Chilaquiles Verdes

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While delicious any time of day, chilaquiles is traditionally enjoyed at breakfast or brunch. Whether you decide to serve it with refried beans or top it with a sunny side up egg, just don’t forget the strong coffee.

Course Breakfast

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 161kcal

Author Liz Della Croce

Ingredients

15 white corn tortillas
1 cup canola oil for frying
salt to taste
1 medium onion thinly sliced
salsa verde homemade or storebought
queso fresco crumbled, to garnish
minced cilantro to garnish
minced onion to garnish
fried egg optional, to serve

Instructions

Cut tortillas into small squares or triangles. Heat oil in a deep skillet over medium-high heat and fry tortillas pieces until crispy, about 2-3 minutes. Strain fried tortillas from the pot on to a plate lined with paper towel. Season fried tortillas with salt to taste; set aside.
15 white corn tortillas, 1 cup canola oil, salt
Add sliced onions to the hot pan along with the reserved fried tortillas. Fry an additional 5-6 minutes or until onions are softened. Stir in around 3 cups of salsa or enough to completely soak the tortillas. Saute for an additional five minutes then remove from the heat.
1 medium onion, salsa verde
You may wish to add more salsa as it cooks – the goal is to keep the tortillas drenched. Garnish pan with crumbled cheese, minced cilantro and onion. Serve with eggs if you wish.
queso fresco, minced cilantro, minced onion, fried egg

Notes

While I like to use salsa verde (or green salsa), this dish is just as delicious when made with salsa rojo (red salsa).

Nutrition