Green Chile And Extra Cheese Chilequiles

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Course: Breakfast, Brunch

• Cuisine: Mexican

• Servings: 4 people

• Calories: Approximately 520

Cooking Intensities

• Skill Level: Beginner-Friendly

• Cooking Process: Sautéing, Simmering

• Active Time: Medium (you’ll be actively cooking for most of the 15-minute cook time)

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Ingredients

For the Sauce & Base:

• 2 cups store-bought or homemade salsa verde

• 1/2 cup low-sodium chicken or vegetable broth

• 2 tablespoons neutral oil (like canola or avocado)

• 1/4 cup finely chopped white onion

• 1 (4 oz) can diced mild green chiles, drained

• 1 large clove garlic, minced

For the Chilaquiles:

• 6 cups thick, restaurant-style tortilla chips

• 1 1/2 cups shredded Oaxaca or Mozzarella cheese, divided

• 1 cup shredded sharp white cheddar or Monterey Jack cheese, divided

For Topping (All Optional, All Recommended):

• 2 fried or sunny-side-up eggs

• 1/2 cup crumbled queso fresco or cotija cheese

• 1/4 cup thinly sliced radishes

• 1/4 cup chopped fresh cilantro

• 1 avocado, sliced or diced

• 2 tablespoons Mexican crema or sour cream, thinned with a splash of milk

• Sliced jalapeños (pickled or fresh)

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Instructions

Step 1: Prepare and Simmer the Sauce

In a large, deep skillet or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the salsa verde, chicken broth, and the diced green chiles. Stir to combine and bring the sauce to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.

Step 2: Incorporate the Chips and Cheese

Reduce the heat to low. Add the tortilla chips to the simmering sauce. Using a gentle folding motion with a spatula, coat every chip evenly with the green sauce. Work quickly but carefully to avoid breaking the chips into mush. The goal is to coat them while they still retain a bit of texture.

Once the chips are coated, sprinkle over 1 cup of the Oaxaca/Mozzarella and 1/2 cup of the cheddar/Monterey Jack cheese. Gently fold the cheese into the chip and sauce mixture until it just starts to melt and become stringy.

Step 3: The Final Cheese Layer

Smooth the surface of the chilaquiles in the skillet. Evenly sprinkle the remaining 1/2 cup of Oaxaca/Mozzarella and 1/2 cup of cheddar/Monterey Jack cheese over the top. Cover the skillet with a lid and let it cook over low heat for 2-3 minutes. This final step melts the top layer of cheese into a glorious, gooey blanket and gently steams the chips underneath to the perfect tender-yet-textured consistency.

Step 4: Serve Immediately

Chilaquiles wait for no one! They are best enjoyed straight from the pan. Divide the chilaquiles among four plates. Top each serving with a fried egg, a sprinkle of queso fresco, sliced radishes, fresh cilantro, avocado, a drizzle of crema, and any other toppings you desire.

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Chef’s Notes & Tips

• Chip Choice is Key: Avoid thin, salty chips as they will turn to mush instantly. Sturdy, lightly salted restaurant-style chips hold up best and provide the ideal texture.

• Salsa Variations: Feel free to use homemade roasted tomatillo salsa for an even deeper flavor. You can also use red salsa (salsa roja) for a different, equally delicious version.

• Protein Boost: Add shredded rotisserie chicken or black beans to the sauce along with the chips for a more hearty, protein-packed meal.

• The Perfect Egg: A runny-yolked fried egg is traditional for a reason—the rich yolk acts as a secondary sauce for the dish.

• Make it Spicier: For more heat, add a finely chopped serrano pepper to the sauce with the onions, or use a hot salsa verde.

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Nutrition Information

Please note that this is an estimate and can vary based on specific ingredients and brands used, especially salsa and cheese.

Serving Size: 1/4 of the recipe (without optional toppings)
Calories: 520
Total Fat: 32g

• Saturated Fat: 12g

• Trans Fat: 0g
  Cholesterol: 55mg
  Sodium: 980mg
  Total Carbohydrates: 38g

• Dietary Fiber: 4g

• Total Sugars: 6g
  Protein: 22g

Vitamin D: 0mcg | Calcium: 520mg | Iron: 2mg | Potassium: 380mg

To reduce sodium, use low-sodium chips and broth, and be mindful of the salt content in your salsa.