Mexican Chilaquiles Verdes
A traditional Mexican breakfast dish, Chilaquiles Verdes are ready in a matter of minutes. Day-old tortillas cut into triangles and fried with salsa, chiles and cheese could never taste better!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 tortillas cut into triangles
- epazote (optional)
- 1/4 cup of cilantro
- 2 serrano chile
- 1/2 red onion, chopped
- 1/2 cup of cheese - panela or cotija, crumbled
- 1/2 cup of shredded chicken (optional)
- 2 eggs (optional)
- 1/3 cup of cream
- lots of oil to fry tortillas
- 2 cups of salsa - see salsa verde recipe
Instructions
- 1
Place the tomatillos and serrano peppers in a saucepan, and cover them with water. Bring them to a boil and then simmer for 10 minutes. Remove ingredients with a slotted spoon, and save the water you boiled the tomatillos and peppers in.
- 2
Place the cooked tomatillos, serrano peppers, onions, garlic, cilantro, and 2 cups of the water used to boil the tomatillos and peppers with in a blender until they are all finely chopped and mixed.
- 3
Prepare a frying pan full of oil and start frying the tortillas until golden and crisp; in batches, if needed. Drain on a paper towel.
- 4
Clean your skillet from oil. Put the salsa with salt, guajilo, and epazote for a few minutes.
- 5
Throw in the tortilla chips. Add in chicken and mix delicately to avoid breaking anything.
- 6
Once warm (about 2 minutes), remove from skillet and put on a plate, then top with crumbled cheese, cilantro, onion.
- 7
If eating with eggs. Quickly fry your eggs on the same pan and top your chilaquiles with them.