Why not rise and shine to an authentic Mexican breakfast recipe? This amazing dish is easy to make and brings a vibrant Mexican taste to your breakfast table. These classic chilaquiles are made with vegetables, herbs, chile powder, tortillas, eggs, crema (a Mexican kind of cream) and cheese.
This is a hearty breakfast, so you might like to have it for brunch over the weekend, when you aren’t rushing around and then running out of the door. This is the kind of meal that deserves to be enjoyed.
Recipes for chilaquiles do vary from place to place, but this recipe is a good all-rounder and offers plenty of incredible flavor in every mouthful. You can tweak it if you wish, perhaps changing how spicy it is by tweaking the chile amount, or using another kind of cheese if you can’t find cotija cheese or if you have another preference.
Why You’ll Love the Recipe:
Chilaquiles are a traditional Mexican breakfast and you’re going to enjoy all the fresh and delicious flavors in it. This breakfast dish will keep you feeling happy and full until lunchtime.
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How to Serve It:
This is good garnished with cotija cheese and Mexican crema, and you can also add sliced radish and more cilantro if you wish. Serve the dish as soon as it’s ready, as leaving it lying around will make the eggs congeal and the tortilla chips soggy.
Can You Make It Ahead?
No, this is best made and served fresh. But you can make the green chile sauce a day or so ahead if you want, keeping it refrigerated until use.
Storage Instructions:
Leftovers will keep for a few days but won’t be anywhere near as good as when served fresh, so it’s best to only make as much as you are going to need.
Variations and Substitutions:
You can use canned tomatillos if you can’t find fresh ones. Just drain before use. You can use another kind of chile powder if you can’t find hatch chile powder. Keep in mind you will need a lot less, since hatch chiles are quite mild and some chile powders are very hot. Sub regular oregano if you can’t find the Mexican kind, or swap the cotija cheese for queso blanco or feta.
Green Chile And Extra Cheese Chilequiles
Ingredients
- 1 pound cored roughly chopped tomatillos
- 4 chopped green onions
- 4 chopped garlic cloves
- 1¼ cups chopped yellow onions
- ¼ cup New Mexico green hatch chile powder
- 1 teaspoon salt
- 1½ teaspoons black pepper
- ½ ounce olive oil
- 2 teaspoons Mexican oregano
- ¼ cups chopped cilantro
- 2 cups oil for frying
- 4 large eggs
- 20 corn tortillas
- ¼ cup crumbled cotija cheese
- 20 corn tortillas
- ¼ cup Mexican crema
- Shaved radish and/or cilantro for garnish (optional)
Instructions
- Preheat the broiler to high and use aluminum foil to line a sheet pan.
- Arrange the vegetables over the sheet pan and broil until blackened in places and tender.
- Put the vegetables in a blender and puree with the oregano, cilantro and chile powder, adding some water if needed.
- Drizzle the oil into the puree mixture and mix a little more.
- Heat 2 cups of oil in a skillet (cast iron if you have it).
- Stack the tortillas and then cut into squares.
- Fry the tortilla pieces in the oil until browned, then drain on paper towels.
- Discard most of the used oil from the pan, leaving about a tablespoon of oil in there.
- Put the green chile mixture in there and cook for a few minutes.
- Put the tortilla chips back in there and toss to coat.
- Fry the eggs in another pan and serve with the chilaquiles.
- Garnish with Mexican crema and cheese, and add radish and cilantro too if liked.
- Serve immediately.
