Chilaquiles Verdes

Crisp tortilla chips simmered briefly in tangy green salsa, topped with crema, cheese and a fried egg.

TIME BREAKDOWN
Prep: 15 min
Cook: 20 min
Total: 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 12 corn tortillas, cut into eighths
  • Vegetable oil, for frying
  • 2 x 400g tins tomatillos, drained
  • 2 jalapeños, roughly chopped
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled
  • Small bunch fresh coriander
  • 200ml vegetable stock
  • 1/2 tsp fine salt
  • 100ml soured cream
  • 100g queso fresco or mild feta, crumbled
  • 1/2 small white onion, thinly sliced
  • 4 eggs
  • 1 tbsp butter

Method

  1. Heat 2cm of oil in a frying pan and fry the tortilla pieces in batches for 2 to 3 minutes until crisp and golden. Drain on kitchen paper and sprinkle with a little salt.

  2. Blend the tomatillos, jalapeños, onion, garlic, coriander and stock until smooth.

  3. Pour the sauce into a large frying pan and simmer for 8 minutes until slightly thickened. Season with the salt.

  4. Add the tortilla chips and stir for 1 minute until just coated, keeping some crunch.

  5. Melt the butter in a separate pan and fry the eggs to your liking.

  6. Divide the chilaquiles between plates and top with soured cream, cheese, onion and a fried egg. Serve immediately.