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Chilaquiles Verdes Recipe

Mexican · Main course · 35 min total

A classic Mexican breakfast or brunch dish featuring crispy tortilla chips simmered in a tangy green salsa, topped with crema, cheese, and fresh herbs.

Ingredients

• 12 tomatillos, husked and rinsed
• 2 serrano chiles (or to taste)
• 1/2 cup chopped white onion
• 1/2 cup fresh cilantro leaves
• 1 clove garlic
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 8 cups (about 8 oz) thick tortilla chips (preferably stale or day-old)
• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled queso fresco or cotija cheese
• 1/4 cup chopped fresh cilantro for garnish
• 1/4 cup sliced radishes (optional)
• 1 avocado, sliced (optional)

Instructions

1. Place tomatillos and serranos in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer until tomatillos are soft and change color, about 10 minutes. Drain.
2. Transfer tomatillos and chiles to a blender. Add onion, 1/2 cup cilantro, garlic, and salt. Blend until smooth. Set salsa verde aside.
3. Heat oil in a large skillet over medium-high heat. Carefully add the salsa verde (it may splatter) and cook, stirring, for 3-4 minutes until slightly thickened.
4. Add tortilla chips to the skillet and gently fold them into the salsa until well coated. Cook for 2-3 minutes until chips soften slightly but still retain some crunch.
5. Remove from heat. Drizzle crema over the top, sprinkle with queso fresco, and garnish with cilantro, radishes, and avocado if desired. Serve immediately.

Tips

• For a heartier version, top with a fried egg or shredded chicken.
• If you prefer a milder salsa, remove seeds from serranos before blending.
• Leftover salsa verde can be refrigerated for up to 5 days.
• Use thick, sturdy tortilla chips to prevent them from becoming too soggy.

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