🇲🇽 A Brunch Classic, Reinvented
Chilaquiles are more than just a dish—they’re a rite of passage in many Mexican households. Made with day-old tortillas, vibrant chile sauce, and a medley of toppings, they’ve long been a go-to for lazy weekend breakfasts, comforting brunches, or even late-night meals after a big celebration.
This version is amped up with roasted tomatillos, authentic Hatch chile powder, and extra cheese for rich, indulgent bites. Whether topped with eggs, crema, or crisp radishes, it hits all the right notes: tangy, spicy, crunchy, and creamy.
❤️ Why You’ll Love This Recipe
- 🔥 Roasted Hatch chile flavor—smoky and savory
- 🧀 Melted cheese throughout for rich, gooey texture
- 🍳 Egg-topped perfection—fried or poached
- 🌱 Fresh toppings add brightness and balance
- 🍽️ Perfect for breakfast, lunch, dinner—or all three!
🛒 Ingredients (Serves 4)
🌶️ Green Chile Sauce Base
- 1 lb tomatillos, cored and roughly chopped
- 1¼ cups white onion, chopped
- 4 garlic cloves
- 4 green onions, roots removed
- 2 tsp Mexican oregano
- 1¼ cups cilantro leaves, chopped
- ¼ cup Green New Mexico Hatch chile powder
- ½ fl oz extra virgin olive oil
- 1 tsp sea salt
- ½ tsp ground black pepper
🫓 Tortilla Chips & Frying
- 20 corn tortillas
- 2 cups neutral oil (vegetable, canola, or peanut)
🧑🍳 Assembly & Finishes
- 4 large eggs (fried or poached)
- ¼ cup crumbled cotija cheese (or queso fresco, Monterey Jack)
- ¼ cup Mexican crema
- Fresh cilantro leaves, for garnish
- Shaved radish slices, for garnish
🧰 Equipment You’ll Need
- Foil-lined sheet pan
- Blender or food processor
- Large skillet or cast-iron pan
- Tongs or slotted spoon
- Knife and cutting board
🔪 Step-by-Step Instructions
🥣 Step 1: Roast the Tomatillo Salsa Base
Preheat your broiler to high.
On a foil-lined sheet pan, arrange tomatillos, onion, garlic, and green onions.
Broil for 8–10 minutes, turning occasionally, until charred and softened.
🌀 Step 2: Blend the Sauce
Transfer roasted veggies to a blender.
Add oregano, cilantro, Hatch chile powder, salt, and pepper.
While blending, slowly drizzle in the olive oil until the sauce is smooth and emulsified.
Add a splash of water if it’s too thick. Set aside.
✅ Flavor tip: Roasting the tomatillos adds depth and removes tart bitterness.
🔥 Step 3: Prepare the Tortilla Chips
Stack the corn tortillas, slice them into strips, then cut into rectangles.
Heat oil in a skillet over medium-high.
Fry in batches (don’t crowd the pan) until golden and crispy, about 1–2 minutes each.
Drain on paper towels and sprinkle lightly with salt.
✅ Skip frying? You can bake them at 425°F for 10–15 minutes instead.
🍳 Step 4: Combine and Simmer
Wipe the skillet clean if needed.
Pour in the green chile sauce and bring to a gentle simmer.
Add your crispy tortilla chips and stir to coat evenly.
Simmer for just 2–3 minutes—you want them to absorb flavor but retain some crunch.
🍽️ Step 5: Add Egg and Cheese
Make 4 small wells in the skillet. Crack an egg into each.
Cover the skillet lightly and cook until egg whites are set but yolks are still soft (or cook to preference).
Remove from heat and sprinkle crumbled cheese across the top.
Dollop with Mexican crema for a velvety finish.
🌿 Step 6: Garnish and Serve
Top with fresh cilantro, radish slices, or even avocado slices.
Serve immediately while hot and saucy.
🍴 Serving Suggestions
- Pair with refried beans, Mexican rice, or pico de gallo
- Add avocado, pickled onions, or hot salsa
- Enjoy with lime wedges or jalapeño slices for extra heat
- A glass of agua fresca, horchata, or cold cerveza finishes it beautifully
❄️ Storage & Reheating
- Best served fresh—the chips will soften over time
- Store sauce separately up to 3 days in the fridge
- To reheat: Make fresh chips, warm the sauce, then assemble again
🌟 Tips for Perfect Chilaquiles
- Char your veggies well—it builds flavor depth
- Don’t over-simmer the chips—they should be soft yet structured
- Use good-quality chile powder—it makes all the difference
- Customize toppings: scrambled eggs, cheese blend, spicy salsa, crema, fresh herbs
❓ Common Questions
Can I make it vegetarian?
Yes! Omit eggs or substitute with tofu scramble—use veg stock if adding broth.
How spicy is it?
It depends on the chile powder. Use mild for gentle heat or hot Hatch powder for a fiery version.
Can I add meat?
Absolutely—add shredded chicken, chorizo, or even carnitas during the simmering step.
Can I prep ahead?
Yes. The sauce can be made ahead. Assemble fresh when ready to serve.
📝 Final Thoughts
Green Chile and Extra Cheese Chilaquiles take a beloved dish and turn it into a crave-worthy experience. From the smoky depth of Hatch chiles to the creamy eggs and crunchy tortillas, every bite brings together flavor and comfort.
Whether you're nursing a hangover, hosting brunch, or just in the mood for something bold and cheesy, these chilaquiles are a guaranteed crowd-pleaser. Get messy, get full, and enjoy this skillet full of tradition.
Chilaquiles
Ingredients
Method
- Preheat your broiler to high. On a foil-lined sheet pan, arrange tomatillos, onion, garlic, and green onions. Broil for 8–10 minutes, turning occasionally, until charred and softened.
- Transfer roasted veggies to a blender. Add oregano, cilantro, Hatch chile powder, salt, and pepper. While blending, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Add a splash of water if it’s too thick. Set aside.
- Stack the corn tortillas, slice them into strips, then cut into rectangles. Heat oil in a skillet over medium-high. Fry in batches (don’t crowd the pan) until golden and crispy, about 1–2 minutes each. Drain on paper towels and sprinkle lightly with salt.
- Wipe the skillet clean if needed. Pour in the green chile sauce and bring to a gentle simmer. Add your crispy tortilla chips and stir to coat evenly. Simmer for just 2–3 minutes—you want them to absorb flavor but retain some crunch.
- Make 4 small wells in the skillet. Crack an egg into each. Cover the skillet lightly and cook until egg whites are set but yolks are still soft or cooked to preference. Remove from heat and sprinkle crumbled cheese across the top. Dollop with Mexican crema for a velvety finish.
- Top with fresh cilantro, radish slices, or even avocado slices. Serve immediately while hot and saucy.
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