Chilaquiles Verdes is a traditional Mexican dish of crispy tortilla chips bathed in a smoky roasted tomatillo and poblano salsa, finished with cheese, onions, and a fried egg. The salsa's charred pepper flavor and the contrast between crispy chips and creamy sauce make it a standout breakfast or lunch.
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Place tomatillos, cubanelle peppers, poblano peppers, serrano peppers, and white onion on a baking sheet.
Roast under the broiler or on a grill until the vegetables are charred and softened.
Once cool enough to handle, peel the skins from the peppers and remove the stems and seeds.
Add all the roasted vegetables, fresh cilantro, and chicken stock to a high-powered blender.
Blend on high until the salsa is completely smooth.
In a large skillet over medium heat, add a little oil and sauté the minced garlic until fragrant, about 30 seconds.
Pour the blended salsa into the skillet with the garlic.
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.
To serve, dip tortilla chips into the warm salsa, ensuring they are well-coated, and arrange them on a plate.
Sprinkle generously with the shredded cheese. The heat from the sauce will help melt it.
Garnish with thinly sliced red onion, sliced serrano peppers, fresh cilantro leaves, and sliced avocado.
In a separate non-stick pan, heat olive oil and fry two eggs to your desired doneness (sunny-side up is traditional).
Place the fried eggs on top of the chilaquiles and serve immediately with an extra lime wedge.
Store leftover salsa separately from chips in the refrigerator for up to 3 days; warm gently and assemble with fresh tortilla chips and a freshly fried egg before serving.
Yes. Store-bought tortilla chips work well and save time, though homemade chips will absorb the salsa better and stay crispier longer.
Chilaquiles Verdes uses a tomatillo and green pepper salsa, while Chilaquiles Rojos uses red tomatoes and red peppers for a different flavor profile.
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.
Yes. The roasted tomatillo and pepper salsa can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Anaheim peppers or additional cubanelle peppers work well; the heat level will be slightly lower than with poblanos.
