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
Scale
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.
