Chilaquiles Verdes

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This Chilaquiles Verdes recipe is my take on the traditional Mexican dish. Filled with spicy salsa verde, creamy cheeses, and crunchy tortilla chips, you won’t be able to stop yourself from snacking!
👇 RECIPE BELOW

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Ingredients

Salsa Verde (See Note 1)
1 lb tomatillos, husks removed
3 jalapeños, sliced lengthwise and seeds removed
1/2 white onion
4 garlic cloves
1/2 cup cilantro
1 lime, juiced (about 2-3 tablespoons)
1 tsp kosher salt

Chilaquiles
12 corn tortillas
3 tbsp vegetable oil
1/2 tsp kosher salt
1/4 cup Mexican crema (or sour cream)
1/4 cup cotija cheese
1 tbsp cilantro, chopped

Other Optional Toppings
1 fried egg (per serving)
1 cup shredded chicken

Instructions

Salsa Verde (See Note 1)
Cover the tomatillos, jalapenos, onion and garlic with water in a medium saucepan or pot.

Bring to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.

Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.

Add cilantro, lime juice and salt. Blend until smooth and set aside.

Chilaquiles
Stack the corn tortillas on top of each other and cut them into sixths to create triangle wedge chips.

Heat the oil in a large skillet over medium heat. Add cut tortilla wedges and fry for 10 minutes, turning often, until the tortillas are crispy and lightly fried.

Pour the salsa verde over (and optional shredded chicken, see Note 2) and toss together to coat all the chips.

Serve (See Note 2)
Drizzle Mexican crema on top with crumbled cotija cheese and cilantro. Serve immediately.

Notes
1. You could use this quick "boiled" recipe above for the salsa verde or try my Roasted Salsa Verde recipe or store bought.
2. You could serve this with a fried egg on top for a traditional breakfast or add shredded chicken (as pictured above) for a more substantial meal.

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