Chilaquiles Verdes
User Reviews
4.7
Chilaquiles Verdes
Description
Chilaquiles Verdes is a traditional Mexican dish made by frying cut corn tortillas until crispy, then coating them with a freshly blended salsa verde of tomatillos, jalapeños, white onion, cilantro, garlic, lime juice, and salt. The preparation begins by boiling the fresh ingredients to soften them before blending into a vibrant salsa.
The crispy tortilla wedges absorb some of the salsa while retaining crunch, creating a layered texture in every bite. Toppings like crumbled cotija cheese, chopped cilantro, diced white onions, sour cream or Mexican crema, and a fried egg introduce additional creaminess, freshness, and richness.
This dish works well for breakfast or brunch and can be customized by using a fried or sunny side up egg to enhance protein. It is commonly served with simple sides or eaten on its own as a hearty meal.
Frying the tortillas fresh preserves their sturdiness against the moist salsa, unlike store-bought chips which can become soggy quickly. Alternatively, baked tortilla wedges can be used to reduce oil and still achieve crispness. Homemade salsa is preferred for freshness but quality store-bought salsa verde can be substituted.
Ingredients
- 1 pound tomatillo husked and rinsed (about 10 med-large tomatillos
- 3 jalapeno pepper 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
- cilantro chopped
- diced white onions
- sour cream or Mexican crema
- egg fried
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
- Use homemade salsa verde for better flavor and texture, or substitute with 1 1/2 cups store-bought salsa verde if short on time.
- If avoiding frying, bake the tortilla wedges in a single layer at 400°F for 10–15 minutes until crispy.
- Freshly fried tortillas hold up better to salsa than store-bought chips, which can become soggy quickly.
- Serve with a fried or sunny side up egg for a traditional touch and added richness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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