These chilaquiles verdes, topped with fried eggs, make for a delicious breakfast or brunch that you can load up with crema and fresh garnishes before digging in!
In my book, this chilaquiles recipe is the ULTIMATE Sunday brunch, as it satisfies my craving for spicy and bright breakfast dishes after years of living in Austin, leaving pancakes, waffles, and French toast in the dust.
What are chilaquiles?
Chilaquiles, a traditional Mexican dish similar to migas, was created to use up stale tortillas and consist of fried tortillas cooked in a flavorful sauce, typically salsa verde or salsa roja.Chilaquiles can be topped with eggs for breakfast or brunch, but they can also include various toppings like crema, onions, cheese, beans, or meats such as shredded chicken, beef, or pork.
Chilaquiles can easily transcend breakfast and be enjoyed as lunch or dinner, depending on the toppings you choose.
I call for my favorite fixings in this chilaquiles verdes recipe—eggs, avocado, fresh veggies, Cotija, and a zippy cilantro lime crema—so start by making it as written, but don’t hesitate to customize it since there’s no one right method for making chilaquiles.
Chilaquiles Verdes Recipe Ingredients
To make this chilaquiles recipe, here’s what you’ll need.
- Salsa verde–You can use your favorite store-bought green salsa or make homemade salsa verde using roasted tomatillos, onions, and jalapeños.
- Water or vegetable broth–Water or vegetable broth loosens the salsa, allowing it to evenly coat the chips.
- Thick tortilla chips-To streamline this recipe, I use store-bought tortilla chips instead of fried stale corn tortillas, but make sure they are fairly thick to prevent them from getting soggy in the salsa.
- Fried eggs –I love how the runny yolks create a rich sauce that perfectly complements the chilaquiles.
- Avocado-The great creamy contrast to the crispy tortilla chips makes for a delightful combination.
- Sliced radishes – For crunch.
- Jalapeño-If you’re sensitive to spice, it’s best to skip them for heat.
- Fresh cilantro-This hearty dish is elevated by a burst of fresh flavor.
- Cotija cheese -For a salty, tangy flavor, crumbled feta or queso fresco would also work great here!
- Cilantro lime crema –This zesty, creamy sauce, made easily in a blender or food processor with Greek yogurt, mayo, fresh herbs, lime juice, garlic, onion powder, and salt, perfectly balances the tangy salsa.
- To make all the flavors pop, add sea salt and freshly ground black pepper.
Find the complete recipe with measurements below.
