Chilaquiles verdes
Crisp corn tortillas smothered in a bright roasted tomatillo salsa, topped with fried eggs, Mexican crema and crumbled queso fresco.
Chilaquiles verdes are the ultimate comfort brunch from Mexico — simple, fast and brilliant at using up stale tortillas or a bag of sturdy tortilla chips. Roasting tomatillos and chillies gives a smoky, bright salsa that sings when poured over crisp chips and crowned with a fried egg.
Make these when you want bold flavour with minimal fuss: great for a weekend breakfast, a relaxed supper or feeding friends with minimal plating drama.
Ingredients
- 600 g tomatillos — husks removed, halved
- 2 jalapeño chillies — stemmed, seeds removed for milder heat
- 1 brown onion — peeled and halved
- 3 garlic cloves — crushed
- 30 g fresh coriander — reserve a handful of leaves for garnish
- 150 ml vegetable stock — hot
- 60 ml vegetable oil — use neutral oil for frying
- 300 g corn tortilla chips — thicker, sturdy chips hold up best
- 4 free-range eggs
- 100 g Mexican crema
- 100 g queso fresco — crumbled
- 1 lime — cut into wedges
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 5 ml caster sugar — optional, balances acidity
Equipment
- blender or hand blender
- baking tray
Instructions
Preheat the oven to 200°C fan/220°C conventional. Toss tomatillos, jalapeño chillies, brown onion and garlic cloves with 1 tbsp (15 ml) vegetable oil and a pinch of sea salt on a baking tray. Roast under the grill/oven for 20 minutes, turning once, until softened and lightly charred.
Remove the tray and leave the roasted vegetables to cool for 5 minutes (very important). Transfer to a blender with fresh coriander and vegetable stock, then blitz to a smooth but slightly textured sauce. If you prefer less heat, taste and add more coriander or a squeeze of lime.
Warm 1 tbsp (15 ml) vegetable oil in a large frying pan over a medium heat. Pour in the blended salsa, add caster sugar if using, and season with sea salt and black pepper. Simmer gently for 4 minutes to reduce and thicken slightly.
Add the corn tortilla chips to the pan and gently toss to coat them with the salsa. Cook for 2 minutes so the chips begin to soften but still retain some crunch.
Cover the pan and remove from the heat. Leave the chilaquiles to sit, covered, for 10 minutes to allow the chips to soak up the salsa.
While the chilaquiles rest, heat the remaining 2 tbsp (30 ml) vegetable oil in a clean frying pan over a medium-high heat and fry the free-range eggs to your liking — 2–3 minutes for runny yolks, 4–5 minutes for firmer yolks. Season the eggs with a little sea salt.
Divide the sauced chips between four plates. Top each portion with a fried egg, a spoonful of Mexican crema, a good scattering of crumbled queso fresco and the reserved fresh coriander leaves. Serve with lime wedges to squeeze over.
Tips
- Use sturdy, thicker corn tortilla chips so they hold some texture after saucing — supermarket ‘restaurant-style’ chips work well.
- If you don’t have a blender, mash the roasted veg with a fork and pass through a sieve for a chunkier salsa.
- For extra depth, fry a few strips of tortilla in oil until crisp and stir through at the end for a contrast of textures.
- Make the salsa in advance and refrigerate up to 48 hours — reheat gently before tossing with the chips.
- If you prefer less spice, remove the seeds from the jalapeño chillies before roasting and start with one chilli.
Substitutions
Mexican crema → strained natural yoghurt (Greek-style yoghurt strained to thicken)
Stays closequeso fresco → crumbled feta or ricotta salata (use less salt if using feta)
Noticeably differentcorn tortilla chips → cut corn tortillas, lightly fried or baked until crisp (use about 6–8 medium tortillas)
Stays close
Nutrition
Per serving · estimated
- 750
- Calories
- 18 g
- Protein
- 58 g
- Carbs
- 50 g
- Fat
- 7 g
- Fibre
- 4 g
- Sugar
- 700 mg
- Sodium
FAQ
Is this recipe vegetarian?
Yes — as written it is vegetarian (includes eggs and dairy). To make it vegan, swap the eggs for pan-fried mushrooms or tofu and replace Mexican crema with a plant-based yoghurt.
Can I use tinned tomatillos or green tomatoes?
Fresh tomatillos are best for brightness and texture. Tinned tomatillos or green tomatoes will work in a pinch but check seasoning and reduce any added liquid.
How can I keep the chips crisp?
Use thick chips and add them to the salsa just before serving. Alternatively, reserve a handful of crisp fried tortilla strips to scatter on top.
Can I make the salsa ahead?
Yes — make the roasted tomatillo salsa up to 48 hours ahead and refrigerate. Reheat gently before tossing with the chips.
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