Green Chile And Extra Cheese Chilequiles
Chilaquiles are a rich-flavored and delicious Mexican breakfast or brunch dish. They’re easy to make and sure to be something you’ll want to enjoy again and again.
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.
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