Chilaquiles verdes recipe with fresh salsa and crispy tortilla chips

Name: Chilaquiles Verdes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: – 18 corn tortillas (about 13 cm in diameter); – 1 kg green tomatoes, peeled and washed; – 1/2 large white onion; – 1 or 2 serrano or jalapeño chilies; – 1 garlic clove; – 2 or 3 sprigs of cilantro; – 2 cups chicken or vegetable broth; – 3 tablespoons vegetable oil, plus extra for coating tortillas; – 1/2 cup thinly sliced onion for garnish; – 1/4 cup chopped cilantro for garnish; – 1/2 cup grated queso fresco or cotija cheese for garnish; – 1/4 cup Mexican crema for garnish

By:

Ruby Bennett

Published:

January 15, 2026

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Why You’ll Love This Chilaquiles Verdes

Chilaquiles Verdes is a go-to dish for many home cooks because it’s packed with appeal that fits right into everyday life. This recipe stands out for its ease of preparation, letting you whip up a tasty meal in minutes without overwhelming the kitchen. Imagine starting your day with something fresh and satisfying that doesn’t require fancy skills or rare ingredients.

One of the big draws is the health benefits, as Chilaquiles Verdes features fresh items like green tomatoes and cilantro, which are loaded with vitamins and antioxidants. These elements not only make the dish feel good but also support digestion and overall wellness, aligning perfectly with diets for busy parents or diet-conscious individuals. Plus, the versatility means you can tweak it for different needs, making it a favorite among students, food enthusiasts, and even seniors looking for light yet flavorful options.

What really makes Chilaquiles Verdes special is its distinctive flavor, blending tangy green salsa with crispy tortilla chips for a comforting bite. Whether you’re a working professional grabbing a quick lunch or newlyweds experimenting in the kitchen, this dish brings joy and excitement to the table. Total preparation time is approximately 50 minutes, so it’s ideal for those spontaneous moments around the table.

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Essential Ingredients for Chilaquiles Verdes

To make a perfect batch of Chilaquiles Verdes, gather all ingredients from our chilaquiles recipes guide and follow the precise measurements for the best results. This section outlines everything you need, ensuring your dish turns out delicious and balanced. Let’s break it down into a clear, structured list for easy shopping and cooking.

18 corn tortillas (about 13 cm in diameter)
1 kg green tomatoes, peeled and washed
1/2 large white onion
1 or 2 serrano or jalapeño chilies
1 garlic clove
2 or 3 sprigs of cilantro
2 cups chicken or vegetable broth
3 tablespoons vegetable oil, plus extra for coating tortillas
1/2 cup thinly sliced onion (for garnish)
1/4 cup chopped cilantro (for garnish)
1/2 cup grated queso fresco or cotija cheese (for garnish)
1/4 cup Mexican crema (for garnish)

These ingredients create a foundation that’s simple yet full of flavor, drawing from fresh, everyday items. For special dietary options, remember you can swap chicken broth for vegetable broth to keep it vegan, or use gluten-free tortillas if needed.

How to Prepare the Perfect Chilaquiles Verdes: Step-by-Step Guide

Getting started with Chilaquiles Verdes begins with gathering your ingredients and following easy steps for a tasty outcome. First, prepare the tortillas by cutting them into 5 cm pieces, lightly coating with oil, and sprinkling with salt. Arrange on a baking sheet and toast in a 150°C oven for 15 to 20 minutes until browned, then let cool; alternatively, fry the tortilla pieces in oil until crisp.

Next, for the sauce, preheat the oven to 175°C and lightly coat green tomatoes, onion, garlic, and serrano chilies with about 1 tablespoon of oil, sprinkle with salt, and spread on a baking sheet. Roast until the tomatoes soften and the ingredients develop slight charring. Roasting adds depth of flavor, as mentioned in our tips, so don’t skip this step for the best taste.

Then, blend the roasted vegetables with cilantro and broth until smooth, heat an additional tablespoon of oil in a pan over medium heat, add the blended sauce, cook for about 10 minutes, and season to taste. When the sauce is hot, gently add the toasted tortilla chips and stir to coat them fully. Finally, serve immediately on a platter garnished with sliced onion, grated cheese, crema, and chopped cilantro, making it a quick meal ready in around 50 minutes.

For a healthier twist, consider baking the chips as we discussed. Check our healthy cooking tips section for more ways to lighten up your recipes while keeping the fun.

Step-by-Step Breakdown

Step	Description	Time Estimate
1	Prepare and toast or fry tortillas	15-20 minutes
2	Roast vegetables for sauce	15-20 minutes
3	Blend and cook sauce	10 minutes
4	Combine sauce with chips and garnish	5 minutes

Dietary Substitutions to Customize Your Chilaquiles Verdes

Making Chilaquiles Verdes your own is simple with a few swaps. Start with protein and main component alternatives, like swapping shredded chicken with sautéed mushrooms, tofu, or tempeh to fit vegan diets. You can also use baked or air-fried tortilla chips instead of fried ones for a lower fat option, or substitute queso fresco with vegan cheese or omit it entirely for a dairy-free meal.

