Chilaquiles Verde

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

This vibrant plate of Chilaquiles Verde was made right on the griddle for that irresistible crispy-soft texture balance in every bite. Corn tortillas are sliced into triangles and lightly fried until golden and crispy. They’re then tossed directly on the surface with a tangy, homemade tomatillo salsa verde until just softened, soaking up all the flavor while still maintaining a satisfying crunch.

To finish, the chilaquiles are generously topped with crumbled queso fresco, drizzled with Mexican crema, and sprinkled with fresh chopped cilantro for brightness. Fried eggs are added on top for a heartier dish.

Perfect for breakfast, brunch, or a cozy dinner, this griddle-style chilaquiles verdes is a rustic, soul-warming Mexican classic with a delicious twist.

Ingredients
  • 12 corn tortillas, quartered
  • 10 medium/large tomatillos, husked and rinsed
  • 3 jalapeno peppers, stemmed and seeded
  • 1/2 medium white onion, halved
  • 4 cloves garlic
  • 1/2 cup cilantro, additional chopped for topping
  • 1/2 lime, juiced
  • 1 tsp. salt
  • oil for frying
  • 1 cup crumbled cotija cheese
  • 1/2 cup mexican crema
  • 4 eggs
Instructions
    Make verde sauce.
  1. 1

    Prep your tomatillos, onion, garlic, and jalapeños and preheat griddle to medium heat. 

  2. 2

    Add ingredients to griddle and squirt on water - immediately cover to steam. After approximately 5 minutes, uncover, turn ingredients over, add water and re-cover. Once tomatillos are soft, remove all items and put them in a bowl. Turn griddle to low on one side and high on the other.

  3. 3

    In a large pan on the high heat side of the griddle, add about 1 inch of oil and heat to approximately 350 degrees.

  4. 4

    Take steamed ingredients and blend together with cilantro, salt, and lime juice. Set sauce aside.

    5. Make chips.
  5. 5

    Once oil is hot enough, add tortillas pieces and fry to make chips. Remove when fried to a paper towel lined dish. Remove pan from griddle top and lower heat to low.

    6. Combine sauce and chips to complete dish.
  6. 6

    Cook eggs and season as desired. While frying eggs, on the other side of the griddle, add chips and pour sauce over them. Gently toss with spatulas to cover chips with sauce. Sprinkle on half of the cotija cheese and toss to mix. 

    7. Plate your chilaquiles.
  7. 7

    Stack sauced chips, eggs, crema, cotija, and cilantro. Enjoy!

Keywords: breakfast, mexican, brunch
Read it online: https://griddleup.com/recipe/chilaquiles-verde/

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