I serve my Tomatillo Chilaquiles as a 30-minute gluten free vegetarian dish of lightly fried corn tortillas coated in bright salsa verde, perfect with a fried egg or a side of refried beans.

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I keep making these Easy Chilaquiles Verdes whenever I want something loud, fast and a little unpredictable. The crunch of corn tortillas and the bright, tangy pop from tomatillos make a plate that looks messy but somehow makes sense in your mouth.

I never plan to be dramatic about breakfast but this dish always steals the show, I’ve learned. One bite wakes you up, the next makes you a little nostalgic.

It’s done in about 30 minutes and it keeps getting better if you let it sit for a minute, which I usually forget to do. Tomatillo Chilaquiles

Ingredients

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Tomatillos: Bright, tangy fruit, low cal, vitamin C rich, give salsa its zippy sour punch.
Corn tortillas: Corn tortillas bring fiber, hearty corn flavor and crisp texture when fried, simple and filling.
Jalapeños: Add heat, little vitamin A and C, can be mild or kick you in teeth.
Cilantro: Fresh cilantro gives herbal lift, antioxidants, small bitter note some people dont like, I do.
Avocado: Creamy avocado supplies healthy fats, fiber, makes dish silky and more satisfying, its awesome.
Queso fresco: Crumbled queso fresco adds salty, milky tang, little protein, classic Mexican finishing touch.
Eggs: Soft fried eggs add protein, runny yolks make sauce richer, totally optional but awesome.

Ingredient Quantities

10 corn tortillas (6 inch), cut into wedges

1/2 cup neutral oil like vegetable or canola, for frying

1 lb about 8 to 10 medium tomatillos, husked and rinsed

2 jalapeños or 1 to 2 serranos, stemmed

1/2 medium white onion, roughly chopped

2 garlic cloves

1/2 cup packed fresh cilantro leaves

1/2 cup chicken or veg broth

1 tablespoon fresh lime juice

1 teaspoon kosher salt, plus more to taste

4 large eggs, optional for serving

1/2 cup crumbled queso fresco or cotija

1/3 cup Mexican crema or sour cream

1 ripe avocado, sliced

1/4 cup thinly sliced red or white onion, optional

Fresh cilantro sprigs and lime wedges for serving

Refried beans, warmed, for serving, optional

How to Make this

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1. Prep everything first: cut the 10 corn tortillas into wedges, husk and rinse the tomatillos, stem the jalapeños or serranos, roughly chop the 1/2 medium white onion and peel the 2 garlic cloves, pack the 1/2 cup cilantro, measure the 1/2 cup broth, 1 tablespoon lime juice and 1 teaspoon kosher salt, crumble the queso fresco, slice the avocado and thinly slice the 1/4 cup onion for topping if using, warm the refried beans. Dont try to do this while frying or youll get stressed.

2. Heat about 1/2 cup neutral oil in a large heavy skillet over medium high until it shimmers. Fry the tortilla wedges in batches without crowding the pan until golden and crisp, about 1 to 2 minutes per side. Drain on paper towels and sprinkle a little kosher salt on them while hot.

3. While you fry the chips, char the tomatillos and jalapeños in a dry hot skillet, turning so they blister and soften and get some black spots, about 5 to 7 minutes total. Add the roughly chopped 1/2 onion and the garlic clove for the last minute to soften and char a bit. You can also roast under the broiler if you prefer.

4. Put the charred tomatillos, jalapeños, charred onion and garlic into a blender with the 1/2 cup packed cilantro, 1/2 cup broth, 1 tablespoon lime juice and the 1 teaspoon kosher salt. Blend until smooth, taste and add more salt or lime if needed. If it seems too thick add a little more broth, too thin cook a bit longer in the pan.

5. Heat a clean skillet over medium and pour in the blended salsa verde. Let it simmer 2 to 4 minutes to bloom the flavors, stir and adjust seasoning. If you like it spicier, smash in a few jalapeño seeds, if milder remove them next time.

6. Add the fried tortilla wedges to the simmering salsa and gently toss or spoon sauce over them so they get coated. Cook just 1 to 2 minutes so they soften a bit but dont go mushy, they should be saucy but still have texture. If you want them crispier add them at the end just to coat.

