I love chilaquiles. It’s such a great, low maintenance, comfort food dish that’s great anytime of the day. It’s such a hardy dish, especially when shredded chicken or eggs (cooked how you like them) are added to them. I also really love that as long as you have tortilla chips and salsa, you can make chilaquiles; although I prefer to eat my chilaquiles the same way as my nachos, loaded.
For the longest time I was partial to chilaquiles in red sauce, but I recently had a chilaquiles dish that was drenched in the most glorious salsa verde and topped with spicy radishes and sharp cotija cheese…it was amazing. So today we have our own version of green chilaquiles, made with a simple roasted tomatillo salsa, and topped with a handful of fixings. Chilaquiles is such an inexpensive crowd pleaser, perfect for your next brunch or low key dinner party. Enjoy! xx, Jenny
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Green Chilaquiles
INGREDIENTS
salsa verde
- 1 pound tomatillos, husked and halved
- 2 jalapenos, halved and seeded
- 5 garlic cloves
- 1 yellow onion, quartered
- 2 tbsp extra virgin olive oil
- 1/2 bunch cilantro
- 2 limes, juiced
- salt and pepper to taste
chilaquiles
- 1/2 cup chicken stock
- 6 ounces thick tortilla chips
- 4 eggs
- salt and pepper to taste
garnishes
- 1/2 cup crumbled cotija cheese
- 1/2 bunch cilantro
- 3 radishes, thinly sliced
- 1 lime, cut into wedges
- hot sauce
INSTRUCTIONS
- Preheat oven to 375˚F.
- Spread tomatillos, jalapenos, garlic, and onion onto a baking sheet and drizzle with oil. Season with salt and pepper and toss together.
- Roast vegetables for25 to 30 minutes, remove from oven and cool for 10 minutes.
- Pour roasted vegetables into a blender and add cilantro and lime juice. Blend mixture until smooth. Adjust seasonings.
- Pour mixture into a large skillet and stir in chicken stock.
- Place skillet over medium heat and bring mixture up to a simmer, 5 minutes.
- Stir in chips, a handful at a time, until all chips have been added and coated in the verde sauce. Crack eggs into the skillet, over the chips and lower heat to medium-low. Cover for about 5 minutes or until egg whites have set and the chips have absorbed some of the sauce.
- Uncover and remove skillet from the heat. Top with cotija, cilantro and radishes. Serve with lime wedges and hot sauce.
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I gotta say I am partial to the salsa verde option myself and I will probably make this with chicken. Looks lovely and delish!
Made this morning. Since we’re not big fried/poached eggs fans here, I just half-scrambled the eggs in the pan before adding the chicken stock and salsa, and other toppings.
Really, really delicious!
Hi ! This looks delicious ! Such a summery dish, i’m going to try it, thank you so much for the recipe
Look at those eggs nestled in there! I’m just picturing the yolk as I stuff my face in this. It’s not pretty but so right!
Ooh, yes! These chilaquiles are amazing. I had no problem polishing off most of a batch myself. :)
I’m going to be this person…where did you find that beautiful pan? Also this recipe is right up my alley, thanks for posting it.
Anthropologie! They are a little $$$$, doesn’t seem like they have them anymore but I believe the brand is Liquida. :)
In the salsa verde, I used, to literally, burn a poblano pepper, direct in the stove… once is all burned, I took out the seeds inside and when you make the blending with your tomatillos, garlics, and all that you did, just put it there (dont wash it, put it all just without the seeds). Your salsa will go to the next level!!!
Thanks for the tip!
This sounds & looks delicious. I absolutely adore eggs but have never seen a dish like this before. Yummy. Sammie http://www.feastingisfun.com