If you’ve ever craved a dish that’s comfort on a plate with vibrant Mexican flair, then you absolutely need to try this Green Chile and Extra Cheese Chilaquiles Recipe. It’s everything you want for breakfast or brunch—crispy tortilla chips soaked in tangy salsa verde, layered with plenty of melty cheddar and Monterey Jack cheeses, and a gentle kick of green chile that teases your taste buds. With every bite, you get a delicious mix of textures and flavors that feel both homey and exciting. This recipe is an easy, crowd-pleasing way to bring bold flavors to your table any day of the week.
Ingredients You’ll Need
The beauty of this Green Chile and Extra Cheese Chilaquiles Recipe is how straightforward yet essential the ingredients are. Each one plays a starring role, from the crispy tortillas providing crunch to the salsa verde delivering that perfect zing and the cheeses creating gooey, irresistible decadence.
- 10 corn tortillas (cut into triangles): The base of your chilaquiles, offering that classic crispy, crunchy texture.
- 2 tablespoons vegetable oil (for frying): Ensures golden, perfectly fried tortilla chips.
- 1 tablespoon olive oil: Adds depth when sautéing your onions and garlic.
- 1/2 cup chopped onion: Gives a subtle sweetness and savory body to the sauce.
- 2 cloves garlic (minced): Infuses wonderful aromatic flavor.
- 1 (4 oz) can diced green chiles: Adds a mild spicy kick and classic green chile flavor.
- 1 1/2 cups salsa verde: The tangy, slightly piquant heart of the dish, tying all elements together.
- 1/4 cup water or chicken broth: Helps thin the salsa just enough for perfect chip coverage.
- 1 cup shredded cheddar cheese: Brings sharpness and color to the cheesy layer.
- 1 cup shredded Monterey Jack cheese: Melts superbly for creamy texture and mild flavor.
- 2 eggs (optional, for topping): Adds protein and richness if desired, either fried or scrambled.
- Salt and pepper to taste: Balances and enhances the dish’s flavors.
- Fresh toppings like avocado slices, chopped cilantro, sour cream, and lime wedges: For that final burst of freshness and visual appeal.
How to Make Green Chile and Extra Cheese Chilaquiles Recipe
Step 1: Fry the Tortillas
Start by heating your vegetable oil in a large skillet over medium heat. Once hot, carefully fry the tortilla triangles in batches until they turn golden and achieve a beautiful crispness. This step is crucial because it forms the crunchy foundation that will soak up the flavorful sauce without becoming mushy. After frying, place the chips on a paper towel-lined plate to drain any excess oil.
Step 2: Sauté the Aromatics
In the same skillet, heat the olive oil and add your chopped onions. Cook them gently until they become soft and translucent, around 3 to 4 minutes. Then add the minced garlic, cooking for an additional minute until fragrant. This step builds a savory base that enhances every bite of the final dish.
Step 3: Prepare the Salsa Verde Sauce
Next, stir in the diced green chiles along with the salsa verde and your choice of water or chicken broth. Allow this mixture to simmer gently for 2 to 3 minutes so all the flavors meld beautifully. This salsa verde sauce is where the magic happens, bringing that fresh, tangy, and slightly spicy character that defines green chile chilaquiles.
Step 4: Combine Tortillas and Sauce
Gently fold the fried tortilla chips into the simmering sauce, ensuring each chip is lightly coated. Cook them together for about 2 minutes over low heat—just long enough to soften the chips slightly while keeping some crisp edges. This balance of textures is what makes this Green Chile and Extra Cheese Chilaquiles Recipe sing.
Step 5: Add the Cheese
Sprinkle your shredded cheddar and Monterey Jack cheeses evenly over the top of the saucy tortilla chips. Cover the skillet and let the cheeses melt on low heat for about 2 to 3 minutes. When you uncover it, you’ll see a gooey, cheesy blanket that’s impossible to resist.
Step 6: Optional Eggs Topping
If you love eggs with your chilaquiles, this is the time to prepare them. You can fry or scramble the eggs separately and then place them on top of the cheesy chilaquiles just before serving. The warm yolk or fluffy eggs add an extra layer of richness and protein, turning this recipe into an even heartier meal.
How to Serve Green Chile and Extra Cheese Chilaquiles Recipe
Garnishes
Nothing completes the experience quite like the right garnishes. Avocado slices bring creaminess and a cool contrast to the spice. Fresh cilantro adds a burst of herbal brightness, sour cream provides luscious tanginess, and lime wedges offer a refreshing citrus squeeze for brightness. Each garnish elevates the dish while adding vibrant color and texture.
Side Dishes
Though these chilaquiles are fantastic on their own, pairing them with simple side dishes enhances the meal. Consider a fresh fruit salad for sweetness or a light refried beans bowl for a classic Mexican accompaniment. A crisp green salad can also provide a refreshing crunch that complements the softness of the chilaquiles.
