Chilaquiles Verdes Recipe
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5.0
12 reviews
Excellent
Chilaquiles Verdes Recipe
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🧅🍋💚 Quick and easy to make, this Chilaquiles Verde recipe combines crisp tortilla chips, a tangy, homemade tomatillo serrano chile salsa verde. Served warm with avocado, queso fresco, crema, cilantro, and onion, it has the perfect amount of spice to keep you coming back for bite after bite!
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Ingredients
Salsa Verde
- 2 pounds tomatillos husk removed and washed
- 1 to 3 Serrano chile peppers use less and/or use jalapenos to make less spicy
- ¼ of a medium white onion peeled and left as one piece
- 3 garlic cloves peeled and left whole
- ½ cup water
- 1 teaspoon salt or to taste
Chilaquiles
- 12 ounces hard Mexican corn tortilla chips*
- 1 avocado sliced; optional for garnishing
- ½ cup queso fresco optional for garnishing
- ½ cup Mexican crema or 1/2 cup sour cream thinned with a bit of milk, optional for garnishing
- ¼ cup finely minced cilantro optional for garnishing
- ⅓ cup thinly slice white onions optional for garnishing
Instructions
Salsa Verde:
- To a large saucepan, add the tomatillos, serranos, onion, garlic, cover with enough water to make sure the serranos don't rise up, and boil on high for 10 minutes.
- Using a tongs, transfer the ingredients to the canister of a blender, discarding the cooking water.
- Add 1/2 cup fresh water and salt to the canister and blend on high speed for about 2 to 3 minutes, or as desired until the salsa is as smooth as desired.
Chilaquiles:
- Transfer the sauce to a high-sided wide skillet and heat over medium-high heat until simmer, about 3 to 5 minutes.
- Add the tortilla chips, and pour the sauce over the chips, tossing and stirring to coat as necessary. Make sure all chips get coated. You may not need to use all the chips.
- Optionally garnish with avocado, queso fresco, crema, cilantro, and white onion as desired and to taste.
Equipments used:
Notes
- *For the best tasting chilaquiles verdes, I recommend using the Mexican hard tortilla chips which are found in most Mexican stores. I do not recommend using regular tortilla chips because they are thinner, more delicate, and tend to get very soggy.
- If you cannot find the hard chips, you can make your own hard tortilla chips:
- Storage: Chilaquiles are best fresh but will keep airtight in the fridge for up to 5 days, noting they will become soggy as time passes. To combat sogginess, only coat the chips you plan to consume and save the rest for later. Any extra tomatillo serrano chile salsa verde will keep airtight and store separately in the fridge for up to 1 week.
- Simply cut corn tortillas into wedges.
- Heat 2 inches of vegetable or another oil in a deep pan.
- When the oil is nice and hot fry a few chips at a time.
- Drain on a paper towel lined plate.
- You will need about 3 or 4 cut tortillas per person.
Nutrition Information
Show Details
Serving
1serving
Calories
463kcal
(23%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
16g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
725mg
(30%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 463kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 725mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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