This delicious Mexican chilaquiles verdes recipe is made lighter with freshly baked tortilla chips! Add salsa verde, fried eggs (optional), and fresh garnishes for an epic breakfast, brunch or dinner. Recipe yields 4 servings.
*Store-bought tortilla chips alternative: Use 4 generous handfuls of chips instead of these baked chips. You might want to choose a no-salt or lightly salted variety to ensure that your dish isn’t too salty. The only store-bought chips I’ve enjoyed in chilaquiles is Late July’s chia quinoa variety.
**Homemade salsa verde note: My salsa verde recipe yields 2 1/2 cups salsa. To make it yield 3 cups as needed for this recipe, increase the tomatillos to 1 3/4 pounds.
***Store-bought salsa verde note: If your jarred salsa tastes dull, liven it up with a squeeze of lime juice and possibly some more chopped fresh cilantro.
Make it gluten free: Use certified gluten-free tortillas.
Make it dairy free: Omit the cheese.
Make it vegan:
Omit the eggs and cheese. To make the recipe more hearty, you could serve the chilaquiles on a spread of refried black beans or with black bean salad
on top or on the side.