Chilaquiles Verdes Recipe
🧅🍋💚 Quick and easy to make, this Chilaquiles Verde recipe combines crisp tortilla chips, a tangy, homemade tomatillo serrano chile salsa verde. Served warm with avocado, queso fresco, crema, cilantro, and onion, it has the perfect amount of spice to keep you coming back for bite after bite!
Servings: 6 servings
Calories: 463cal
Equipment
- 1 Blender
- 1 High-Sided, Wide Skillet
Ingredients
Salsa Verde
- 2 pounds tomatillos husk removed and washed
- 1 to 3 serrano chile peppers use less and/or use jalapenos to make less spicy
- ¼ of a medium white onion peeled and left as one piece
- 3 garlic cloves peeled and left whole
- ½ cup water
- 1 teaspoon salt or to taste
Chilaquiles
- 12 ounces hard Mexican corn tortilla chips*
- 1 avocado sliced; optional for garnishing
- ½ cup queso fresco optional for garnishing
- ½ cup Mexican crema or 1/2 cup sour cream thinned with a bit of milk, optional for garnishing
- ¼ cup finely minced cilantro optional for garnishing
- ⅓ cup thinly slice white onions optional for garnishing
Instructions
Salsa Verde:
- To a large saucepan, add the tomatillos, serranos, onion, garlic, cover with enough water to make sure the serranos don't rise up, and boil on high for 10 minutes.
- Using a tongs, transfer the ingredients to the canister of a blender, discarding the cooking water.
- Add 1/2 cup fresh water and salt to the canister and blend on high speed for about 2 to 3 minutes, or as desired until the salsa is as smooth as desired.
Chilaquiles:
- Transfer the sauce to a high-sided wide skillet and heat over medium-high heat until simmer, about 3 to 5 minutes.
- Add the tortilla chips, and pour the sauce over the chips, tossing and stirring to coat as necessary. Make sure all chips get coated. You may not need to use all the chips.
- Optionally garnish with avocado, queso fresco, crema, cilantro, and white onion as desired and to taste.
Notes
*For the best tasting chilaquiles verdes, I recommend using the Mexican hard tortilla chips which are found in most Mexican stores. I do not recommend using regular tortilla chips because they are thinner, more delicate, and tend to get very soggy.
If you cannot find the hard chips, you can make your own hard tortilla chips:
- Simply cut corn tortillas into wedges.
- Heat 2 inches of vegetable or another oil in a deep pan.
- When the oil is nice and hot fry a few chips at a time.
- Drain on a paper towel lined plate.
- You will need about 3 or 4 cut tortillas per person.
Nutrition
Serving: 1serving | Calories: 463cal | Carbohydrates: 54g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 725mg | Fiber: 9g | Sugar: 8g
