Chilaquiles Verdes

We don’t do Sunday brunch at my house. Instead, it’s Saturday breakfast.

On Saturdays, we usually wake up late. My son will play his computer games. My husband and I will catch up on social media while drinking a pot of coffee.

Then, I make a big breakfast followed by all three of us cleaning the house and a bike ride over to the karate dojo.

One of my favorite Saturday morning breakfasts: Chilaquiles Verdes con Huevos Fritos, or Green Chilaquiles with Fried Eggs.

How to Make Chilaquiles Verdes

• Cut the corn tortillas into triangles.
• Set them aside.
• Meanwhile, heat the oil.

I slice the corn tortillas into triangles, kind of like mini pizza slices. You can dice the tortillas too.

In Mexico, many restaurants will skip this step and use corn chips. At buffets, you might see chips next to green salsa for you to assemble.

For me, it wouldn’t be Chilaquiles Verdes without making fried corn tortilla chips.

Watch them carefully while they are frying. It will only take a few minutes.

• Lay them down on a paper towel to drain.
• Salt the tortilla chips.

You won’t have another opportunity to salt the tortilla chips. Add salt while they are still hot. The oil will help the salt stick to the tortilla chips.

This authentic Chilaquiles recipe is so easy to make. However, This is one dish where you can’t swap out corn tortillas for flour tortillas.

• Return the tortilla chips to the pan and add tomatillo salsa verde.
• Turn to coat everything in the salsa.

This will only take a few minutes over a low to medium flame.

To make this recipe for Chilaquiles Verdes go faster, make the salsa verde ahead of time.

My mother would hate me for saying this but you can also use store bought salsa verde. With her, everything is from scratch.

Adding salsa verde is what makes this recipe “green chilaquiles.”

Please Note: To make Red Chilaquiles (Chilaquiles Rojos), you use Mexican red salsa.

• Lastly, fry the egg.
• Get the desired toppings ready – queso fresco, slices of onion, and sour cream.

You might see “Chilaquiles Verdes con Pollo” served at some restaurants in Mexico. This means that they are adding chicken to the side. It is usually a chicken cutlet. They might or might not be adding a runny egg.

• Chicken Chilaquiles, though, would make this a yummy recipe for breakfast, lunch, or dinner.

Gotta admit. The fried egg, for me, is what really makes this dish. That yolk is no joke. Delicious and creamy. Yum!

My son calls them “Chili Killers.” He must’ve been playing a lot of video games that do not have the Mama Maggie’s seal of approval. (rolling eyes… )

• I highly advise you call everyone to the table and serve right away. The fried tortillas mixed with the salsa verde get a little mushy.

You want just enough crunch and texture to the chips when you bite into them.

That is why tortillas chips are a good option for this recipe. They won’t get mushy as quickly as freshly fried tortilla chips.

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This traditional Mexican breakfast recipe is a favorite in Mexico. Although, people have been reinventing it.

• I recently saw someone make a Torta de Chilaquiles, basically it’s a sandwich stuffed with chilaquiles. Don’t knock it til you try it. It’s incredibly delicious!!

Chilaquiles Verdes con Huevos Fritos, or Chilaquiles with Fried Eggs, is the ultimate breakfast food. This hearty and delicious dish is the perfect way to start your day. Hope you and your family enjoy!

Print Recipe

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Chilaquiles Verdes

Chilaquiles Verdes with Fried Eggs is a yummy and traditional Mexican breakfast that screams Sunday brunch. A simple and delicious way to start the day.  

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast

Cuisine: Mexican

Keyword: Authentic Mexican Food, Brunch, Eggs, Mexican food, Mexican recipe, Salsa Verde, Tortilla

Servings: 4

Author: Maggie Unzueta

Ingredients

• 5 corn tortillas sliced into triangles
• 1 cup oil
• 1 cup salsa verde
• 8 eggs
• Salt
• Toppings:
• Queso fresco
• Slices white onion
• Sour Cream
• Cilantro

Instructions

• In a large skillet, heat the oil.
• Add the corn tortillas, working in small batches.
• Do not overcrowd the pan, or the tortilla will not fry properly.
• Fry for 1-2 minutes on each side, or until golden brown.
• Remove from pan and drain excess oil on a paper towel. 

  Salt the tortilla chips.
• Return the fried tortillas to the pan along with the salsa verde.
• Under low to medium heat, toss gently to coat the tortillas in the salsa.
• Cook for 3 minutes.
• Remove from heat and cover.
• In a separate pan, fry the eggs.
• To plate, add chilaquiles then top with eggs, queso fresco, onion, sour cream, and cilantro.
• Enjoy!

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