7. While the chilaquiles finish, fry 4 large eggs in a little oil to your liking sunny side up, over easy, whatever you prefer, season with a pinch of salt. Eggs are optional but do it, they make everything better.

8. Plate the chilaquiles, top with a fried egg on each portion, sprinkle the 1/2 cup crumbled queso fresco or cotija, drizzle the 1/3 cup Mexican crema or sour cream, arrange the avocado slices, scatter the thinly sliced 1/4 cup red or white onion if using, and add fresh cilantro sprigs and lime wedges to squeeze over.

9. Serve immediately with warmed refried beans on the side if you like. Tip: if you dont want to fry you can brush the tortilla wedges with oil and bake at 425 F for 12 to 15 minutes until crisp, but frying gives the best texture for classic chilaquiles verdes.

Equipment Needed

1. Large heavy skillet or cast-iron pan for frying the tortilla wedges
2. Small dry skillet for charring tomatillos and peppers
3. Blender or food processor to puree the salsa
4. Cutting board and chef’s knife for chopping and slicing
5. Tongs or slotted spoon to flip and lift chips from hot oil
6. Paper towels and a plate or wire rack to drain the chips
7. Measuring cups and spoons for broth, lime juice and salt
8. Spatula or wooden spoon and a small skillet for frying the eggs

FAQ

Q: Can I skip frying and bake the tortilla wedges instead? A: Yes. Toss the wedges in a little oil and bake at 400 F for 10 to 15 minutes, turning once, until crisp. They wont be quite as crisp as deep fried but its way less messy and still tastes great.

Q: How spicy are these and how do I make them milder? A: Spice depends on jalapeño vs serrano. Use jalapeños, remove seeds and ribs, or use just one pepper. Roasting the peppers and tomatillos mellows heat and adds nice flavor. Taste the blended salsa before you add it to the chips so you can adjust.

Q: Can I make the salsa verde ahead and store it? A: Yes. Keep it in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. When reheating thawed sauce, simmer gently and add a splash of broth if it thickened too much.

Q: How do I keep the chilaquiles from getting soggy? A: Fry the tortilla wedges till extra crisp, and only pour enough salsa to coat, not drown them. Another easy trick is to keep chips and sauce separate and combine at the last minute on plates. Serve right away.

Q: Can I make this vegetarian or add more protein? A: Totally. Use veg broth to keep it vegetarian. For more protein add black beans, warmed refried beans, or shredded rotisserie chicken. Eggs are optional and delicious fried or poached right on top.

Q: Whats the best way to reheat leftovers? A: Avoid the microwave if you want crispness. Reheat in a skillet over medium or spread on a baking sheet and bake at 400 F until hot and crisp. If the salsa and chips are already mixed and soggy, warm the salsa separately and toss with fresh chips.

Easy Chilaquiles Verdes Recipe Substitutions and Variations

Tortillas: use store bought tortilla chips instead of frying, or bake the cut wedges tossed with a little oil and salt at 400 F for 10-12 minutes for a lighter crisp.
Tomatillos: if fresh arent available swap in about 1 cup jarred salsa verde or a 14 oz can of tomatillos, then adjust lime and salt to taste.
Queso fresco or cotija: crumbled feta or ricotta salata work well as a salty substitute, or use grated Monterey Jack if you want milder cheese.
Mexican crema: use sour cream or plain Greek yogurt thinned with a splash of milk or lime juice to reach the same pourable texture.

Pro Tips

1. Keep your oil temp steady. Heat to about 350 to 375 F or wait until it shimmers but isnt smoking, test with a tiny tortilla piece so you dont end up with greasy chips. If the oil is too cool they soak up fat, too hot and they burn before they crisp.

2. Char for flavor not just color. Let the tomatillos and chiles get good black spots and soften, then blend while still warm with a splash of hot broth to amplify brightness. If the sauce tastes flat, more lime and a pinch more salt will fix it fast.

3. Make extra chips and store them right. Fry a few more batches and spread them in a single layer on a wire rack at room temp, they will stay crisp for hours. If they get soggy, pop them in a hot oven 400 F for a few minutes to revive. Dont store chips in the sauce or theyll go mushy.

4. Egg and serve timing matters. Cook eggs low so whites set and yolks stay runny, season them just before plating, and only toss most of the chips into the salsa for a short time so they keep texture. Save some chips to add at the end for crunch, and always serve right away.

