Chilaquiles Verdes Recipe
Crispy tortilla chips simmered in a bright, tangy green salsa and topped with crema, queso fresco, and onions. A Mexican breakfast classic made fast, fresh, and full of flavor.
Ingredients
- For the Salsa Verde
- 1 lb tomatillos husked and rinsed
- 2 –3 serrano chiles or jalapeños for milder heat
- ¼ white onion
- 2 cloves garlic
- ½ cup cilantro leaves
- ½ tsp salt plus more to taste
- ½ cup water
- For the Chilaquiles
- 8 cups tortilla chips thick, restaurant style
- ½ cup crema Mexicana
- ½ cup queso fresco crumbled
- ¼ red onion thinly sliced
- ½ avocado sliced (optional but excellent)
- 4 fried eggs or 1 cup shredded chicken optional
- For Garnish
- Cilantro
- Lime wedges
Instructions
- Make the Salsa Verde
- Bring a small pot of water to a boil. Add tomatillos, onion, garlic, and chiles. Boil 8–10 minutes, or until tomatillos turn olive green.
- Transfer to a blender with cilantro, salt, and ½ cup water.
- Blend until smooth.
- Taste for salt and heat — adjust to your liking.
- Heat the Salsa
- In a large skillet, heat 1 tsp oil over medium.
- Pour in the salsa and simmer for 3–4 minutes until slightly thickened.
- This step wakes up the flavors.
- Add the Chips
- Add tortilla chips and fold gently with a spatula.
- For crunchier chilaquiles: toss lightly and remove quickly.
- For softer chilaquiles: simmer 1–2 minutes longer.
- Plate & Top
- Immediately serve and add:
- Crema
- Queso fresco
- Red onion
- Cilantro
- Avocado
- A fried egg or shredded chicken
- This is the good life.