Chilaquiles Con Salsa Verde
This is one of my favorite Mexican breakfasts – you can have chilaquiles with a red sauce or a green sauce, which is what I made. I encourage you to make the homemade salsa verde – this is where the flavor of the dish is! If not, my favorite brand of Salsa Verde to buy is the Herdez brand.
You can toast the tortillas in the oven or fry them. Frying the tortillas really gives it that restaurant quality taste. Chilaquiles means chilis and greens in the Nahualtl language – a dialect in Mexico. This dish is the ultimate hangover dish in Mexico. You can garnish chilaquiles with eggs or chicken, and avocado, cilantro, queso fresco or cotija cheese, onion, tomato and serrano.
Other breakfast ideas:
- Molletes con Pico de Gallo
- Salmon Tomato Egg on a Tostada
- Huevos Rancheros
Preheat the oven to 400 F.
Cut the corn tortillas up into 8ths, like a pizza. Pour oil into a deep pan, about ½ inch deep of oil. Heat up on medium heat and wait for the oil to shimmer. Add the pieces of tortilla into the pan and fry until golden. Flip to the other side and repeat. Remove the tortillas and lay them down on a plate lined with paper towels. Repeat with the rest.
Pat the tortillas dry with a paper towel and add them in a baking dish or cast iron skillet. Drizzle the Salsa verde over the tortilla chips and mix. Top with the cheese and bake in the oven for 5-8 minutes, until the cheese melts.
Take the chilaquiles out of the oven and top with the eggs, cilantro, and avocado.
Chilaquiles Con Salsa Verde
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Comments
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Yum!
Looks great!