Easy Chilaquiles Verdes Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I serve my Tomatillo Chilaquiles as a 30-minute gluten free vegetarian dish of lightly fried corn tortillas coated in bright salsa verde, perfect with a fried egg or a side of refried beans.

Servings

servings

Calories

578

kcal

Equipment: 1. Large heavy skillet or cast-iron pan for frying the tortilla wedges
2. Small dry skillet for charring tomatillos and peppers
3. Blender or food processor to puree the salsa
4. Cutting board and chef’s knife for chopping and slicing
5. Tongs or slotted spoon to flip and lift chips from hot oil
6. Paper towels and a plate or wire rack to drain the chips
7. Measuring cups and spoons for broth, lime juice and salt
8. Spatula or wooden spoon and a small skillet for frying the eggs

Ingredients

10 corn tortillas (6 inch), cut into wedges
1/2 cup neutral oil like vegetable or canola, for frying
1 lb about 8 to 10 medium tomatillos, husked and rinsed
2 jalapeños or 1 to 2 serranos, stemmed
1/2 medium white onion, roughly chopped
2 garlic cloves
1/2 cup packed fresh cilantro leaves
1/2 cup chicken or veg broth
1 tablespoon fresh lime juice
1 teaspoon kosher salt, plus more to taste
4 large eggs, optional for serving
1/2 cup crumbled queso fresco or cotija
1/3 cup Mexican crema or sour cream
1 ripe avocado, sliced
1/4 cup thinly sliced red or white onion, optional
Fresh cilantro sprigs and lime wedges for serving
Refried beans, warmed, for serving, optional

Directions

Prep everything first: cut the 10 corn tortillas into wedges, husk and rinse the tomatillos, stem the jalapeños or serranos, roughly chop the 1/2 medium white onion and peel the 2 garlic cloves, pack the 1/2 cup cilantro, measure the 1/2 cup broth, 1 tablespoon lime juice and 1 teaspoon kosher salt, crumble the queso fresco, slice the avocado and thinly slice the 1/4 cup onion for topping if using, warm the refried beans. Dont try to do this while frying or youll get stressed.
Heat about 1/2 cup neutral oil in a large heavy skillet over medium high until it shimmers. Fry the tortilla wedges in batches without crowding the pan until golden and crisp, about 1 to 2 minutes per side. Drain on paper towels and sprinkle a little kosher salt on them while hot.
While you fry the chips, char the tomatillos and jalapeños in a dry hot skillet, turning so they blister and soften and get some black spots, about 5 to 7 minutes total. Add the roughly chopped 1/2 onion and the garlic clove for the last minute to soften and char a bit. You can also roast under the broiler if you prefer.
Put the charred tomatillos, jalapeños, charred onion and garlic into a blender with the 1/2 cup packed cilantro, 1/2 cup broth, 1 tablespoon lime juice and the 1 teaspoon kosher salt. Blend until smooth, taste and add more salt or lime if needed. If it seems too thick add a little more broth, too thin cook a bit longer in the pan.
Heat a clean skillet over medium and pour in the blended salsa verde. Let it simmer 2 to 4 minutes to bloom the flavors, stir and adjust seasoning. If you like it spicier, smash in a few jalapeño seeds, if milder remove them next time.
Add the fried tortilla wedges to the simmering salsa and gently toss or spoon sauce over them so they get coated. Cook just 1 to 2 minutes so they soften a bit but dont go mushy, they should be saucy but still have texture. If you want them crispier add them at the end just to coat.
While the chilaquiles finish, fry 4 large eggs in a little oil to your liking sunny side up, over easy, whatever you prefer, season with a pinch of salt. Eggs are optional but do it, they make everything better.
Plate the chilaquiles, top with a fried egg on each portion, sprinkle the 1/2 cup crumbled queso fresco or cotija, drizzle the 1/3 cup Mexican crema or sour cream, arrange the avocado slices, scatter the thinly sliced 1/4 cup red or white onion if using, and add fresh cilantro sprigs and lime wedges to squeeze over.
Serve immediately with warmed refried beans on the side if you like. Tip: if you dont want to fry you can brush the tortilla wedges with oil and bake at 425 F for 12 to 15 minutes until crisp, but frying gives the best texture for classic chilaquiles verdes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.