There’s nothing quite like waking up to a plate of crispy tortilla chips smothered in tangy tomatillo sauce and topped with eggs.
Chilaquiles Verde is a classic Mexican breakfast that’s hearty, flavorful, and perfect for starting the day right.
Why You’ll Love This Recipe
The verde sauce is bright, zesty, and made from scratch with fresh tomatillos.
Homemade tortilla chips bring the perfect crunch before soaking in the sauce.
It’s a versatile dish that can be enjoyed for breakfast, brunch, or even dinner.
Fried eggs and cotija cheese make it satisfying and comforting.
What You’ll Need (Ingredient Highlights)
Tomatillos provide the signature tangy base for the verde sauce.
Jalapeños bring gentle heat, adjustable to your spice preference.
Fresh cilantro adds freshness and a burst of herbal flavor.
Corn tortillas fry into golden, crispy chips that hold up in the sauce.
Fried eggs and cotija cheese are classic toppings for extra richness.
Pro Tips Before You Start
Use day-old tortillas for sturdier chips that fry up crispier.
Fry chips in batches to keep them golden and crunchy.
Blend the verde sauce until smooth, but leave a little texture if you prefer.
For less spice, remove all jalapeño seeds before cooking.
How to Make Chilaquiles Verde Recipe
Step 1 – Prepare the tomatillos
Husk, rinse, and quarter the tomatillos.
Place in a saucepan with onion, garlic, jalapeños, water, salt, and pepper.
Step 2 – Cook the sauce base
Bring to a boil, then reduce heat and simmer 10–15 minutes until everything is fork-tender.
Step 3 – Blend the verde sauce
Transfer the cooked vegetables to a blender with cilantro. Blend until smooth.
Step 4 – Cut the tortillas
Stack tortillas, slice into triangles, and prepare for frying.
Step 5 – Fry the chips
Heat oil to 350–375°F. Fry tortilla triangles in batches until golden and crisp.
Sprinkle with salt immediately.
Step 6 – Coat or layer
Either toss the chips in the verde sauce for softer chilaquiles or layer chips on a plate and spoon sauce over for a crunchier version.
Step 7 – Add toppings
Top with fried eggs, cotija cheese, and chopped cilantro. Serve hot.
What to Serve Them With
Refried beans for a traditional Mexican breakfast plate.
Fresh avocado or guacamole for creaminess.
Pickled red onions to add tang and color.
A cup of hot coffee or Mexican hot chocolate to complete the meal.
Variations / Substitutions
Swap jalapeños with serrano peppers for more heat.
Use baked tortilla chips for a lighter option.
Add shredded chicken or chorizo for extra protein.
Top with sour cream instead of cheese for creaminess.
Storage & Leftovers
Chilaquiles are best served fresh, but leftovers can be refrigerated.
Store sauce and chips separately for best texture.
Reheat sauce on the stove and fry a quick batch of chips when ready to serve again.
FAQs
Can I make the verde sauce ahead of time?
Yes, store it in the fridge for up to 3 days or freeze for longer.
Can I use store-bought tortilla chips?
You can, but homemade chips taste fresher and stay crisp longer.
Are chilaquiles spicy?
They can be mild or spicy depending on how many jalapeños you use.
Can I bake the tortillas instead of frying?
Yes, brush them with oil and bake at 375°F until crispy.
What’s the difference between chilaquiles verdes and rojos?
Verdes use tomatillo sauce, while rojos use a red chili or tomato-based sauce.
Can I add meat to this recipe?
Absolutely—shredded chicken, beef, or chorizo are common additions.
Do I have to fry the eggs?
Fried eggs are traditional, but scrambled or poached eggs also work.
What cheese works best if I can’t find cotija?
Feta or queso fresco are great substitutes.
Can I make it vegetarian?
Yes, just skip the meat toppings and keep the eggs, cheese, and sauce.
How do I keep the chips from getting soggy?
Add sauce just before serving or serve layered instead of fully coated.
Final Thoughts
Chilaquiles Verde is a celebration of flavor and texture in one comforting dish.
It’s quick to prepare, endlessly versatile, and guaranteed to brighten your breakfast table.
