Chilaquiles Verdes

Chilaquiles take their name from Nahuatl roots and shine as a classic Mexican breakfast built on leftover tortillas. Thick chips gently soften in tangy salsa verde, then meet crema, crumbled queso fresco, and sharp red onion.

Serves 4

Estimate for one serving

• 420 cal
• 12g protein
• 48g carbs
• 22g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 16 oz salsa verde (jarred or homemade)
• 8 oz tortilla chips (thick, restaurant-style)
• 1/2 cup crema mexicana or sour cream
• 4 oz queso fresco, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 4 eggs (optional, fried)
• 1 tbsp vegetable oil (for frying eggs, optional)
• 1 avocado, sliced (optional)
• 4 lime wedges

Instructions

1. 1Pour the salsa verde into a large skillet and bring to a simmer over medium heat.
2. 2Add the tortilla chips to the simmering salsa, gently stirring and turning to coat every chip without breaking them too much. Cook for 3-5 minutes until the chips soften slightly but still hold some crunch.
3. 3While the chips simmer, prepare any optional toppings: thinly slice the red onion, chop the cilantro, crumble the queso fresco, and slice the avocado if using.
4. 4If adding eggs, heat vegetable oil in a separate nonstick skillet over medium heat. Fry the eggs sunny-side up or to your preference, seasoning lightly with salt.
5. 5Remove the chilaquiles skillet from heat. Taste and adjust seasoning if needed (salsa brands vary in saltiness).
6. 6Divide the sauced chips evenly among 4 bowls, per serving.
7. 7Top each bowl with a generous drizzle of crema mexicana, crumbled queso fresco, sliced red onion, and chopped cilantro.
8. 8Add one fried egg per bowl if using, plus a few slices of avocado.
9. 9Serve immediately with lime wedges on the side for squeezing over the top.
10. 10Enjoy right away while the chips still have texture — this dish does not hold well.