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chilaquiles verdes

Authentic Chilaquiles Verdes

5 from 1 vote
Crispy homemade corn tortilla chips tossed in a vibrant, charred tomatillo and jalapeño salsa. This authentic Mexican breakfast comes together quickly and delivers the perfect balance of crunch, spice, and bright acidity.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound fresh tomatillos Husks removed and rinsed
  • 2 jalapeños Stems removed
  • ½ white onion Cut into chunks
  • 3 cloves garlic Keep peels on during roasting
  • ½ cup fresh cilantro Loosely packed
  • 12 corn tortillas Slightly stale, cut into triangles
  • ½ cup neutral cooking oil For frying
  • ½ cup cotija cheese Crumbled, for garnish
  • ¼ cup crema Mexicana For garnish

Equipment

  • 1 Baking sheet For roasting vegetables
  • 1 Blender For making the salsa
  • 1 large skillet For frying chips and simmering
  • 1 Spatula For turning the chips

Method
 

  1. Place the tomatillos, jalapeños, and unpeeled garlic under the broiler until deeply charred and blistered.
    roasting tomatillos and jalapenos on a baking sheet
  2. Transfer the roasted vegetables and peeled garlic to a blender with cilantro and onion, blending until smooth.
    blending roasted green salsa ingredients
  3. Fry the cut corn tortillas in hot oil in batches until rigid and golden brown, then drain.
  4. Pour the blended green salsa into a hot skillet and simmer rapidly for five minutes to concentrate the flavor.
    pouring blended green salsa into hot skillet
  5. Fold the crispy chips into the hot sauce gently for one minute until coated but still crunchy.

Nutrition

Serving: 250gCalories: 380kcalCarbohydrates: 42gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 450mgPotassium: 320mgFiber: 6gSugar: 5gVitamin A: 12IUVitamin C: 25mgCalcium: 18mgIron: 10mg

Notes

Serve immediately, as the chips will absorb the sauce and soften quickly. If you want to prep ahead, make the salsa and fry the chips the night before, keeping them separate until you are ready to eat.

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