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A quintessential Mexican breakfast, featuring crispy corn tortilla triangles simmered in a vibrant, tangy salsa verde. Topped with cotija cheese, crema, and onion, this dish offers a perfect balance of textures and flavors, making it an unforgettable brunch centerpiece.
For 4 servings
Prepare the Salsa Verde
Fry the Tortillas
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A quintessential Mexican breakfast, featuring crispy corn tortilla triangles simmered in a vibrant, tangy salsa verde. Topped with cotija cheese, crema, and onion, this dish offers a perfect balance of textures and flavors, making it an unforgettable brunch centerpiece.
This mexican recipe takes 40 minutes to prepare and yields 4 servings. At 703.59 calories per serving with 20.95g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Salsa and Combine
Serve Immediately
Substitute the salsa verde with a salsa roja made from rehydrated guajillo and ancho chiles for a smoky, deeper flavor.
Fold in 1.5 cups of shredded cooked chicken (pollo deshebrado) or carnitas along with the tortilla chips for a more substantial meal.
Omit the cheese and crema, or use plant-based alternatives like vegan cotija and cashew crema. Top with avocado slices instead of an egg.
Serve a plate with half chilaquiles verdes and half chilaquiles rojos, separated by a line of refried beans and topped with two fried eggs.
Tomatillos, cilantro, onions, and garlic are excellent sources of antioxidants like Vitamin C and quercetin, which help protect your body from cellular damage caused by free radicals.
Corn tortillas and the vegetables in the salsa provide dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Tomatillos are a source of lycopene, a powerful antioxidant that has been linked to a reduced risk of certain chronic diseases. Cooking the tomatillos increases the bioavailability of lycopene.
A typical serving of this Chilaquiles Verdes recipe, including the optional egg, contains approximately 550-600 calories. The exact number can vary based on the amount of oil absorbed and the specific toppings used.
Chilaquiles can be part of a balanced diet. The salsa is packed with vegetables like tomatillos, onions, and garlic. However, the tortillas are fried, which adds significant calories and fat. To make it healthier, you can bake the tortillas instead of frying them and be mindful of high-fat toppings like crema.
While both are Mexican breakfast dishes using tortillas and eggs, the preparation is different. In chilaquiles, fried tortilla pieces are simmered in salsa. In Tex-Mex migas, tortilla strips are scrambled together with eggs and other ingredients like onions and peppers.
The most important rule is to serve them immediately after they are coated in the warm salsa. Do not let them sit. Also, using thick, well-fried, crispy tortillas helps them hold their texture longer in the sauce.
Yes, the salsa verde can be made up to 3 days in advance and stored in an airtight container in the refrigerator. When you're ready to make the chilaquiles, simply reheat the salsa in a skillet before adding the freshly fried tortillas.