- Breakfast
- Main
- Eggs
- Mexican
- Stovetop
- Oven
- Blender
Ingredients
For the salsa verde
- 1 1/2 lb
tomatillos, husked and rinsed
- 1
white onion, peeled and quartered
- 2
jalapeños, stemmed and halved, seeds removed for less heat
- 3 cloves
garlic, peeled
- 2 tbsp
vegetable oil
- 1 cup
cilantro leaves and tender stems, lightly packed
- 1 cup
chicken or vegetable broth
- 1 tsp
salt, plus more to taste
- 1 tsp
sugar (optional)
To assemble
- 10 oz
sturdy tortilla chips
- 1 tbsp
butter or vegetable oil
- 4
eggs
- 1/2 cup
Mexican crema
- 3/4 cup
queso fresco, crumbled
- 1/2
small red onion, thinly sliced
- 1/4 cup
cilantro leaves, roughly chopped
- 1
lime, cut into wedges
Contains milk (queso fresco) and eggs (eggs).
Not checked: cilantro leaves and tender stems, chicken or vegetable broth, sturdy tortilla chips, butter or vegetable oil, Mexican crema.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the broiler with a rack about 6 inches below it. Spread the tomatillos, quartered white onion, jalapeños and garlic on a foil-lined sheet pan.
5 min
- 1 1/2 lb tomatillos
- 1 white onion
- 2 jalapeños
- 3 cloves garlic
- Step 2
Broil until the vegetables are blistered and blackened in spots, about 7 minutes, then turn the tomatillos and broil 3 to 5 minutes more, until soft and juicy. Let cool a few minutes.
12 min, hands-off
- Step 3
Scrape everything, including the juices from the pan, into a blender. Add the cilantro, broth, salt and sugar and blend until fairly smooth.
2 min
- 1 cup cilantro leaves and tender stems
- 1 cup chicken or vegetable broth
- 1 tsp salt
- 1 tsp sugar
- Step 4
Heat the vegetable oil in a large deep skillet over medium-high heat. Pour in the blended salsa (it will sputter) and simmer, stirring now and then, until slightly thickened and darker green, about 8 minutes. Taste and add more salt if it needs it, then keep warm over low heat.
8 min
- 2 tbsp vegetable oil
- Step 5
Meanwhile, melt the butter in a nonstick skillet over medium heat. Crack in the eggs and fry until the whites are set and the edges crisp but the yolks still runny, 3 to 4 minutes. Season with a pinch of salt and slide onto a plate.
4 min
- 1 tbsp butter or vegetable oil
- 4 eggs
- Step 6
Turn the heat under the salsa to medium. Add the tortilla chips and fold gently with a spatula for 1 to 2 minutes, just until every chip is coated and barely softened at the edges. Don't let them sit longer or they will go soggy.
2 min
- 10 oz sturdy tortilla chips
- Step 7
Divide the chilaquiles among four plates or serve straight from the skillet. Top with the fried eggs, drizzle with crema, and scatter over the queso fresco, red onion and cilantro. Serve right away with lime wedges.
3 min
- 1/2 cup Mexican crema
- 3/4 cup queso fresco
- 1/2 small red onion
- 1/4 cup cilantro leaves
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026