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Mexican · Breakfast

Chilaquiles Verdes

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 recipe makes meat-free chilaquiles.
The photograph includes shredded chicken; this recipe makes meat-free chilaquiles. Representative photograph of Chilaquiles Verdes. Garnishes and presentation may differ. 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

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 recipe, 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.
  • Judge Chilaquiles Verdes by the texture and doneness signs in its steps. Your pan and heat affect how long Chilaquiles Verdes takes to cook.

Substitutions

  • Use red tomato salsa for chilaquiles rojos.

Storage

  • Get perishable Chilaquiles Verdes into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chilaquiles Verdes within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chilaquiles Verdes to 74°C / 165°F, stirring or turning it for even heating. When Chilaquiles Verdes is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Chilaquiles Verdes one day ahead. For Chilaquiles Verdes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chilaquiles Verdes on the day of serving.

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. For Chilaquiles Verdes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chilaquiles Verdes on the day of serving.

Food safety references

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

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