Chilaquiles Verdes with a Fried Egg

Chilaquiles verdes is a great recipe to make for brunch because the salsa verde can be made ahead of time and then the rest can be easily assembled for multiple guests. I like when not all of the chips get tossed in the salsa verde because they can become soggy so quickly so I leave some extras without salsa (this is not traditional). While I love making my own crispy homemade tortilla chips they can easily be swapped with store-bought chips.

Chilaquiles Verdes with a Fried Egg

How to Dry Roast

To dry roast, there are two methods. First wash and dry the tomatillos and jalapeños. If you have a gas stove top then turn the heat to medium, making sure whatever is being roasted does not directly come in contact with the flame.

Turn every few seconds until the skin is bubbly and wrinkled with dark char marks. The time depends on the size of the item being roasted. If you do not have a gas stove then heat broiler to high. Slice peppers and jalapeños in half, and place on a cookie sheet, skin side up. Broil until skin bubbles and wrinkles with dark char marks.

Key Ingredients in This Recipe

• Corn tortillas – Corn tortillas are cut into pieces and fried in oil until crispy for homemade tortilla chips.
• Tomatillos – Tomatillos fall in the nightshade family (like tomatoes) and come in a papery husk. They are frequently used in Mexican cooking like salsas to add a sweet, acidic flavor and bright green color to food. To prep them simply peel off the paper husk and wash them (the surface can be sticky).
• Jalapeño – Removing the seeds and membrane from the jalapeño cuts down on the spice while the good jalapeño flavor remains. Serrano peppers can be used in place of jalapeño for a bit more of a kick. Jalapeños range between 2,000 to 5,00 Scoville units.
• Queso fresco – Queso fresco is a soft cow’s milk cheese used in Mexican dishes to balance spicy flavors. It’s a great creamy topping on chilaquiles.

How to Make Chilaquiles Verdes

For the salsa verde:

1. Boil vegetables. Put the tomatillos and jalapeño into a medium saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer until the vegetables are softened, about 10 minutes.
2. Blend. Drain the vegetables and transfer to a blender or food processor.
3. Add remaining ingredients and blend once more. Add the onion, cilantro and lime juice. Blend until a chunky salsa is formed.
4. Let cool. Transfer to a bowl and let cool. Season to taste with salt.

For the corn chips:

1. Heat oil. In a large heavy bottom pot or deep fryer, heat the vegetable oil to 375°F (190ºC). Line a baking sheet with paper towels.
2. Fry tortilla chips. Fry the tortilla wedges in batches, until the chips are a golden brown and are very crisp, about 3 minutes.
3. Let drain and cool. Place the chips to the lined baking sheet and season with salt. Repeat the process with the remaining tortilla wedges.

To assemble and serve the chilaquiles verdes:

1. Heat salsa with chicken broth. Heat a large straight-sided sauté pan over medium heat; add the salsa verde and chicken broth. Bring the sauce to a simmer, then add half of the tortilla chips, and turn to coat. Cover and set aside.
2. Cook the eggs. Heat a large sauté pan or cast iron skillet over medium heat, add the olive oil to the pan. Heat through, then add the eggs, and cook sunny side up until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat and set aside.
3. Divide chips. Divide the remaining tortilla chips among four warmed plates, then ladle some of the salsa verde- covered chips over each..
4. Assemble and serve. Top each with an egg, cilantro and queso fresco. Serve immediately.

Tips and Tricks for This Recipe

How to Store the Salsa Verde

Cooled salsa can be stored in a sealed container in the refrigerators for up to 2 weeks.

Swaps and Additions

• If you are looking for a shortcut in this dish because you are starving and looking for a quick meal then you can use bagged corn tortilla chips (if you don’t want to do the math below figuring out how many you need it will be about 72 chips.)
• Try adding Mexican crema or sour cream over the top.
• I love the creamy texture of queso fresco but a harder cheese like cotija cheese also works well.
• Additional proteins like shredded chicken or steak and be added over this recipe.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Parmesan Jalapeño Crusted Egg in a Hole
• California Breakfast Burrito
• Crispy Jalapeño Hash Browns

Chilaquiles Verdes with a Fried Egg

Print Pin

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the salsa verde:

• 1 pound tomatillos, husks and stems removed, dry roasted
• 1 jalapeño pepper, stem and seeds removed, dry roasted
• 1 small white onion, roughly chopped
• ½ cup chopped cilantro leaves
• 2 tablespoons fresh squeezed lime juice, about 2 limes
• kosher salt, as needed

For the corn chips:

• vegetable oil, as needed, for frying
• 12 small soft corn tortillas, cut into 6 wedges each
• kosher salt, as needed

For serving:

• ½ cup chicken broth
• 2 tablespoons extra-virgin olive oil
• 4 eggs
• ¼ cup chopped cilantro
• ¼ cup crumbled queso fresco cheese

Instructions:

For the salsa verde:

• Put the tomatillos and jalapeño into a medium saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer until the vegetables are softened, about 10 minutes.
• Drain the vegetables and transfer to a blender or food processor.
• Add the onion, cilantro and lime juice. Blend until a chunky salsa is formed.
• Transfer to a bowl and let cool. Season to taste with salt.

For the corn chips:

• In a large heavy bottom pot or deep fryer, heat the vegetable oil to 375°F. Line a baking sheet with paper towels.
• Fry the tortilla wedges in batches, until the chips are a golden brown and are very crisp, about 3 minutes.
• Place the chips to the lined baking sheet and season with salt. Repeat the process with the remaining tortilla wedges.

For serving:

• Heat a large straight-sided sauté pan over medium heat; add the salsa verde and chicken broth. Bring the sauce to a simmer, then add half of the tortilla chips, and turn to coat. Cover and set aside.
• Heat a large sauté pan or cast iron skillet over medium heat, add the olive oil to the pan. Heat through, then add the eggs, and cook sunny side up until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat and set aside.
• Divide the remaining tortilla chips among four warmed plates, then ladle some of the salsa verde- covered chips over each..
• Top each with an egg, cilantro and queso fresco. Serve immediately.

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