Everyday Kitchen

Mexican · Breakfast

Chilaquiles Verdes

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Chilaquiles Verdes is a Mexican dish. Combine chips and salsa immediately before serving.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Mexican
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chilaquiles Verdes. The photograph includes shredded chicken; this draft makes meat-free chilaquiles.
The photograph includes shredded chicken; this draft makes meat-free chilaquiles. Representative photograph of Chilaquiles Verdes. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Salsa

Chips

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heavy frying pan; spatula; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Salsa · About 10 min

  1. Simmer tomatillos, onion, garlic and chili from 600 g tomatillos, husked, 100 g onion, 15 g garlic, 15 g jalapeno, 500 ml water, 20 g coriander, ½ tsp salt in its water 10 minutes; drain, reserving liquid. Blend with coriander, salt and 100 ml liquid.

Chips · About 15 min

  1. Toss 12 corn tortillas, cut into wedges, 40 ml neutral oil and bake at 200°C / 400°F for 12–15 minutes until crisp.

    Check: Look for this result: crisp.

Combine · About 7 min

  1. Simmer salsa in a wide pan, toss chips briefly and add 150 g queso fresco, 100 g sour cream, 50 g onion, sliced.

Tips

  • Combine chips and salsa immediately before serving.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use red tomato salsa for chilaquiles rojos.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Chilaquiles Verdes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Chilaquiles Verdes?

Combine chips and salsa immediately before serving.

What can I substitute in Chilaquiles Verdes?

Use red tomato salsa for chilaquiles rojos.

Can I prepare Chilaquiles Verdes ahead?

Prepare the measured ingredients for Chilaquiles Verdes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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