Salsa Verde Chilaquiles

Salsa Verde Chilaquiles
Leah Maroney
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 2 servings
Nutrition Facts (per serving)
955 Calories
53g Fat
105g Carbs
23g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 955
% Daily Value*
Total Fat 53g 68%
Saturated Fat 7g 36%
Cholesterol 197mg 66%
Sodium 1912mg 83%
Total Carbohydrate 105g 38%
Dietary Fiber 18g 64%
Total Sugars 15g
Protein 23g
Vitamin C 33mg 165%
Calcium 316mg 24%
Iron 5mg 29%
Potassium 1231mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing beats a Mexican brunch on the weekends! The salty, crunchy, saucy, cheesiness of a giant plate of chilaquiles after a late night out! They are the perfect combination of textures, flavors, and grease to help you with that weekend hangover.

You can make this recipe as easy or as complicated as you like. In this recipe it calls for frying your own corn tortillas, and blending your own salsa verde! But, you do not have to make either of these things from scratch. There are many delicious salsa verdes out there that you can buy and just heat up before tossing with chips. You can choose to make this a super spicy breakfast or one that is more mild by buying different temperature store bought sauces. You can buy store bought chips instead of frying them yourself. The recipe definitely tastes the best with the homemade chips. Their texture stands up to the salsa really nicely and has a good balance between crunchy and a little chewy. No matter what way you go this breakfast is super satisfying and delicious!


  • 15 soft corn tortillas

  • 1 quart light oil, for deep-frying

  • 2 large eggs

  • 1/4 cup queso fresco, or cotija cheese

  • 1/2 medium white onion, thinly sliced

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Salsa Verde:

  • 1 pound tomatillos, husks removed and waxy coating washed

  • 1 medium white onion, halved

  • 1/4 cup chopped fresh cilantro

  • 3 green chiles, such as Serrano, stems trimmed

  • 2 cloves garlic

  • 1 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2.  Stack the tortillas on top of each other and cut into 4 equal pieces (think like pizzas slices)

  3. Heat the light oil such as canola or grape seed oil in a heavy bottomed dutch oven or pot to 375 F.  Use a candy thermometer to measure the temperature of the oil.  Just make sure that the bottom of the thermometer is not touching the bottom of the pan!

  4. Fry the tortilla chips in batches.  Be careful not to crowd the chips, make sure they are not sticking together by moving them around with a slotted metal spoon.  Flip after about 2 minutes.  Cook until golden brown on both sides. Drain and place on a paper towel lined plate. 

  5. Combine all of the salsa verde ingredients in a pot. Heat on the stove for 10 to 15 minutes. Let the ingredients cool slightly and then add them all to a blender. Blend until smooth. Place back in the pan and heat for another 10 minutes. 

  6. While the salsa verde is cooking, cook the fried eggs.  Place a few table spoons of the frying oil in a frying pan.  Heat on medium heat.  Crack the two eggs into the pan and baste the hot oil over the top of the eggs to cook the tops of the eggs. Once eggs are cooked, remove them from the heat. 

  7. Place about 1 to 2 cups of the salsa verde in a large bowl. Add the chips and toss until they are completely coated. Split them onto two plates and top each with an egg and the queso fresco and thinly sliced white onion. You can also add more fresh cilantro as a garnish. Enjoy!

    Raw Egg Warning

    Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.