Chilaquiles Verdes Recipe
User Reviews
5
Chilaquiles Verdes Recipe
Description
This Chilaquiles Verdes recipe uses tomatillos boiled with serrano peppers, garlic, and onion to develop a bright green salsa with balanced acidity and heat, finely blended with salt and water for consistency. The cooked salsa is heated and combined with sturdy, hard Mexican-style tortilla chips that hold up to the sauce without quickly becoming soggy. This method ensures some chips remain crisp while others soak in flavor.
The dish is often garnished with sliced avocado, crumbly queso fresco, creamy Mexican crema, fresh cilantro, and thinly sliced white onion for varied texture and cooling contrasts to the spicy salsa and chips mix. It can serve as a hearty breakfast, brunch, or casual meal.
Notes recommend using specifically the hard tortilla chips found in Mexican stores or making homemade chips by frying cut corn tortillas to maintain the proper texture. Leftover chilaquiles can be stored airtight up to 5 days but will lose crispness over time. Extra salsa keeps refrigerated for a week.
Ingredients
Salsa Verde
- 2 pounds tomatillos husk removed and washed
- 1 to 3 Serrano pepper use less and/or use jalapenos to make less spicy
- ¼ white onion peeled and left as one piece, medium
- 3 garlic peeled and left whole, cloves
- ½ cup water
- 1 teaspoon salt or to taste
Chilaquiles
- 12 ounces corn tortilla chips hard, Mexican style
- 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 cilantro optional for garnishing, finely minced
- ⅓ cup onion optional for garnishing, white variety, thinly sliced
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.
Notes
- Use hard Mexican-style corn tortilla chips to prevent sogginess; avoid thin regular chips.
- If unavailable, make your own chips by cutting corn tortillas into wedges and frying in hot oil until crisp.
- Chilaquiles are best eaten fresh; store leftovers airtight in the fridge up to 5 days, noting they will soften.
- Store any leftover salsa verde separately airtight in the refrigerator for up to 1 week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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