These delicious Chilaquiles Verdes start with corn tortillas baked until crispy. A homemade roasted tomatillo and poblano salsa verde smothers the tortillas. Topped with a sprinkle of cotija cheese, pickled red onions, and a perfectly fried egg. This delicious Mexican comfort food will be on repeat in your kitchen.
You can prepare both the salsa verde and the chips ahead of time. Refrigerate the salsa verde and place chips into an airtight container. Just prepare on the stove right before you want to serve.
Spray both sides of each tortilla with cooking spray and then rub with chili powder and salt. Then cut the tortillas into 8 even triangles. Arrange them on a parchment lined baking sheet in an even layer. Bake for 8-10 minutes, flipping halfway until the chips are crispy. Place on a cooling rack so that they get even more crispy.
Place the tomatillos, onion, garlic cloves, poblano pepper, and jalapeño pepper on a baking sheet. Lightly spray with cooking spray and place under the broiler for 8-10 minutes. Flipping halfway through. The vegetables should have some color and be softened.
Place the roasted vegetables and garlic into a blender and add in the fresh cilantro, lime juice and salt. Blend well until the mixture looks like a salsa. Adjust the level of salt to your liking.
Pour the salsa verde into a large skillet and heat over medium. Add in the prepared tortilla chips and gently toss to coat for 2-3 minutes until the chips are softened but not soggy.
Remove from heat and serve right away. Top with fried eggs, pickled red onions, cilantro, cotija cheese, sliced avocado and sour cream.
Serve and enjoy!
Chilaquiles Verdes FAQS:
You will need the following ingredients:
Corn tortillas, tomatillos, onion, garlic, poblano pepper, jalapeño pepper, cilantro, lime, eggs, pickled red onion, cotija cheese, avocado, chili powder, salt, cooking spray
You will need the following supplies:
A blender, baking sheets, a large skillet
Place leftovers in an airtight container and refrigerate for up to 1 day. You can reheat on the stove or in the microwave. You can also store the chips and salsa separately and those will last longer.
These Chilaquiles Verdes are best served warm.
Notes:
- You can add any toppings that you like for this recipe. You can add protein like chicken or chorizo or beans. There’s no wrong way to enjoy these.
- You can prepare both the salsa verde and the chips ahead of time. Refrigerate the salsa verde and place chips into an airtight container. Just prepare on the stove right before you want to serve.
- If you want to save time, you can use store bought tortilla chips. We recommend buying from your local Mexican restaurant because they will be much better than just a store bought bag.
- You can also make the tortilla chips in the air fryer, they will cook much faster, in about 4-5 minutes but you will need to make them in batches.
- If you like a spicier salsa verde, add in more jalapeños and leave some seeds in.
- If you like softer tortillas, just leave it on the stove over heat for a couple minutes longer.
Chilaquiles Verdes
Ingredients
For the Tortilla Chips:
- 8 corn tortillas, cut into 8 triangles each
- Cooking spray
- ½ teaspoon chili powder
- ½ teaspoon salt
For the Roasted Salsa Verde:
- 1 pound tomatillos, husked and washed
- 1 white onion, quartered
- 2 garlic cloves, unpeeled
- 1 poblano pepper, halved and seeded
- 1 jalapeño, halved and seeded
- ½ cup fresh cilantro
- Juice of 1 lime
- Salt to taste
Optional Toppings:
- 2 fried eggs
- Pickled red onions
- Cotija cheese
- Fresh cilantro
- Sliced avocado
- Sour cream, drizzle
Instructions
- Preheat the oven to 375°F (190°C). Spray both sides of each tortilla with cooking spray and then rub with chili powder and salt.
- Cut the tortillas into 8 even triangles. Arrange them on a parchment lined baking sheet in an even layer. Bake for 8-10 minutes, flipping halfway until the chips are crispy. Place on a cooling rack so that they get even more crispy.
- Place the tomatillos, onion, garlic cloves, poblano pepper, and jalapeño pepper on a baking sheet. Lightly spray with cooking spray and place under the broiler for 8-10 minutes. Flipping halfway through. The vegetables should have some color and be softened.
- Place the roasted vegetables and garlic into a blender and add in the fresh cilantro, lime juice and salt. Blend well until the mixture looks like a salsa. Adjust the level of salt to your liking.
- Pour the salsa verde into a large skillet and heat over medium. Add in the prepared tortilla chips and gently toss to coat for 2-3 minutes until the chips are softened but not soggy. Remove from heat and serve right away. Top with fried eggs, pickled red onions, cilantro, cotija cheese, sliced avocado and sour cream.
Notes
- You can add any toppings that you like for this recipe. You can add protein like chicken or chorizo or beans. There’s no wrong way to enjoy these.
- You can prepare both the salsa verde and the chips ahead of time. Refrigerate the salsa verde and place chips into an airtight container. Just prepare on the stove right before you want to serve.
- If you want to save time, you can use store bought tortilla chips. We recommend buying from your local Mexican restaurant because they will be much better than just a store bought bag.
- You can also make the tortilla chips in the air fryer, they will cook much faster, in about 4-5 minutes but you will need to make them in batches.
- If you like a spicier salsa verde, add in more jalapeños and leave some seeds in.
- If you like softer tortillas, just leave it on the stove over heat for a couple minutes longer.
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