Can I use store-bought tortilla chips instead of homemade?

Yes. Store-bought tortilla chips work well and save time, though homemade chips will absorb the salsa better and stay crispier longer.

What's the difference between Chilaquiles Verdes and Chilaquiles Rojos?

Chilaquiles Verdes uses a tomatillo and green pepper salsa, while Chilaquiles Rojos uses red tomatoes and red peppers for a different flavor profile.

How do I keep the tortilla chips crispy?

Add the warm salsa to chips just before serving and toss gently. Avoid letting them soak too long; they should soften slightly but retain some bite.

Can I make the salsa ahead of time?

Yes. The roasted tomatillo and pepper salsa can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

What can I substitute for poblano peppers?

Anaheim peppers or additional cubanelle peppers work well; the heat level will be slightly lower than with poblanos.

Chilaquiles Verdes with Eggs

Name: Chilaquiles Verdes with Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 tomatillos, husks removed and washed; 4 cubanelle peppers; 2 poblano peppers; 2 serrano peppers; 1/2 medium white onion, quartered; 3 cloves garlic, minced; 1 bunch fresh cilantro; 2 cups chicken stock; 1.5 tsp ground cumin; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 lime; 12 oz tortilla chips; 1/2 cup shredded cheese blend (Manchego and Oaxaca suggested); 2 large eggs; 1 tbsp olive oil; 1/4 red onion, thinly sliced; 1 serrano pepper, thinly sliced; 1/2 avocado, sliced

CookOSBeta

Chilaquiles Verdes with Eggs | CookOS

Ingredients

10 tomatillos, husks removed and washed
4 cubanelle peppers
2 poblano peppers
2 serrano peppers
1/2 medium white onion, quartered
3 cloves garlic, minced
1 bunch fresh cilantro
2 cups chicken stock
1.5 tsp ground cumin
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lime
12 oz tortilla chips
1/2 cup shredded cheese blend (Manchego and Oaxaca suggested)
2 large eggs
1 tbsp olive oil
1/4 red onion, thinly slicedoptional
1 serrano pepper, thinly slicedoptional
1/2 avocado, slicedoptional

19 Ingredients

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Instructions

1
Place tomatillos, cubanelle peppers, poblano peppers, serrano peppers, and white onion on a baking sheet.
2
Roast under the broiler or on a grill until the vegetables are charred and softened.
3
Once cool enough to handle, peel the skins from the peppers and remove the stems and seeds.
4
Add all the roasted vegetables, fresh cilantro, and chicken stock to a high-powered blender.
5
Blend on high until the salsa is completely smooth.
6
In a large skillet over medium heat, add a little oil and sauté the minced garlic until fragrant, about 30 seconds.
7
Pour the blended salsa into the skillet with the garlic.
8
Season the salsa with ground cumin, kosher salt, and black pepper. Squeeze in the juice of half a lime and stir to combine. Let it simmer.
9
To serve, dip tortilla chips into the warm salsa, ensuring they are well-coated, and arrange them on a plate.
10
Sprinkle generously with the shredded cheese. The heat from the sauce will help melt it.
11
Garnish with thinly sliced red onion, sliced serrano peppers, fresh cilantro leaves, and sliced avocado.
12
In a separate non-stick pan, heat olive oil and fry two eggs to your desired doneness (sunny-side up is traditional).
13
Place the fried eggs on top of the chilaquiles and serve immediately with an extra lime wedge.