Save Pin
This vibrant dish brings together crispy tortilla chips with a zesty green tomatillo sauce for a warm and satisfying breakfast. Topped with runny fried eggs and finished with your favorite garnishes it is everything you want in a quick comforting meal
I started making chilaquiles on lazy weekends and now they are my favorite go to brunch. My family never leaves a single chip behind
Ingredients
- Tomatillos: provide the tangy base for the salsa look for firm husked fruits with no soft spots
- Jalapeno peppers: add a touch of heat choose firm glossy ones
- Garlic and red onion: deepen the flavor of the salsa use fresh whole cloves and firm onions
- Cilantro: gives the salsa a fresh herbal note always use bright green leaves
- White wine vinegar and lime juice: add acidity and brightness fresh juice is best
- Corn tortilla chips: deliver crunch homemade or good quality store bought work well
- Eggs: bring protein and richness use large free range eggs for best flavor
- Olive oil or vegetable oil: is needed for frying choose a neutral oil if using vegetables
- Toppings: like avocado queso fresco and jalapeno slices add creamy salty and spicy contrast
Step-by-Step Instructions
- Make the Salsa Verde:
- Combine tomatillos jalapenos garlic red onion cilantro white wine vinegar lime juice and salt in a food processor Blend until smooth and bright green
- Simmer the Salsa:
- Transfer salsa to a large pan and bring to a gentle simmer over medium low heat Let it cook for 20 minutes to deepen the flavor Taste and adjust seasoning as needed
- Prepare the Chips:
- Add tortilla chips to the warm salsa in the pan Toss gently to coat all the chips evenly Be careful not to break them too much
- Fry the Eggs:
- While the chips soak heat oil in a skillet over medium Crack the eggs in and fry for 4 minutes or until whites are set but yolks remain runny
- Assemble the Dish:
- Plate the saucy chips and top each portion with a fried egg Add your favorite garnishes such as sliced avocado crumbled cheese jalapeno and herbs
Save Pin
I always use extra salsa for my portion because the tangy tomatillos are irresistible My kids like theirs topped with shredded cheese and even a dollop of sour cream
Storage Tips
Chilaquiles are best eaten fresh but you can store leftovers for up to one day Keep the salsa and chips separate if possible and reheat gently in a skillet to revive texture
Ingredient Substitutions
If tomatillos are not available use green tomatoes with added lime juice Substitute serrano peppers for jalapenos if you want more heat and crumble feta if queso fresco is not on hand
Serving Suggestions
Serve with a side of refried beans for a full meal or pair with spicy sausage or grilled chicken for a dinner style twist Add pickled onions or crema for a gourmet touch
Save Pin
Cultural Context
Chilaquiles are a beloved breakfast in Mexico known for transforming stale tortillas into a delicious comforting meal They are often served with eggs or beans and vary from region to region
Commonly Asked Questions
- → Can I use store-bought salsa verde?
Yes, store-bought salsa verde works in a pinch, but homemade salsa delivers fresher and more robust flavor.
- → Should the tortilla chips be crispy or soft?
It's a personal preference—some enjoy the chips staying crispy, while others prefer them softened by the salsa.
- → How can I add protein to chilaquiles?
Add shredded chicken, pulled pork, refried beans, or ground meat to make it a heartier meal.
- → Can I make my own tortilla chips?
Yes, fry or bake sliced corn tortillas until crisp. Stale tortillas work best for homemade chips.
- → Is chilaquiles verdes spicy?
It has mild heat from jalapeños, but you can increase spice with serranos, chili flakes, or hot sauce.
- → What are the best toppings for chilaquiles verdes?
Common toppings include fried eggs, avocado slices, queso fresco, jalapeños, fresh herbs, and lime wedges.