Chilaquiles and Huevos with Salsa Verde

June 1, 2014

 

Corn tortillas fried with eggs and green salsa is my favorite Mexican breakfast to make! So quick and easy yet flavor packed. I hope you will try this impressive Mexican dish this weekend! Chilaquiles Y Huevos Con Salsa Verde!

 

If you asked my family what Mexican brunch dish I make the most they would answer, “Chilaquiles!” I make it more than Huevos Rancheros. When I dine a Mexican restaurant for breakfast I always order Chilaquiles to judge how they compare to mine! I’ve made Chilaquiles for longer than I remember!

 

Chilaquiles is a traditional Mexican dish. Cooking methods change dependent on the chef but generally corn tortillas are quartered and fried. A green, red salsa, or mole is poured over the chips and simmered. Eggs or pulled chicken are sometimes added. The dish is topped with cheese and sometimes Mexicana crema. As with many Mexican dishes, Chilaquiles vary dependent on the region. Here in Newhall, CA (lol) we make Chilaquiles Merry Style!

 

Chilaquiles have cousins! In Texas, a similar dish is named MIGAS and in Guadalajara, you will find CAZUELAS.

 

 

Chilaquiles and Huevos with Salsa Verde

 

- INGREDIENTS -

 

2 Anaheim green peppers

 

1 large jalapeño

 

1 large poblano pepper

 

8 medium tomatillos, husks removed

 

1 cup loosely packed cilantro leaves, additional for garnish

 

3 green onions, chop in 2-inch pieces

 

3 garlic cloves

 

2 teaspoons sea salt, divided

 

1/4 cup canola oil

 

6 corn tortillas

 

8 eggs

 

1/4 cup cream or milk

 

1 cup Mexican blend cheese

 

1 cup crumbled queso fresco

 

 

 

- INSTRUCTIONS -

 

Adjust oven rack to top rack. Heat broiler on high.

 

Blackened all sides of peppers over a gas burner or under a broiler. Place in plastic bag and steam at least 5 minutes. Scrape charred skin off peppers, remove seeds and membranes. Place Anaheim peppers and jalapeño peppers in blender or food processor. Chop poblano pepper and set aside.

 

 Add to the peppers in the blender, cilantro, green onions, garlic, and 1 teaspoon sea salt. Blend until pureed.

 

Stack tortillas and cut in quarters. Heat canola oil in pan over medium heat. Add 1/2 of the tortillas and fry for about 4 minutes, turning frequently, until brown on both sides. Remove chips with slotted spoon to paper towels.

 

Whisk eggs, cream, and 1 teaspoon salt until light yellow. Pour oil from tortilla skillet. Heat skillet over medium heat and add eggs, stir frequently, breaking up any large curds. Right as eggs are beginning to set, add chips, poblano, and 1 cup salsa verde. Stir and break up big clumps. Sprinkle with Mexican Cheese and place under broiler for 3 minutes or unitl cheese has melted.

 

To serve, divide on 4 warm plates. Spoon additional salsa verde around the outer edges of the Chilaquiles. Top with cilantro leaves and quesco fresca. Serve immediately.

 

Serves 4

 

MERRY MEXICAN COOKING!

 

PHOTO GALLERY

 

Gather a few ingredients and within minutes you will have Chilaquiles!

 

Cook peppers over gas burner or under broiler until BLACK!

 

Everything is ready, let’s cook Chilaquiles!

 

Chilaquiles are LOVED make plenty!

 

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