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Chilaquiles verdes, aka green chilaquiles, in a skillet topped with ciantro, onion, and cotija cheese.
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4.75 from 35 votes

Chilaquiles Verdes

Chilaquiles verdes are crispy fried tortillas tossed in tangy salsa verde and topped with cotija, crema, and a fried egg. Ready in 30 min.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Author: Isabel Orozco-Moore

Ingredients

  • 1 pound tomatillos, husked and rinsed (about 10 med-large tomatillos)
  • 3 jalapeño peppers, stemmed and seeded
  • ½ medium white onion
  • water, as needed
  • ½ cup cilantro
  • 2 cloves garlic
  • 1 tablespoon lime juice (about ½ lime)
  • 1 teaspoon kosher salt
  • 12 corn tortillas
  • vegetable oil, for frying

For serving

  • cotija cheese
  • chopped cilantro
  • diced white onions
  • sour cream or Mexican crema
  • fried eggs (optional)

Instructions

  • In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.
  • Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and add more salt as needed.
  • Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.
  • Fill a large sauté pan or deep skillet with about 1-2 inches of oil and heat over medium-high heat until the temperature reaches at least 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.)
  • Working in batches, add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying process with the remaining tortilla wedges.
  • Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat.
  • Carefully pour off the frying oil and wipe out the pan (or grab a clean one). Add all the fried tortillas back to the pan and pour the salsa verde over them. Gently toss together to coat.
  • Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with a fried egg if desired.

Notes

  • Salsa verde: Homemade salsa verde is worth it here, but a 1½ cup jar of store-bought works if you're short on time.
  • To bake the chips instead of frying: Spread the wedges on greased baking sheets, spray or brush with oil, and bake at 400°F for 10 to 15 minutes.
  • Adding an egg. A fried or sunny-side-up egg on top is the most popular way to serve these!

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 46g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 880mg | Potassium: 510mg | Fiber: 8g | Sugar: 7g | Vitamin A: 351IU | Vitamin C: 19mg | Calcium: 146mg | Iron: 2mg