Tortilla crisps bathed in green tomatillo salsa with cream, cheese and onion.
About this recipe
Chilaquiles verdes are crispy tortilla crisps drenched in a tangy green tomatillo salsa, served with soured cream, crumbled fresh cheese, sliced onion and coriander. The quintessential Mexican breakfast and the universal cure for a hangover.
History & Origin
Chilaquiles verdes are the other half of Mexican cuisine's most heated debate: green or red? Their name comes from the Nahuatl 'chīlaquilitl' (chilli and quelite, an edible herb steeped in chilli). The green version, made with tomatillo and serrano chilli, is the favourite in the central-southern part of the country, whilst the red version dominates in the north. In Mexico, it is said that a good plate of chilaquiles verdes can cure any hangover, and it is a tradition to prepare them the morning after a party. The key lies in the tortilla chips absorbing the salsa whilst still retaining some of their crunch.
Estimated cost
£16.47
Total cost
£4.12
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
430
Calories
20g
Protein
44g
Carbohydrates
18g
Fat
5g
Fibre
700mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cut the tortillas into triangles and fry them in hot oil until golden. Drain on kitchen paper. You can use shop-bought totopos to save time.
- 2
Hierve the tomatillos y the serrano chillies en water 10 minutes until cambien de colour.
- 3
Blend the tomatillos, chillies, garlic, half onion and coriander until you have a smooth salsa verde.
- 4
Calienta a little de oil en a frying pan amplia, vierte la salsa y cuisine 5 minutes over medium heat.
- 5
Add the tortilla chips to the salsa and toss carefully. Cook for 2-3 minutes so they absorb the salsa.
💡 For crunchy chilaquiles, serve immediately. For softer ones, leave them 1-2 minutes more.
- 6
Serve on a large plate, drizzle with soured cream, sprinkle over crumbled fresh cheese and garnish with onion slices and coriander. Top with a fried egg.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
Read moreRelated Recipes
Tex-Mex Migas with Eggs
Scrambled eggs with crispy tortilla chips, cheddar cheese and jalapeños, Tex-Mex style.
Chaya con Huevo (Scrambled Eggs with Chaya Leaf — Yucatecan Breakfast)
Scrambled eggs with chaya leaf, tomato and habanero — the classic Yucatecan breakfast.
Egg Fritters in Tomato Broth (Lenten)
Egg fritters simmered in red tomato broth, a classic Mexican Lenten dish.
Enfrijoladas
Tortillas bathed in a silky black bean sauce, filled with cheese, topped with cream and onion.
Related Guides
Learn more about these ingredients and dishes
Enjoyed this?
Follow on TikTok for Mexican recipe & restaurant videos, and get updates by email.