Creative Ways to Present
Want to impress your guests or family? Serve your Green Chile and Extra Cheese Chilaquiles Recipe in individual cast iron skillets for an authentic, rustic feel. Another fun idea is to layer the chilaquiles in a casserole dish and bake briefly for a heartier, less crunchy variation. Either way, presentation adds to the charm of this flavorful dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. Keep in mind that the tortilla chips will continue to soften the longer they sit, so the texture won’t be as crisp as when freshly made.
Freezing
While freezing chilaquiles is possible, it’s not the best method since the fried chips can become soggy upon thawing. If you must freeze it, freeze the sauced chips and cheese mixture separately, then reheat together gently to help maintain some texture.
Reheating
To reheat, warm the chilaquiles gently in a skillet over low heat to avoid over-softening the chips. Add a splash of water or broth if needed to loosen the sauce. Avoid the microwave if you want to preserve the texture as much as possible.
FAQs
Can I use store-bought tortilla chips for this recipe?
Absolutely! Using store-bought tortilla chips is a convenient shortcut that still yields delicious chilaquiles. Just be sure to choose sturdy chips that can hold up to the salsa verde without quickly turning mushy.
How spicy is this Green Chile and Extra Cheese Chilaquiles Recipe?
It offers a mild to moderate heat thanks to the green chiles and salsa verde. However, you can adjust the spice level by adding jalapeños or a hotter salsa if you prefer more kick.
Can I make this dish vegetarian or vegan?
Yes, this recipe is vegetarian friendly if you omit the chicken broth and eggs or substitute them with plant-based alternatives. For a vegan twist, replace the cheeses with vegan cheese options and use vegetable broth.
What’s the best cheese combination for chilaquiles?
The mix of cheddar and Monterey Jack cheeses provides a perfect balance of sharpness and creamy meltiness that complements the green chile flavor beautifully. Feel free to experiment with other melting cheeses like queso quesadilla or Oaxaca for different textures.
Are chilaquiles traditionally served with eggs?
Yes, eggs are a common addition, often fried or scrambled, that adds protein and richness to the dish. However, they’re completely optional and the chilaquiles are fantastic even without them.
Final Thoughts
This Green Chile and Extra Cheese Chilaquiles Recipe is a shining example of how simple ingredients can come together to create something truly memorable. Whether you’re seeking a comforting breakfast, a lively brunch, or a satisfying main course, these chilaquiles deliver on every front. Grab your skillet, fry those tortillas, and get ready to enjoy a dish loaded with flavors that feel like a warm hug. Trust me, once you try this recipe, it’ll become one of your go-tos for Mexican-inspired meals.
Print
Green Chile and Extra Cheese Chilaquiles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A flavorful and comforting Mexican breakfast dish featuring crispy fried corn tortillas simmered in a tangy green chile salsa verde, topped with a generous blend of melted cheddar and Monterey Jack cheeses, and optionally served with eggs and fresh garnishes like avocado, cilantro, sour cream, and lime wedges.
Ingredients
Tortillas and Oils
- 10 corn tortillas, cut into triangles
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon olive oil
Salsa and Seasonings
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 1/2 cups salsa verde
- 1/4 cup water or chicken broth
- Salt and pepper to taste
Cheeses
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- 2 eggs (fried or scrambled)
- Avocado slices
- Chopped cilantro
- Sour cream
- Lime wedges
Instructions
- Fry the Tortilla Triangles: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the tortilla triangles in batches until they turn golden and crispy. Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Sauté the Aromatics: In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion over medium heat until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Add Chiles and Sauce: Stir in the diced green chiles, salsa verde, and 1/4 cup of water or chicken broth. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes to meld the flavors.
- Combine Chips with Sauce: Add the fried tortilla chips to the skillet and gently toss them in the sauce to coat evenly. Cook for another 2 minutes on low heat, allowing the chips to soften slightly yet remain crisp around the edges.
- Top with Cheese and Melt: Evenly sprinkle both the shredded cheddar and Monterey Jack cheeses over the sauced chips. Cover the skillet and cook on low for 2 to 3 minutes until the cheese is fully melted.
- Prepare Optional Eggs: If using eggs, fry or scramble them separately in another pan. Place the cooked eggs on top of the chilaquiles just before serving for added protein and richness.
- Garnish and Serve: Garnish with fresh avocado slices, chopped cilantro, sour cream, and lime wedges as desired to add freshness and balance to the dish. Serve immediately to enjoy the perfect texture and flavors.
Notes
- For a quicker version, substitute homemade fried tortillas with store-bought tortilla chips.
- Add jalapeños or use a hotter salsa verde if you prefer a spicier dish.
- Chilaquiles are best enjoyed freshly made while the tortilla chips maintain some crispness.
- To make this dish vegetarian, use vegetable broth or water instead of chicken broth, and omit eggs if preferred.
