Chilaquiles Verdes Recipe
Chilaquiles verdes is a traditional Mexican breakfast recipe made with fried eggs over crispy tortillas drenched in salsa verde. Great for brunch. Quick and easy!
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.
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.
Consider adding shredded chicken for a dinner version of this meal.
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.
Calories: 702kcal | Carbohydrates: 79g | Protein: 16g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 459mg | Potassium: 1045mg | Fiber: 12g | Sugar: 10g | Vitamin A: 669IU | Vitamin C: 45mg | Calcium: 215mg | Iron: 4mg