Description
Chilaquiles Verdes with Baked Tortilla Chips is a vibrant Mexican breakfast dish featuring crispy homemade baked tortilla chips drenched in tangy salsa verde and topped with fresh ingredients like avocado, cheese, and optionally fried eggs. Perfectly balanced with fresh cilantro and red onion, this dish offers a delicious, comforting start to your day.
Ingredients
Scale
Tortilla Chips
- 16 corn tortillas
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
Salsa and Toppings
- 2 teaspoons extra-virgin olive oil
- 3 cups (24 ounces) salsa verde (homemade or store-bought)
- 2 tablespoons chopped fresh cilantro
- 4 fried eggs (optional)
- 1 avocado, diced
- ⅓ cup crumbled Cotija, queso fresco, or feta cheese
- 3 tablespoons chopped red onion or green onion
- 2 tablespoons chopped cilantro
Instructions
- Prepare the Tortilla Chips: Preheat your oven to 375°F (190°C). Cut the 16 corn tortillas into wedges. Toss the wedges with 2 tablespoons of extra-virgin olive oil and ½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt until evenly coated. Spread them out in a single layer on a baking sheet and bake for about 15-20 minutes, turning halfway through, until crispy and golden brown.
- Heat the Salsa Verde: In a large skillet, warm 2 teaspoons of extra-virgin olive oil over medium heat. Pour in the 3 cups of salsa verde and cook for about 5-7 minutes until heated through and slightly thickened.
- Combine Chips and Salsa: Add the baked tortilla chips to the skillet with the salsa verde. Toss gently to coat the chips evenly, allowing them to soften slightly but still retain some crispness.
- Prepare the Toppings: While the chips are soaking, fry the eggs to your preferred doneness, if using. Dice the avocado and chop the red or green onions and fresh cilantro.
- Assemble the Chilaquiles: Divide the sauced chips onto plates. Top each serving with diced avocado, crumbled cheese, chopped onions, and cilantro. Place a fried egg on top of each plate if desired.
Notes
- For a store-bought alternative, use 4 generous handfuls of no-salt or lightly salted tortilla chips to avoid excess saltiness. Late July’s chia quinoa chips are recommended for chilaquiles.
- To increase homemade salsa verde to 3 cups, use 1 ¾ pounds of tomatillos instead of less.
- Brighten jarred salsa verde with a squeeze of lime juice and additional chopped cilantro if it tastes dull.
- Use certified gluten-free tortillas or chips to keep this dish gluten free.
- Omit cheese to make the recipe dairy free.
- Omit eggs and cheese and add refried black beans or black bean salad to make this recipe vegan and more hearty.
