Easy Chilaquiles Verdes (Printable Version)
# What You'll Need:
→ Salsa Verde
01 -
1.5 pounds tomatillos, husked and rinsed
02 -
2 jalapeño peppers, stemmed
03 -
4 garlic cloves, peeled
04 -
1 small red onion, peeled and chopped
05 -
2 tablespoons chopped fresh cilantro
06 -
0.25 cup white wine vinegar
07 -
1 lime, juiced
08 -
Salt, to taste
→ Main Ingredients
09 -
13 ounces corn tortilla chips
10 -
4 large eggs
11 -
1 tablespoon olive oil or vegetable oil
→ Toppings
12 -
Sliced avocado
13 -
Sliced jalapeño peppers
14 -
Lime wedges
15 -
Queso blanco or queso fresco, crumbled
16 -
Chopped fresh herbs
17 -
Spicy chili flakes
# Step-by-Step Directions:
01 -
Combine tomatillos, jalapeños, garlic, onion, cilantro, vinegar, lime juice, and salt in a food processor. Blend until smooth.
02 -
Pour salsa into a large pan and simmer over medium-low heat for 20 minutes. Adjust salt to taste.
03 -
Add tortilla chips to the simmered salsa and toss gently to coat all chips evenly.
04 -
Heat oil in a separate pan over medium heat. Crack in the eggs and fry for 4 minutes until whites are set.
05 -
Serve chilaquiles topped with fried eggs, avocado, jalapeños, cheese, herbs, lime wedges, and chili flakes.
# Helpful Notes:
01 -
Homemade tortilla chips enhance texture and flavor but store-bought chips save time.
02 -
Add proteins like shredded chicken or pulled pork for a heartier meal.
03 -
Simmer the salsa longer for deeper flavor or thin it with water if too thick.
04 -
Adjust spice level by using more jalapeños or substituting with serrano peppers.
05 -
Serve immediately for crisp texture or let sit for a softer chip consistency.