Best Verde Chilaquiles are a vibrant Mexican classic that transforms simple ingredients into a flavorful breakfast or brunch masterpiece. Crispy corn tortillas are coated in tangy salsa verde, then topped with sunny-side-up eggs, creamy avocado, and crumbled queso fresco for a dish that’s as satisfying as it is colorful. Perfect for mornings when you want something hearty yet fresh, these chilaquiles are always a crowd-pleaser.
What makes the Best Verde Chilaquiles shine is their balance of textures. The tortillas soften slightly as they soak up the sauce while staying crisp in spots, creating the perfect base for runny egg yolks and cool, creamy toppings.
Chilaquiles have been enjoyed in Mexico for centuries, originally created as a clever way to use leftover tortillas. Today, they’re beloved worldwide, and this recipe captures that same comforting tradition with a fresh twist. Once you try it, you’ll see why they truly are the best.
Recipe Yield: 4 servings
INGREDIENTS
12 corn tortillas, cut into triangles
3 tbsp olive oil
2 cups salsa verde (homemade or store-bought)
½ cup chicken or vegetable broth
4 large eggs
½ cup crumbled queso fresco
½ cup sour cream
½ cup sliced red onion
½ cup fresh cilantro leaves
1 avocado, sliced
1 jalapeño, thinly sliced (optional for spice)
Salt and black pepper, to taste
INSTRUCTIONS
1. Prepare the tortillas:
Preheat oven to 375°F (190°C). Spread tortilla triangles on a baking sheet, drizzle with 2 tbsp olive oil, and bake until golden and crisp, about 12–15 minutes.
2. Make the verde sauce:
In a skillet, heat 1 tbsp olive oil over medium heat. Pour in salsa verde and broth, stirring until warmed and slightly thickened, about 3–4 minutes.
3. Cook the eggs:
In a separate nonstick pan, cook eggs sunny-side-up or to your preference. Season lightly with salt and black pepper.
4. Combine tortillas with sauce:
Add baked tortilla chips into the skillet with verde sauce. Toss gently to coat, making sure chips stay partly crisp but soak in flavor.
5. Assemble the chilaquiles:
Top sauced tortillas with cooked eggs, queso fresco, sour cream, red onion, cilantro, avocado, and jalapeño slices if using. Serve warm right away.
Helpful Tips to Perfect This Recipe
- Choose the Right Tortillas: Use day-old corn tortillas for the crispiest texture, as they hold up better once coated in the sauce.
- Balance the Sauce: If your salsa verde is very tangy, stir in a splash of broth or a drizzle of honey to mellow it out.
- Finish with Fresh Garnishes: Adding avocado, cilantro, and onion at the end keeps the dish bright, fresh, and layered with flavor.
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