Topped with fried eggs, these chilaquiles verdes make a delicious breakfast or brunch. Fill them with cream and fresh toppings before enjoying them!
In my book, this chilaquiles recipe is the ULTIMATE Sunday brunch. Sorry Crepes, wafflesAnd French toast– after years of living in Austin, I wake up craving spicy and bright breakfast foods. And in that regard, these chilaquiles verdes deliver on their promises.
What are chilaquiles?
Chilaquiles are a traditional Mexican dish. Similar to migasthey were first created to use stale tortillas. They consist of fried tortillas cooked in a tasty sauce, typically green salsa Or Red Salsa. You can top the chilaquiles with eggs and serve them for breakfast or brunch, like I do here, but the toppings can also vary. Cream, onions, and cheese are common, and some versions contain beans or a meat like shredded chicken, beef, or pork. Depending on the toppings you use, chilaquiles can easily transcend from breakfast to lunch or dinner.
I call for my favorite toppings in this chilaquiles verdes recipe: eggs, avocado, fresh vegetables, Cotija and a zippy cilantro and lime cream. Start by preparing the recipe as written, but then feel free to personalize it! There’s no a good method to learn how to make chilaquiles.
Chilaquiles Verdes Recipe Ingredients
Here’s what you’ll need to make this chilaquiles recipe:
- Green salsa – Use your favorite store-bought green salsa or make it yourself homemade green salsa with roasted tomatillos, onions and jalapeños.
- water or vegetables soup – It loosens the salsa so it can evenly coat the chips.
- Thick Tortilla Chips – Traditionally, chilaquiles would be made with fried stale corn tortillas, but to streamline this recipe, I purchased store-bought tortilla chips. Look for ones that are quite thick. If they are too thin, they will quickly become soggy in the salsa.
- Fried eggs – I LOVE how runny yolks create a rich sauce for chilaquiles.
- Lawyer – It provides a superb creamy contrast to the crunchy tortilla chips.
- Sliced radishes – For crunch.
- Jalapeno – For the heat. Avoid them if you are sensitive to spices.
- Fresh coriander – It adds a touch of freshness to this hearty dish.
- Cotija cheese – For a salty and tangy flavor. Crumbled feta or queso fresco would also be perfect here!
- Coriander and Lime Cream – This tangy and creamy sauce perfectly balances the tangy salsa. It’s easy to make in a blender or food processor with Greek yogurt, mayonnaise, fresh herbs, lime juice, garlic, onion powder, and salt.
- And sea salt and freshly ground black pepper – To bring out all the flavors!
Find the complete recipe with measurements below.
Make chilaquiles rojos!
Do you prefer red salsa to green salsa? Make chilaquiles rojos instead of chilaquiles verdes! Simply follow the recipe as written, but substitute your favorite tomato salsa or red chili sauce for the salsa verde. My Red Salsa It’s delicious here!
How to make chilaquiles
My method for making chilaquiles is simple! Here’s how it happens:
First, prepare the salsa verde. If you are using store-bought salsa, you can skip this step. To make a homemade sauce, check out my green salsa recipe. It’s really simple: roast tomatillos, onion, garlic and jalapeños, then toss them into the salsa with lime juice, cilantro and salt. To get ahead, you can prepare the salsa up to 4 days in advance.
Next, add the salsa and water to a large skillet. Bring the mixture to a boil. Cook for 5 to 10 minutes, until slightly thickened.
Next, add the tortilla chips to the pan. Fold them to coat them with sauce.
Variation
Want to fry tortilla wedges yourself? Replace store-bought chips with my homemade fries tortillas.
Once the chips are coated, fill them with toppings! Quickly top the chilaquiles with eggs, a drizzle of cream, Cotija, avocado and fresh toppings.
Season to taste and enjoy!
Advice
Wait to add the chips until just before serving! You want them to be crispy and not soggy when you eat. I even recommend cooking your eggs Before you add the chips to the sauce so they have as little time as possible to soften.
How to serve chilaquiles
The most fun part of making chilaquiles? The toppings! I’ve included my favorites in this recipe, but feel free to modify them to suit your tastes. Here are some variations that would be delicious:
Complete the meal with a side dish of Black beans Or refried beans. Appreciate!
More Favorite Mexican Recipes
If you love this delicious Mexican breakfast, then try making one of these Tex Mex or Mexican recipes:
Chilaquiles
Serves 4
This easy chilaquiles recipe is a delicious breakfast or brunch! You’ll toss tortilla chips in a tangy salsa verde and top it off with fried eggs and fresh toppings. Wait to add the chips to the sauce until just before serving so they are still crispy when you eat.
- 1 (16 ounces) jarred tomato salsa, or 2 cups homemade Salsa Verde Tomatillos
- 1 cup water or vegetable broth
- 6 ounces thick tortilla chips, about 4 handfuls, we like the El Milagro brand
- Coriander and Lime Cream, to drizzle
- 4 fried eggs
- 1 lawyer, cut into slices
- 2 radishes, minced
- ½ jalapeno pepper, minced
- Cotija cheese
- Fresh coriander leaves
- Sea salt and freshly ground black pepper
Stop your screen from going dark
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Pour the salsa and water into a large skillet and bring to a boil over medium heat. Cook, stirring occasionally, for 5 to 10 minutes or until mixture thickens slightly. Add the chips and fold to coat with sauce.
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Remove from heat and garnish with a drizzle of cilantro-lime cream, fried eggs, avocado, radishes and jalapeños. Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more cream on the side.
