Chilaquiles Verdes
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4.7
102 reviews
Excellent
Chilaquiles Verdes
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Chilaquiles Verdes is a traditional Mexican dish made from lightly fried corn tortillas covered in a bright and flavorful salsa verde.
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Ingredients
- 1 pound tomatillos, husked and rinsed (about 10 med-large tomatillos)
- 3 Jalapeno peppers stemmed and seeded
- ½ medium white onion
- water, as needed
- ½ cup cilantro
- 2 cloves garlic
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt
- 12 corn tortillas
- 4 tablespoons Vegetable oil, for frying
For serving
- cotija cheese
- chopped cilantro
- diced white onions
- sour cream or Mexican crema
- fried eggs
Instructions
- In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.
- Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and add more salt as needed.
- Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.
- Working in batches, heat 2 tablespoons of the vegetable oil in a large sauté pan or skillet over medium-high heat.
- Add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying proess with the remaining 2 tablespoons of oil and tortilla wedges.
- Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat.
- Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema.
Notes
- I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!
- If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at
- 400°F for
- 10 to 15 minutes until crispy.
- I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid.
- One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!
- I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!
- If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy.
- I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid.
- One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!
Nutrition Information
Show Details
Serving
1serving
Calories
341kcal
(17%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
13mg
(4%)
Sodium
880mg
(37%)
Potassium
510mg
(15%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
351IU
(7%)
Vitamin C
19mg
(21%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 341kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 880mg | 37% |
| Potassium | 510mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
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