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
Geoff Villeneuve says:
It tastes better than it looks, trust me!
Anthony Cohen says:
First time making this with homemade corn tortillas and fresh onions. I also used leftover shredded chicken, which was perfect.
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!
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.
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.
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.