Does anyone else immediately think of Gilmore Girls when you hear the word “Chilaquiles?” Is it just me? CHILAQUILES!!
Well, whether or not you like Gilmore Girls, today’s recipe is ah-mazing. And if you’ve never had chilaquiles before you’re in for a treat.
So what exactly is it? It varies wildly, but it’s almost always a combination of tortillas and salsa. Green, red, with eggs or without – there’s all different kinds of variations. And not only is it one of my favorite brunch foods, chilaquiles are a really great way to use up leftover tortillas.
I know, I know. As if there are ever leftover tortillas. But it’s gotta happen sometimes right? What’s even more perfect, is that stale tortillas make it even better. Of course, this only works if you use the real, fresh stuff without preservatives so that they can get stale in the first place.
By the way, have you ever made your own corn tortillas? Super easy – salt, masa and water. The recipe is right on the package and it’s usually found near the flour in the store.
But the most important part of this dish is the salsa verde. And I have to confess, I make the best salsa verde I’ve ever had. I’m sure we all say that, but truly, anyone I’ve made it for has thoroughly enjoyed it. By all means use your own salsa, but if you’re looking for a great one, this is what I use in this recipe.
To egg or not to egg? It comes down to personal choice. But I really think it’s great with an egg, which adds a bit of extra protein to your morning. And what’s brunch without eggs?
The final toppings all depend on whether or not you like your chilaquiles soft or crunchy. Consider it like nachos. The longer they sit, the softer they will become. To add a bit of crunch to soft chilaquiles, I like to add toppings like radishes, jalapenos and onions. And crunchy or soft, all chilaquiles benefit from some crema, cilantro and cotija cheese.
So what do you think? Let me know!
Until next time. X
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Items used in this recipe:
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Chilaquiles verdes are a tex-mex brunch mainstay. Tossed in salsa verde and topped with an egg, cream and cheese, they’re the perfect way to start your day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: serves 4
- 16 corn tortillas, stale or left out overnight to dry out
- 1–2 qts vegetable, peanut or canola oil
- salt, to taste
- 2 c. prepared Salsa Verde
- 1 c. chicken broth or water
- 4 eggs
- mexican crema, or sour cream
- cotija cheese, crumbled
- 1/2 white onion, sliced thin
- red radishes, sliced thin
- 1 avocado, pitted and cubed
- cilantro, chopped
- jalapenos, sliced
- Heat the oil to 375°F, either in a dutch oven or deep fryer. Slice the tortillas into 6-8 wedges, like a pizza. Fry the tortilla wedges a handful at a time for about 2 minutes, using a spider to agitate and keep them from sticking to each other. Remove to a paper towel lined plate or baking sheet and sprinkle with salt while they’re still hot.
- Heat the salsa verde and broth together in a small saucepan to a simmer and set aside.
- Using a large non-stick skillet, fry the eggs to your liking, or about 3 minutes for runny yolks.
- Divide the tortillas among four bowls or serving dishes and toss each with about 2/3 c. of the salsa mixture. For crunchy chilaquiles, top each with an egg and some or all of the optional garnishes immediately. For soft chilaquiles, let sit about 10 minutes before topping and serving.
The salsa verde is best prepared a day ahead, so the flavors can intensify overnight in the fridge.
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