Chilaquiles verdes: the classic recipe in 20 minutes
Crispy on the edges, bathed in tomatillo salsa in the middle. Here's how real chilaquiles verdes come together, step by step.
The short version
- Chilaquiles verdes are built on a tomatillo, serrano chile and cilantro salsa —no flour or thickeners involved.
- The trick to keeping them from getting soggy: the hot salsa goes over the chips right before eating, never before.
- A plate with cream, cheese and a fried egg runs about 450-480 kcal —close to chilaquiles rojos.
Ingredients (serves 4)
- 12 tortilla chips, or corn tortillas cut into triangles and fried
- 500 g (1 lb) tomatillos, husked
- 2-3 serrano peppers, to taste
- ¼ white onion, plus more for serving
- 1 garlic clove
- A handful of fresh cilantro
- Salt to taste
- Oil for frying
- To serve: crema, crumbled queso fresco, and a fried egg or shredded chicken (optional)
Method
- Boil the tomatillos, chiles, onion and garlic in water for 8-10 minutes, until the tomatillos turn olive-green.
- Blend everything with the cilantro and a splash of the cooking water until smooth. Adjust salt.
- Heat a little oil in a large skillet and fry the salsa for 5 minutes, until it thickens slightly and loses its raw taste.
- Add the chips and toss quickly —no more than a minute— so they soak up the sauce without losing their crunch.
- Serve immediately with crema, queso fresco, sliced onion and whatever topping you like.
The trick to keeping them from getting soggy
The most common mistake is letting the chips sit in the salsa. Real chilaquiles are served the moment they're made: the salsa goes in hot, the chips get tossed for only a few seconds, and the plate reaches the table still crunchy underneath. If you're making several plates, keep the salsa separate and toss it plate by plate.
How many calories are in a plate
A plate of chilaquiles verdes with crema, cheese and an egg runs about 450-480 kcal —close to the chilaquiles rojos we compared in our craving guide. Portion size and toppings move that number; if you want to know exactly what's on your plate, snap a photo with CalorIA Scan. You can also check the reference number in our calorie catalog.
Stop guessing your calories
CalorIA Scan reads your plate from a photo and gives you calories and macros tuned for real Mexican and Latino food — where generic apps get it wrong.
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This article is informational and not medical advice. Consult a doctor or registered dietitian before changing your diet, especially with a pre-existing condition.
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