292cd374
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
- 4 tomatillos, husked and halved
- 2 garlic cloves
- 1 small white onion, quartered
- ½ cup chicken or vegetable broth
- Salt to taste
- Optional: 1 jalapeño or serrano pepper (for heat)
For the Chilaquiles:
- 6–8 corn tortillas, cut into triangles (or 5 cups tortilla chips)
- Vegetable oil for frying (if making chips)
- 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.
