Easy Chilaquiles Verdes Recipe

I recently whipped up my own version of a Chilaquiles Recipe Mexican Green using crispy corn tortilla wedges soaked in vibrant salsa verde blended with tomatillos, jalapenos, garlic, and onion. A fried egg on top and hints of queso fresco add delightful layers to this dish. I can’t wait for you to try it.

I’ve always loved mixing things up in the kitchen and this Easy Chilaquiles Verdes recipe never fails to amaze me. It all starts with 12 corn tortillas cut into wedges and lightly frying them until they get just crispy enough.

I mix 2 cups of salsa verde – that means blending fresh tomatillos, jalapenos, garlic, onion and cilantro – with 1/2 cup of chicken broth and let those flavors mingle before tossing in 3 cloves of minced garlic and a diced small onion. I season everything with salt to taste and fry the tortillas in about 1/2 cup of vegetable oil until they’re golden.

Topping each plate with a perfectly fried egg and sometimes a few pieces of ripe avocado makes it a real standout. This dish is one of those traditional Mexican recipes that brings a fresh twist to your regular breakfast, lunch or dinner, and its healthy yet bold flavor always leaves me wanting more.

Why I Like this Recipe

I really love this recipe because the salsa verde is so bright and tangy, it totally transforms those crispy tortilla wedges into something special. I also appreciate how easy it is to make; even though theres a couple steps, it doesn’t take forever to get everything done. Another reason i like it is that I can customize it any way i want with avocado, queso fresco, or even lime juice for some extra zing. Lastly, the combination of the crispy tortillas and the soft, perfectly fried egg on top makes every bite exciting and satisfying for me.

Ingredients

• Corn tortillas: Provide essential carbohydrates, fiber and crunch that serves as the dish base.
• Salsa verde: A tangy, vitamin-rich blend of tomatillos, jalapenos, garlic, onion and cilantro.
• Chicken broth: Adds savory moisture and protein that helps meld flavors in the dish perfectly.
• Fried egg: A protein-packed topping that softens and complements the zesty tortilla pieces.
• Avocado: Offers creamy texture, healthy fats and subtle flavor that balances spicy elements.
• Garlic and onion: Deliver aromatic, antioxidant properties that boost flavor throughout the dish.
• Mexican crema: Adds a cool, tangy creaminess that mellows the heat and enriches taste.

Ingredient Quantities

• 12 corn tortillas, cut into wedges
• 2 cups salsa verde (blend together tomatillos, jalapenos, garlic, onion and cilantro)
• 1/2 cup chicken broth (or water if you prefer)
• 3 cloves garlic, minced
• 1 small onion, diced
• Salt to taste
• Vegetable oil for frying (about 1/2 cup or as needed)
• 1 egg per serving, fried (for topping)
• Optional: 1 ripe avocado, diced
• Optional: 1/2 cup crumbled queso fresco
• Optional: 1/4 cup Mexican crema or sour cream
• Optional: Lime wedges for serving
• Optional: Fresh cilantro for garnish

How to Make this

1. Heat the vegetable oil in a deep skillet over medium-high heat, then fry the tortilla wedges until they’re lightly crispy, about 2 to 3 minutes each. Remove them and set aside on paper towels to drain.

2. In a separate pan, heat a little oil over medium heat and add the minced garlic and diced onion. Cook until they become soft and translucent, stirring occasionally.

3. Pour the salsa verde into the pan with the garlic and onion. Mix in the chicken broth (or water), and add salt to taste.

4. Allow the salsa mixture to simmer for about 5 minutes. This helps the flavors meld together.

5. Add the fried tortilla wedges into the simmering salsa. Stir gently until all the tortilla pieces are evenly coated with the sauce. Let it heat through for another 2 minutes.

6. While the tortillas are soaking up that yummy salsa, fry your eggs in a separate pan to your liking.

7. Serve the chilaquiles onto a plate by piling the tortilla mixture, then topping each serving with a fried egg.

8. If you’d like, sprinkle diced avocado and crumbled queso fresco on top for extra creaminess and flavor.

9. Drizzle some Mexican crema or sour cream over the dish and squeeze fresh lime juice all over for that zesty finish.

10. Garnish with fresh cilantro and enjoy your Easy Chilaquiles Verdes while warm.

Equipment Needed

1. Deep skillet – Great for frying the tortilla wedges in hot vegetable oil so they become light and crispy.
2. Medium skillet or saucepan – Needed for cooking the garlic, onion, and simmering the salsa verde with broth; this helps the flavors mix together.
3. Additional frying pan – Used for frying the eggs separately to get the perfect runny yolk and crispy edges if desired.
4. Spatula or tongs – Useful for turning the tortilla wedges in the oil and stirring the salsa mixture to evenly coat all the pieces.
5. Paper towels – For draining the fried tortilla wedges so they are not too greasy when assembled.
6. Chef’s knife and cutting board – Essential for dicing the onion, mincing the garlic, and prepping the optional avocado if you decide to add it.
7. Measuring cup – Handy for measuring out ingredients like salsa verde, chicken broth, and vegetable oil accurately.
8. Serving plate – To assemble the final dish, layering the tortilla base, fried eggs, and optional toppings like avocado, queso fresco, Mexican crema, lime juice, and chili garnish.

FAQ

Easy Chilaquiles Verdes Recipe Substitutions and Variations

• Corn tortillas: If you cant find fresh ones, you can use store bought tortilla chips and roughly break them into pieces after frying.
• Chicken broth: You can simply use vegetable broth or even water if you’re trying to keep it meat free.
• Queso fresco: If this isnt available, try swapping with queso blanco or a mild feta cheese as an alternative.
• Mexican crema: You can replace it with sour cream to get that similar creamy tang.

Pro Tips

1. When frying the tortillas, don’t crowd the pan; work in small batches so they get evenly crispy and not soggy from too much heat drop.

2. Taste your salsa as it simmers and add more salt or even a splash of lime if needed for that extra tang that makes a big difference.

3. Let the garlic and onions soften nicely before adding the salsa to really build up the flavor, it’s worth the extra minute for that extra kick.

4. If you’re adding cheese or avocado, do it after you plate the chilaquiles so they keep their fresh texture and don’t get lost in the sauce.