Chilaquiles Verdes
Chilaquiles Verdes is a traditional Mexican dish made from lightly fried corn tortillas covered in a bright and flavorful salsa verde.
Servings: 4 servings
Calories: 341kcal
Ingredients
For the salsa verde
- 1 lb tomatillos, husked and rinsed (about 10 med-large tomatillos)
- 3 jalapeños, stems and seeds removed
- 1/2 white onion
- water
- 1/2 cup cilantro
- 2 cloves garlic
- juice of 1/2 lime (about 1 tablespoon)
- 1 teaspoon kosher salt
For the chilaquiles
- 12 corn tortillas
- 2 1/2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup cotija cheese
- 1 tablespoon chopped cilantro
- 2 tablespoons diced white onions
- 1/4 cup sour cream or Mexican crema
Instructions
- Make the salsa verde by adding the tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.
- Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
- Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.
- Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.
- Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges.
- Heat olive oil in a large skillet over medium heat.
- Add cut tortilla wedges and saute for 10 minutes, stirring every minute or so, until the tortillas are crispy and lightly fried.
- Add in the salsa verde and toss together to coat all the chips.
- Serve immediately and garnish with cotija cheese, cilantro, and Mexican crema.
Notes
- I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!
- If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy.
- I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid.
- One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!
Nutrition
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