Chilaquiles Verdes

Name: Chilaquiles Verdes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 16 oz tomatillo salsa or 2 cups homemade salsa verde; 1 cup water or vegetable broth; 6 oz thick tortilla chips; Cilantro lime crema; 4 fried eggs; 1 avocado sliced; 2 radishes thinly sliced; 1/2 jalapeño thinly sliced; Cotija cheese; Fresh cilantro; Sea salt; Freshly ground black pepper

Tortilla chips folded into warm salsa verde, piled with fried eggs, avocado, and Cotija — breakfast that's louder than toast, in the best way.

DifficultyEasyTotal time20 minServes4

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Overview

Prep10 min

Cook10 min

Total20 min

Servings4

DifficultyEasy

Equipment

Large skillet
Small pan for eggs

Method

Start the salsa

Add the salsa and water or broth to a large skillet.

Simmer

Bring to a simmer over medium heat.

Thicken

Cook for 5-10 minutes, until slightly thickened.

Add the chips

Add the tortilla chips just before serving.

Fold

Gently fold until they're coated in salsa.

Off the heat

Remove the skillet from the heat.

Add crema and eggs

Top with cilantro lime crema and fried eggs.

Load the toppings

Add avocado, radishes, jalapeño, Cotija, and cilantro.

Season and serve

Season with salt and pepper and serve immediately.

✦

Tips

NoteThe chips go in last. Chilaquiles should be saucy, but I still want to hear a little crunch when I take the first bite.

NoteHave every topping ready before the chips meet the salsa.

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Nutrition

AllergensEggs, Dairy; check chips for allergens

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Storage

Best freshServe immediately; the chips soften as they sit, so this isn't a make-ahead dish once assembled.

Frequently asked

Can I use jarred salsa?+

Yes — a good 16-oz jar of salsa verde works; simmer it down the same way to thicken.

Can I add protein?+

Shredded chicken or a fried egg on top both work; the eggs are traditional.

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