Spice up your brunch routine with the delightful flavors of Salsa Verde Chilaquiles. Enjoy the crunch of chips coated in tangy green salsa, paired with perfectly fried eggs and fresh toppings — pure comfort food that’s simple to make and even easier to enjoy!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces tomatillos
- 1 poblano pepper
- 1 jalapeño pepper
- 1 serrano pepper
- 1/2 white onion
- 3 cloves garlic
- 1 cup chicken or vegetable broth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 bunch fresh cilantro (about 1 cup with stems)
- 24 ounces tortilla chips (4 to 6 ounces per serving)
- Fried or poached eggs
- Fresh cilantro leaves
- Sliced white onion
- Crumbled Cotija
- Crema
Instructions
- Prepare the salsa: Heat a cast-iron skillet on medium to high heat. Place the tomatillos, poblano, jalapeño, serrano, white onion and garlic in the hot skillet until charred, 1 to 2 minutes per side. (This adds a smoky flavor to the salsa.) Allow the charred vegetables to cool, then add them to a blender with the broth, salt and cilantro. Blend until the salsa is smooth.
- Cook the salsa: In a saucepan, heat the blended salsa verde over medium until it simmers. Let it simmer for about 5 minutes. Adjust the salt if needed.
- Assemble: Pour the warm salsa verde over a plate of tortilla chips, making sure they are evenly coated. Top with fried or poached eggs and additional toppings such as cilantro, onion, cheese and crema.