Easy Chilaquiles Verdes Recipe

I can never resist chilaquiles verdes when the tortillas are crisp, the salsa verde is bright, and a runny egg sits on top. This 30-minute Mexican favorite is gluten free, vegetarian, and perfect for breakfast, lunch, or dinner.

I’m obsessed with Easy Chilaquiles Verdes because it hits every craving I have in one messy, crunchy, saucy plate. I love the way corn tortillas soak up that bright salsa verde while still keeping some bite.

But the real pull for me is the contrast: tangy tomatillos, creamy toppings, crispy edges, and a fried egg on top when I’m feeling extra. And I am usually feeling extra.

This is my kind of breakfast, lunch, or lazy dinner because it tastes bold without trying too hard. Fast, gluten free, vegetarian, and ridiculously satisfying.

The kind of meal I think about later.

Ingredients

• Corn tortillas fry up crisp, then soften just enough in the tangy salsa.
• Vegetable oil gives you those golden chips that taste way better than bagged.
• Tomatillos bring that bright, zippy verde flavor chilaquiles need.
• Jalapeños or serranos add heat, so you’re in charge of the kick.
• White onion adds a sharp, savory backbone without taking over.
• Garlic makes the salsa taste deeper, cozier, and less one-note.
• Fresh cilantro keeps everything tasting green, fresh, and a little wild.
• Vegetable broth loosens the salsa so it coats the chips beautifully.
• Kosher salt and black pepper pull the whole pan together fast.
• Sugar helps if the tomatillos are extra tart.

  Totally optional.

• Queso fresco or cotija adds salty, crumbly goodness on top.
• Crema or sour cream cools the spice and makes it feel rich.
• Avocado adds creamy freshness, and honestly, it’s never a bad idea.
• Fried eggs make it brunchy, filling, and basically a full meal.
• Plus lime wakes everything up right before you dig in.

Ingredient Quantities

• 12 corn tortillas, cut into 8 wedges
• 1/2 cup vegetable oil for frying
• 1 1/2 lb tomatillos, husked and rinsed
• 2 to 3 jalapeños or 1 to 2 serranos, stemmed (adjust for spice)
• 1 small white onion, quartered
• 3 garlic cloves
• 1 cup packed fresh cilantro leaves
• 1 to 1 1/4 cups vegetable broth
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 teaspoon granulated sugar (optional, to balance acidity)
• 4 ounces queso fresco or cotija, crumbled
• 1/2 cup Mexican crema or sour cream
• 2 ripe avocados, sliced or diced (optional garnish)
• 4 to 6 eggs for frying, optional for serving
• 1 lime, cut into wedges for serving

How to Make this

1. Cut tortillas into 8 wedges and heat 1/2 cup vegetable oil in a large skillet over medium high heat until shimmering. Fry tortillas in batches until crisp and golden, about 2 to 3 minutes per batch. Drain on paper towels and season lightly with salt.

2. Meanwhile, place husked and rinsed tomatillos, jalapeños or serranos, quartered onion, and garlic cloves in a pot of boiling water and cook until tomatillos change color and are tender, about 5 to 7 minutes. Drain.

3. Transfer the cooked tomatillos, peppers, onion, and garlic to a blender. Add 1 cup packed cilantro leaves, 1 to 1 1/4 cups vegetable broth, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1 teaspoon granulated sugar if using. Blend until smooth.

4. Pour the blended salsa through a fine mesh strainer into a saucepan if you prefer a smooth sauce or skip straining for a chunkier texture. Bring salsa to a gentle simmer over medium heat and cook for 3 to 5 minutes to meld flavors. Taste and adjust salt and spice.

5. If serving with fried eggs, heat a nonstick skillet with a little oil and fry 4 to 6 eggs sunny side up or to your liking while finishing the salsa.

6. Reduce salsa to low heat, add fried tortilla wedges to the pan, and gently toss or spoon sauce over them until the tortillas are well coated but still hold some texture. Cook together for 1 to 2 minutes so chips absorb some sauce.

7. Transfer chilaquiles to a serving platter or individual plates. Crumble 4 ounces queso fresco or cotija over the top and drizzle with 1/2 cup Mexican crema or sour cream.

8. Garnish with sliced or diced ripe avocados, fried eggs if using, and lime wedges on the side. Serve immediately with extra salsa on the side if desired.

Equipment Needed

1. Large heavy skillet for frying tortillas
2. Slotted spoon or tongs for turning and removing chips
3. Paper towels or a wire rack and tray for draining fried tortillas
4. Medium pot for boiling tomatillos, peppers, onion, and garlic
5. Blender or food processor for the salsa
6. Fine mesh strainer and a ladle if you want a smooth sauce
7. Medium saucepan to warm and simmer the blended salsa
8. Nonstick skillet for frying eggs
9. Cutting board and sharp chef knife for prep

FAQ

Easy Chilaquiles Verdes Recipe Substitutions and Variations

• Corn tortillas cut into wedges: substitute with thick flour tortillas, tostadas broken into pieces, or sturdy store bought tortilla chips for shortcut texture
• Tomatillos: use tomatillo salsa verde from a jar, roasted green tomatoes, or a mix of roasted green bell pepper and green tomato for milder flavor
• Jalapeños or serranos: swap with poblano for less heat, Fresno chiles for fruitier heat, or a pinch of cayenne powder if fresh chiles are unavailable
• Queso fresco or cotija: replace with feta for briny crumble, ricotta salata for mild saltiness, or grated Parmesan in a pinch

Pro Tips

– Fry the tortilla wedges in small batches so the oil temperature stays steady. If the oil cools too much the chips will soak up fat and become heavy instead of crisp.

– Roast or char one or two tomatillos and peppers in a hot skillet or under the broiler for a minute or two before boiling to add a smoky depth. Remove skins from blistered peppers if you want a smoother, less bitter salsa.

– Use a splash more broth while blending and strain for a silky sauce, or skip straining and add a spoonful of the reserved cooking liquid if you want more body and texture. Taste and adjust salt and sugar at the end to balance acidity.

– Toss the chips into the salsa at the last minute so they stay partially crisp. Serve immediately and keep extra fried wedges and extra salsa on the side for anyone who prefers crunchier or saucier chilaquiles.