Description
Chilaquiles Verdes are a vibrant, tangy Mexican breakfast recipe that transforms yesterday’s tortillas into today’s delight.
Ingredients
Units
Scale
For the tomatillo salsa verde:
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 3 cloves of garlic, chopped
- 1/2 cup jalapeño, chopped
- 2 cups green tomatoes, chopped
- 1 cup water
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
For the chilaquiles
- 8 mini tortillas
- 3 tablespoons olive oil
- 1/2 cup Mexican crema
- 1/2 cup queso fresco
- Cilantro, for garnish
- Onion, for garnish
Instructions
For the salsa verde
- Heat 1 tablespoon olive oil in a medium-sized pan over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent. Add garlic and jalapeño, cooking for another minute until fragrant.
- Add chopped green tomatoes and water. Bring to a simmer.
- Season with salt and black pepper. Cook for 10 minutes, or until vegetables are soft. Remove from heat and let cool slightly.
- Transfer mixture to a blender and blend until smooth. Return salsa to the pan and keep warm.
For the tortilla chips
- Preheat oven to 350°F (175°C). Cut each tortilla into 8 triangular pieces (depending on the size of your tortilla). Place tortilla pieces on a baking sheet in a single layer.
- Brush both sides with olive oil. Bake for 15 minutes, or until crisp and lightly golden.
To assemble chilaquiles verdes
- Add the baked tortilla pieces to the warm salsa verde. Gently fold to coat all pieces with the salsa. Let sit for 2-3 minutes to slightly soften. Transfer to serving plates.
- Top with Mexican crema, crumbled queso fresco, chopped cilantro, and diced onion. Serve immediately. Enjoy!
Notes
- Heat level: Adjust the amount of jalapeño or remove seeds for a milder salsa.
- Tortilla texture: Don’t let the tortillas sit in the salsa for too long or they’ll become too soggy. 2-3 minutes is perfect for the right texture.
- Make ahead: The salsa verde can be made up to 3 days ahead and stored in the refrigerator.
- Substitutions: You can use store-bought tortilla chips, I usually use leftover tortillas from anytime we’ve ordered Mexican takeaway!
- Add-ins: Top with a fried egg or shredded chicken for a more substantial meal.
- Serving tip: Serve immediately after combining chips with salsa for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