When it comes to vegetable, sauce, and seasoning modifications, try adding roasted poblano peppers or zucchini in place of chicken for extra veggies. Adjust the heat of the green salsa by using milder or hotter green chilies based on your taste, and use fresh lime juice and chopped herbs like oregano or epazote to deepen flavors. This flexibility helps tailor Chilaquiles Verdes to various tastes and seasonal finds, making it great for busy parents or travelers.

As Ruby Bennett shares on her blog, simple changes can turn a basic recipe into something special. For more ideas, remember that our dietary options page offers plenty of inspiration.

Mastering Chilaquiles Verdes: Advanced Tips and Variations

Taking your Chilaquiles Verdes to the next level involves some pro cooking techniques, like toasting dried green chilies before blending for a smoky depth in the salsa verde. Frying tortilla chips fresh also creates a superior texture compared to store-bought ones, ensuring that crunchy bite everyone loves. Plus, roasting the sauce ingredients adds depth of flavor, so always adjust seasoning after cooking to bring out the best.

For flavor variations, try adding crema, sour cream, or a dollop of refried beans to vary richness, and incorporate spices like cumin or smoked paprika for new taste dimensions. Presentation tips include garnishing with thinly sliced radishes or fresh herbs to make the dish pop, while make-ahead options let you prepare salsa verde in advance and store it refrigerated. Assemble everything just before serving to keep the tortilla texture crisp, as serving promptly is key.

This dish is all about joy in the kitchen, as Ruby Bennett says, inspiring you to experiment and create memorable meals with loved ones.

How to Store Chilaquiles Verdes: Best Practices

Keeping your Chilaquiles Verdes fresh starts with proper storage. For refrigeration, put leftovers in an airtight container in the fridge for up to 2 days to hold onto that great taste. Freezing works best if you keep the green salsa separate from the tortilla chips to avoid sogginess, so freeze salsa in small portions for up to 3 months.

When reheating, warm it gently on the stovetop over low heat and add a splash of water or broth to loosen the sauce, helping maintain the texture and flavor. For meal prep, assemble components separately and combine right before eating to enjoy crisp chips and vibrant salsa. Optionally add shredded chicken or egg for extra protein when you reheat, keeping it simple for working professionals.

FAQs: Frequently Asked Questions About Chilaquiles Verdes

What are Chilaquiles Verdes and how are they traditionally made?

Chilaquiles Verdes are a classic Mexican breakfast dish made by lightly frying tortilla chips and simmering them in a green salsa, usually made from tomatillos, jalapeños, cilantro, and onion. The tortillas soften while soaking up the sauce, creating a flavorful and comforting meal. Traditionally, they are topped with crema (Mexican sour cream), crumbled queso fresco, sliced onions, and fresh cilantro. Fried or scrambled eggs and refried beans often accompany the dish for a complete breakfast.

How can I make green salsa for Chilaquiles Verdes at home?

To make green salsa for Chilaquiles Verdes, roast or boil 8-10 tomatillos, 1-2 jalapeños, a small onion, and 2 cloves of garlic. Blend these ingredients with a handful of fresh cilantro, salt, and a squeeze of lime juice until smooth. Adjust the spiciness by removing seeds from jalapeños if desired. Simmer the salsa in a pan for 10 minutes to deepen the flavor before pouring it over the fried tortilla chips.

What type of tortillas should I use for Chilaquiles Verdes?

Corn tortillas are the traditional choice for Chilaquiles Verdes because of their texture and flavor. Use fresh or slightly stale tortillas cut into quarters or strips. Fry them in oil until just crispy, but not too hard, as they will soften once simmered in the green salsa. Using stale tortillas is a great way to avoid waste and achieve the perfect texture.

Can I make Chilaquiles Verdes vegetarian or vegan?

Yes, Chilaquiles Verdes can easily be made vegetarian or vegan. For vegetarians, keep the traditional toppings like queso fresco and crema or substitute with plant-based cheese and sour cream alternatives for a vegan version. Use vegetable oil for frying and rely on homemade green salsa without any animal products. Adding beans or avocado slices can provide extra protein and creaminess while keeping it plant-based.

How can I store and reheat leftover Chilaquiles Verdes?

To store leftovers, keep Chilaquiles Verdes in an airtight container in the refrigerator for up to 2 days. The chips may absorb more sauce and become softer over time. For reheating, warm them gently in a skillet over low heat with a splash of water or extra salsa to revive the texture without making them soggy. Avoid microwaving directly, as this can make the dish mushy.