fry chips in batches to maintain oil temperature and ensure even golden crispness.
3
Don't boil tomatillos until they burst — they should be soft but still hold shape for best flavor.
4
Pour the blended salsa carefully into hot oil to avoid splattering burns.
5
Simmer chips in salsa for only 2 minutes — they soften fast and can turn mushy.
6
Top with fried egg just before serving so the runny yolk enriches the dish.
7
Serve chilaquiles immediately after plating; they continue to soften as they sit.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

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.

spicy