Chilaquiles Verdes
Crispy tortillas, tangy salsa verde, fried egg and queso fresco.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Toss the chips for 30 seconds max - chilaquiles are about contrast: some chips soft and saucy, some still crunchy. Soaking them all = bad nachos, not chilaquiles.
Ingredients
Everything below makes 4 servings.
- 12corn tortillascut into 6 wedges each
- 1½ lbtomatilloshusked and rinsed
- 2serrano peppersstems removed
- 1 mediumwhite onionhalf quartered for salsa, half thinly sliced for garnish
- 3garlic clovessmashed
- ½ cupfresh cilantrochopped (split: 1/4 cup salsa, 1/4 cup garnish)
- 4eggs (for frying)
- ½ cupqueso frescocrumbled
- ⅓ cupMexican crema
- 1avocadosliced
- 4 tbspolive oil
- 1limecut into wedges
- 1¼ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 20gprotein
- 40gcarbs
- 34gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cut corn tortillas into 6 wedges each (72 wedges total).
- Husk and rinse tomatillos. Stem serranos. Quarter half the onion (rest sliced for garnish). Smash 3 garlic cloves.
- Chop cilantro. Slice avocado. Wedge lime.
Crisp the chips
Heat oven to 425°F. Toss tortilla wedges with olive oil and salt. Spread on sheet pan. Bake 14-16 min, tossing once, until deep golden and crisp.
15 min · hands offBoil salsa base
Cover tomatillos, serranos, quartered onion, and garlic with water in large pot. Boil 8-10 min until tomatillos turn dull green.
10 min · hands offBlend salsa
Transfer to blender with cilantro, salt, and 1/3 cup of the cooking water. Blend smooth.
2 min · hands onReduce salsa
Heat olive oil in large skillet over medium-high. Pour salsa in (it spatters), simmer 5 min until slightly darkened and thickened.
5 min · hands onFry eggs
Heat olive oil in small skillet over medium. Crack in eggs, season with pinch salt. Fry sunny-side up 3-4 min until whites set but yolks runny.
4 min · hands onToss and plate
Off heat, toss the crispy chips into the salsa skillet - just enough to coat, not to soak. Divide onto plates immediately. Top each with a fried egg, sliced onion, avocado, queso fresco, crema, remaining cilantro, lime wedge.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Stir 1.5 cups shredded rotisserie chicken into salsa with chips. Adds about 5 minutes.
Crumble 8 oz tofu, sauté 4 min with turmeric and salt, top instead of egg. Adds about 3 minutes.
Skip cheese and crema; extra avocado.
Or scatter a dairy-free crumbled cheese over the top. Or drizzle a cashew or coconut-based crema.
What keeps
Salsa verde keeps 5 days (make ahead!). Chips MUST be fresh - chilaquiles is literally the dish-of-stale-chips, but they go from glorious to mush within 5 min of hitting sauce.
Cook to order, eat immediately.
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