Chilaquiles Verdes with Fried Eggs
Crunchy baked tortilla chips tossed in a bright homemade tomatillo salsa verde, topped with fried eggs and queso fresco. Ready in 35 minutes.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 425
- Protein
- 15 g
- Per serving
- $1.87
Why this recipe works
Chilaquiles were invented to use up yesterday's tortillas, and they are best eaten the moment they are sauced. Have everyone at the table before you toss the chips.
- Baking the tortilla wedges instead of frying gives sturdy, crisp chips with a fraction of the oil.
- Charring the tomatillos and jalapeño under the broiler adds smoky depth to the salsa.
- Tossing the chips in the sauce at the last second keeps some crunch, the way chilaquiles should be.
Ingredients
To serve
You will need
- 2 rimmed sheet pans
- Blender
- Large deep skillet
Method
Tap a step number to mark it done.
Bake the chips
Heat the oven to 400°F (200°C). Toss the tortilla wedges with 2 tablespoons of oil and a pinch of salt, spread over two sheet pans and bake, turning once, until crisp and golden.
Char the salsa vegetables
Meanwhile, spread the tomatillos, jalapeño, onion and garlic on a foil-lined pan and broil on a high rack until blackened in spots and the tomatillos soften, turning once.
Blend the salsa
Peel the garlic, then blend everything with the cilantro, broth and salt until smooth. Simmer in the skillet until it thickens slightly and turns olive green.
Fry the eggs
Fry the eggs in the remaining oil in a separate pan until the whites are set and the yolks are runny.
Toss and serve
Add the chips to the simmering salsa and toss for 30 seconds, just until coated. Divide among plates and top with the eggs, queso fresco, crema, onion and avocado. Serve right away.
Techniques in this recipe
Crowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Use thick, store-bought tortilla chips to save 15 minutes; choose a sturdy restaurant-style chip.
- Toss the chips at the very end; they go from crisp to soggy in a few minutes.
- The salsa verde keeps 5 days in the fridge and is excellent on tacos and eggs.
Nutrition per serving
425 calories
$1.87 estimated cost per serving
Where the calories come from
| Protein | 14% of calories | 15 g |
|---|---|---|
| Carbs | 41% of calories | 45 g |
| Fat | 45% of calories | 22 g |
| Fiber | 7 g | |
| Sodium | 730 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the difference between chilaquiles verdes and rojos?
Verdes are made with a tangy green tomatillo salsa; rojos use a red sauce of tomatoes and dried chiles. The method is the same.
Should chilaquiles be crunchy or soft?
Both styles exist. This version keeps some crunch; simmer the chips for 2 to 3 minutes if you prefer them soft.
Can I use canned tomatillos or jarred salsa verde?
Yes. Use about 2 cups of jarred salsa verde, simmered with ½ cup of broth, in place of the homemade salsa.
