Green Chile and Extra Cheese Chilaquiles are a savory, spicy, and ultra-comforting breakfast or brunch dish made by simmering crispy tortilla chips in a tangy green chile sauce, then loading them with melted cheese and your favorite toppings. Think of it as the perfect balance between crunchy, saucy, cheesy, and spicy — ideal for slow weekends or feeding a crowd.
⏱️ Prep Time
Task
Time
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
🔧 Equipment
Large skillet (preferably nonstick or cast iron)
Blender (if making sauce from scratch)
Spatula
Baking sheet (if baking chips)
🛒 Ingredients (Serves 4)
For the Sauce:
1½ cups roasted green chiles (Hatch preferred), chopped
1½ cups shredded cheese (Oaxaca, Monterey Jack, or cheddar)
2 tbsp crema or sour cream (for drizzling)
1/4 cup crumbled queso fresco (optional)
2–3 eggs (optional, fried or scrambled)
Fresh cilantro, sliced avocado, and lime wedges (for garnish)
🧾 Ingredient Notes
Tortilla Chips: Homemade chips stay crispier longer, but store-bought are fine in a pinch.
Chiles: Hatch or Anaheim for mild heat; mix with jalapeño for spicier results.
Cheese: The more, the merrier. Layer melty cheese and finish with a dusting of queso fresco.
👨🍳 Instructions
1. Make the Green Chile Sauce (5–10 minutes):
In a skillet, lightly char tomatillos, onion, and garlic until soft and browned.
Blend with chopped green chiles, broth, and salt until smooth.
Pour sauce back into skillet and simmer on low for 5 minutes.
2. Prepare Tortilla Chips (if making fresh):
Heat ½ inch oil in a pan. Fry tortilla triangles in batches until golden and crisp. Drain on paper towels. Or bake them at 375°F for 10–15 mins until crisp.
3. Assemble the Chilaquiles:
Add tortilla chips to the warm sauce in the skillet. Toss gently to coat — simmer for 1–2 minutes max (don’t let them get too soggy).
Sprinkle cheese evenly over the top. Cover with a lid for 1–2 minutes to let it melt.
Optional: Top with fried or scrambled eggs.
4. Serve:
Plate the chilaquiles and drizzle with crema or sour cream.
Add toppings: avocado slices, queso fresco, cilantro, and a squeeze of lime.
📊 Nutrition Facts (per serving – approx.)
Nutrient
Amount
Calories
~450
Protein
~18g
Carbs
~35g
Fat
~28g
Fiber
~4g
Sodium
~700mg
💡 Tips & Variations
🔥 Tips:
Crunch factor: Add chips to sauce right before serving to maintain some crispness.
Make it brunch-worthy: Add a poached or sunny-side-up egg on top.
Double the cheese: Mix melty cheese into the chips and finish with a broiler blast for bubbly tops.
🌟 Variations:
Green Chile Chicken Chilaquiles: Add shredded rotisserie chicken for protein.
Vegan Option: Use plant-based cheese and skip crema or use vegan sour cream.
Red Version: Substitute green chile sauce with a smoky red enchilada sauce.
