Mexican Salsa Verde Chilaquiles
- 6 corn tortillas
- 2 tablespoons extra-virgin olive oil
- 4 eggs, lightly beaten
- 1/2 cup salsa verde
- salt and fresh ground black pepper
- Optional toppings:
- Cotija cheese or crumbled feta
- Mexican crema or creme fraiche
- fresh onion rings
- Cut tortillas into bite-sized pieces, preferably slicing them into roughly 8 triangles.
- Heat up a skillet over medium-low heat, add olive oil and tortilla bits; lightly fry working in batches as needed until fully golden and hardened, about 7 to 10 minutes.
- Add lightly beaten eggs and mix to scramble, about 3 to 4 minutes. Pour salsa verde and cook until warm. Be sure not to overcook as the tortillas will turn too soggy!
- Serve right away with toppings of choice.
Fun fact: chilaquiles are a notorious hangover ‘cure’ down in Mexico! It includes all the basic food groups necessary for a post party morning: something fried, something cheesy and something spicy!
What others are saying
Aja A says:
So full of flavor! I’m a big fan of chilaquiles and this recipe satisfies my cravings when I want it. I like to switch it up a bit and top with a fried egg instead of scrambled. If the egg is runny enough, you get this really rich sauce that coats the dish.
Janet Gainsley says:
chilaquiles are my go to brunch order but I've never made them at home before until now. So flavorful and be sure not to skimp on the cotija cheese.
Geoff Villeneuve says:
It tastes better than it looks, trust me!
Sheila Long says:
This chilaquiles recipe is my go-to brunch dish, made with a fried egg on top and served with mimosas. I season the tortilla chips with salt and pepper, so yummy.
Sarah Gray says:
This chilaquiles recipe was really good. I love the scrambled eggs mixed into the dish. I served it with refried black beans like shown in the picture, yum!
Anthony Cohen says:
First time making this with homemade corn tortillas and fresh onions. I also used leftover shredded chicken, which was perfect.
P Burnzz says:
Julie Christensen says:
Delicious! We switched it up a little by frying onions after the chips were ready and using a spicy homemade red salsa. Didn’t have cojita, but mozzarella worked just fine. Definitely making this an easy go to weeknight meal!