Chilaquiles verdes is a traditional Mexican breakfast recipe made with fried eggs over crispy tortillas drenched in a tomatillo sauce, aka salsa verde. Great for brunch. Quick and easy!
We’re making chiliquiles verdes in the Chili Pepper Madness kitchen today, my friends, and you’re in for a treat. Chilaquiles verdes, or green chilaquiles, is a classic Mexican recipe made with fried tortillas that are smothered in a green tomatillo sauce, also known as “salsa verde“, then topped with fried eggs and any number of other flavorful ingredients, like avocado, crumbled cheese and more.
It is usually served up as a breakfast with eggs, though it can also be served as a lunch or dinner with a protein added, such as shredded chicken or shredded pork. I like to serve it up as a brunch with some meats on the side so my quests have the option to add it if they’d like.
It’s really HUGE on flavor, due mostly to the wonderful salsa verde, though it’s the combination of all of it that makes it so special – crispy tortillas, tangy salsa verde, fried eggs over the top, extra peppers, avocado, crumbly cheese, fresh herbs, chili flakes… I just love this recipe!
Let’s talk about how we make Chilaquiles Verdes, shall we?
Chilaquiles Verdes Ingredients
FOR THE SALSA VERDE: 1.5 pounds tomatillos, 2 jalapeno peppers, 4 garlic cloves, 1 small red onion, 2 tablespoons chopped cilantro, ¼ cup white wine vinegar, juice from 1 lime, salt to taste.
FOR THE CHILAQUILES: 1 (13 ounce) bag corn tortilla chips (or you can make your own crispy homemade tortilla chips), 4 large eggs, 1 tablespoon olive oil or vegetable oil.
FOR GARNISH/TOPPING: Sliced avocado, sliced jalapeno peppers, lime wedges, queso blanco or fresco, chopped fresh herbs, spicy chili flakes. You can realistically use your favorites, like sour cream or Mexican crema, extra salsa verde and more. Go with what you love!
How to Make Chilaquiles Verdes – the Recipe Method
Make the salsa verde first by adding those ingredients to a food processor – add the tomatillos, jalapenos, garlic, onion, cilantro, vinegar, lime juice and salt. Process until you achieve a nice, smooth green sauce.
Pour it into a large pan and bring to a simmer, about 20 minutes. Give it a taste and season with salt to your personal tastes. You can let it simmer longer if you’d like. I like to use my Dutch oven for this. Makes it easy. If it gets too thick, you can thin it out with water or chicken broth.
Add the tortilla chips and toss to coat all of the chips.
Fry the Eggs. While your sauce is simmering, heat a tablespoon of vegetable oil in a separate large pan and add the eggs. Fry them about 4 minutes, or until the whites have set.
Serve the eggs over the tortillas in the pan, or you can distribute the chilaquiles first to plates, then top with the egg.
Garnish with avocado, fresh chopped herbs, jalapeno pepper slices and crumbly queso fresco/crumbled cheese.
Boom! That’s it, my friends! They are quite easy to make, aren’t they? Easy is good, especially when you still get great flavor.
Recipe Tips & Notes
- Make Your Own Tortilla Chips. Using a bag of your favorite tortilla chips is a huge time saver and makes the recipe quick and easy. However, if you really want to take this recipe to the top level, make your own crispy homemade fried tortilla chips first. Chilaquiles verdes is SO GOOD this way. Such a great recipe.
- Chilaquiles with Chicken. Make your chilaquiles a dinner by adding shredded chicken, like chicken tinga, over the top. It will really round out the meal.
- Chilaquiles for Dinner. Speaking of dinner, aside from shredded chicken, I also like to serve my chilaquiles for dinner by adding juicy pulled pork, Mexican picadillo, or even some spicy taco ground chicken or beef.
- The Heat Factor. To up the heat factor, you can easily include more jalapeno or even introduce something spicier, like a serrano pepper, fiery chili flakes, or your favorite hot sauce.
- Crispy or Soggy Tortillas. If you leave the tortillas in the pan with the sauce a little bit, they will begin to soften. People literally argue whether or not the chips should get soggy. Some prefer crispy tortillas, but some relish the softer texture. The choice is yours.
Make Your Own Crispy Tortilla Chips
If you’d like to make your own crispy tortilla chips for this recipe, you can either fry them or bake them. Stale tortillas are best for making your own.
FRIED METHOD: Slice corn tortillas into wedges, then fry them in canola oil in a wide pot with the oil at 350 degrees F. Fry them in batches a couple minutes per side, flipping here and there with tongs, until they begin to slightly brown. Remove and drain on a paper towel lined plate. Dash them with salt while they are hot.
BAKED METHOD: Preheat the oven to 350 degrees F. Slice the corn tortillas into wedges then layer them on a baking sheet. Brush them with the oil. Bake for 15 minutes, flipping them half way through, until they begin to brown nicely and crisp up.
That’s it, my friends. I hope you enjoy your chilaquiles verdes! I love them! How are you serving yours? Breakfast? Brunch? Dinner? Please share! I’d love to hear it.
Try Some of My Other Popular Recipes
- Chilaquiles Rojos (Chilaquiles with Red Sauce)
- Jacked-Shuka – Extra Spicy Eggs in Hell
- Menemen – Turkish-Style Scrambled Eggs with Peppers
- Huevos con Chorizo
- Spicy Pepper Lover’s Omelet
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chilaquiles Verdes Recipe
FOR THE SALSA VERDE
- 1.5 pounds tomatillos sliced
- 2 jalapeno peppers chopped
- 4 garlic cloves
- 1 small red onion chopped
- 2 tablespoons chopped cilantro
- ¼ cup white wine vinegar
- Juice from 1 lime
- Salt to taste
FOR THE CHILAQUILES
- 1 13 ounce bag tortilla chips
- 4 large eggs
- 1 tablespoon olive oil
- 1 avocado sliced
- 2 jalapeno peppers sliced
- Lime wedges
- Queso fresco
- Chopped fresh herbs
- Make the salsa verde first by adding those ingredients to a food processor. Process until you achieve a nice, smooth sauce. Pour it into a large pan and heat it gently through, about 20 minutes. Give it a taste and adjust for salt. You can let it simmer longer if you’d like.
- Add the tortilla chips and toss to coat all of the chips.
- While your sauce is simmering, heat a tablespoon of oil in a separate large pan and add the eggs. Fry them about 4 minutes, or until the whites have set.
- Serve the eggs over the tortillas in the pan, or you can distribute the chilaquiles first to plates, then top with the egg.
- Garnish with avocado, fresh chopped herbs, jalapeno pepper slices and crumbly queso fresco.