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Chilaquiles Verdes

Eunice Huerta
Chilaquiles is a traditional Mexican dish. Chilaquiles can be served with refried beans, eggs (scrambled or fried), meat, and guacamole as a side dish.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course breakfast, dinner
Cuisine Mexican

Ingredients
  

  • 3 tbsp Olive Oil
  • 1 large onion minced
  • 2 tbsp minced garlic
  • 4 jalapeños stemmed and seeded
  • 1 1/2 pounds tomatillos husked and quartered
  • 1/2 bunch cilantro coarsely chopped
  • 1 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1 1/2 tsp. cumin
  • 3 c. vegetable or chicken broth
  • 12 corn tortillas
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup Olive Oil for frying
  • Optional toppings: Guacamole Mexican Crema, thinly sliced red onions

Instructions
 

  • In a large saucepan or stockpot, heat olive oil over medium heat
  • Add onions and garlic, and saute until tender and fragrant.
  • While onions are sauteing, combine quartered tomatillos, jalapeno peppers, and cilantro in your blender.
  • Process until smooth; you may have to do it in batches and/or add some broth to make things blendable
  • Pour the tomatillo mixture over the onions and garlic and add broth, salt, pepper, and cumin
  • Simmer for 15 minutes to 1 hour, depending on the consistency you want.
  • Quarter or cut into wedges the corn tortillas and fry in olive oil in small bunches. Remove fried tortilla chips from the oil and place them on paper towels.
  • Place tortilla chips in a large casserole dish and pour Salsa verde sauce over the chips. Top with cheese and place in preheated oven at 350°F for 15 minutes.
  • Serve with rice and beans, or eggs on the side for breakfast.
Keyword chilaquiles recipe, verde chilaquiles recipe, chilaquiles verdes
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