Breakfast Chilaquiles Verde

5 from 2 votes

My Breakfast Chilaquiles Verde is a showstopper! With tortilla chips tossed in roasted tomatillo salsa and topped with eggs - it's a quick and satisfying breakfast. Even making your own sauce, this traditional Mexican breakfast can be on the table in less than 30 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: Mexican

Servings: Servings

Calories: 494kcal

Author: Cynthia Christensen

Equipment

Ingredients

Roasted Tomatillo Salsa (Optional: see notes)

1 ½ pounds tomatillos washed after removing husks (about 8-10 medium tomatillos)
1 onion white or yellow, cut in wedges
2 jalapeños stems removed (plus more for garnish)
6 cloves garlic
1 tablespoon honey or agave
½ teaspoon kosher salt
1 lime juiced (plus more slices for garnish)
½ cup cilantro leaves and stems, about ½ a small bunch (plus more for garnish)

Tortilla chips (Optional: see notes)

2 cups vegetable oil enough to fill cast iron pan 1 inch
8 corn tortilla
1 cup shredded colby jack or pepper jack cheese

Garnish (Use any or all of the below)

4 fried eggs
2 cups shredded chicken or any other protein you prefer
1 cup monterey jack cheese
½ cup Cotija cheese
Cilantro
Sliced radishes
Sliced red onion
Sliced Avocado

Instructions

Make roasted tomatillo salsa (optional: see notes)

Place tomatillos, jalapeno, onion and garlic on a large sheet pan and broil for 10 to 12 minutes, or until your vegetables are blistered and beginning to char, flipping over once. Add ½ cup of water to pan to loosen any dark bits from the pan.
Pour everything into a food processor, along with cilantro or parsley, salt, pepper, lime juice, and honey. Blend and taste for more seasoning.

Make tortilla chips (optional: see notes)

Slice 8 corn tortillas into wedges. Heat a cast-iron pan or dutch oven over medium-high heat and add 1 inch of vegetable oil.
Cook tortillas in batches, frying and flipping until golden and crisp, 3 to 4 minutes per batch. Transfer tortillas to a wire rack or paper towels and season with salt.

Make chilaquiles verde

Drain oil into a heat proof container and place the pan back on the heat.
Add 2 tablespoons of oil to the pan and add your salsa verde. Heat for 1 to 2 minutes or until sizzling. Add in the chips and toss until well coated.
Add montery jack cheese, which will melt from the heat of the chips and salsa. Divide evenly among individual serving vessels.
Top each serving with fried eggs, poached eggs, or scrambled eggs, if desired. Add crumbled cotija cheese and assorted fresh vegetable and other toppings from the list, or your imagination.

Notes

Shortcut chilaquiles: If you want even easier chilaquiles, use your favorite jarred salsa verde (I like Rick Bayless') and store bought tortilla chips.

Make components ahead: Chilaquiles is best served and eaten immediately, but you can make the tomatillo salsa up to a week ahead and the tortilla chips can be made ahead and refreshed in the oven before adding to the salsa.

Please do not reheat: As I said, chilaquiles is best served immediately after making them. As they sit the chips will soften, which is no bueno for me. Instead, just make one serving at a time, so you don't have any leftovers. Warm ½ cup of salsa, toss with a quarter of the chips, add a bit of cheese, and garnish.

Nutrition