Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb tomatillos, husked and rinsed
- 1/2 medium white onion (plus 1/4 cup thin slices for serving)
- 1 jalapeño
- 2 garlic cloves, peeled
- 1/2 cup packed cilantro (plus 1/4 cup leaves for serving)
- 1 cup low-sodium chicken or vegetable broth
- 1 tbsp fresh lime juice
- 1 tsp kosher salt
- 10 oz thick-cut tortilla chips
- 4 large eggs
- 2 tbsp unsalted butter (or 2 tbsp neutral oil) for frying eggs
- 3/4 cup crumbled queso fresco
- 1/3 cup Mexican crema (or sour cream thinned with 1 tbsp milk)
Do This
- 1. Roast tomatillos, onion, jalapeño, and garlic at 450°F (232°C) for 15 minutes.
- 2. Blend roasted veggies with cilantro, broth, lime juice, and salt until smooth.
- 3. Simmer salsa 5 minutes to deepen flavor; adjust salt or broth for consistency.
- 4. Toss tortilla chips with hot salsa (start with about 2 1/2 cups) for 30–60 seconds until saucy.
- 5. Fry 4 eggs in butter, 2–3 minutes for runny yolks (or to your preference).
- 6. Plate chilaquiles; top with eggs, queso fresco, crema, cilantro, and sliced onion.
Why You’ll Love This Recipe
- Bright and bold: Roasted tomatillos make a tangy green salsa with real depth.
- Comfort food texture: Chips turn saucy while keeping a little bite (no sad sogginess).
- Breakfast-ready: Crispy-edged fried eggs and cool crema make it feel extra special.
- Flexible: Make the salsa ahead, dial the heat up or down, and use your favorite toppings.
Grocery List
- Produce: tomatillos (1 1/2 lb), white onion (1), jalapeño (1), garlic (2 cloves), cilantro (1 bunch), lime (1)
- Dairy: queso fresco (about 3/4 cup crumbled), Mexican crema (1/3 cup) or sour cream + milk, unsalted butter (2 tbsp), eggs (4)
- Pantry: thick-cut tortilla chips (10 oz), low-sodium chicken or vegetable broth (1 cup), kosher salt
Full Ingredients
Roasted Tomatillo Salsa Verde
- 1 1/2 lb tomatillos (about 10–12 medium), husked and rinsed
- 1/2 medium white onion, cut into thick wedges
- 1 jalapeño (leave whole for milder; halve for more heat)
- 2 garlic cloves, peeled
- 1/2 cup packed cilantro (stems and leaves are fine)
- 1 cup low-sodium chicken broth (or vegetable broth)
- 1 tbsp fresh lime juice
- 1 tsp kosher salt, plus more to taste
Chilaquiles
- 10 oz thick-cut tortilla chips (sturdy chips work best)
Fried Eggs
- 4 large eggs
- 2 tbsp unsalted butter (or 2 tbsp neutral oil)
- 1/4 tsp kosher salt (to season eggs)
- 1/8 tsp black pepper (optional)
Toppings
- 3/4 cup crumbled queso fresco
- 1/3 cup Mexican crema (or 1/3 cup sour cream thinned with 1 tbsp milk)
- 1/4 cup cilantro leaves
- 1/4 cup thinly sliced white onion (from the remaining onion)
Step-by-Step Instructions
Step 1: Heat the oven and prep the salsa vegetables
Position a rack in the upper third of the oven and preheat to 450°F (232°C). Line a rimmed baking sheet with foil (optional, for easy cleanup).
On the sheet pan, add the tomatillos, onion wedges, jalapeño, and garlic cloves in a single layer.
Step 2: Roast until blistered and juicy
Roast at 450°F (232°C) for 15 minutes, until the tomatillos are soft and releasing juices and the onion has browned edges. If you want a little more char, roast for 2–3 minutes longer, watching closely.
Carefully tip any juices from the pan into the blender later; they’re full of flavor.
Step 3: Blend the salsa verde
Add the roasted tomatillos, onion, jalapeño, and garlic to a blender. Add 1/2 cup packed cilantro, 1 cup broth, 1 tbsp lime juice, and 1 tsp kosher salt.
Blend until smooth. If you prefer a slightly chunkier salsa, pulse for 5–10 seconds instead of fully puréeing.
Step 4: Simmer the salsa to round out the flavor
Pour the blended salsa into a large skillet (at least 12 inches) or wide sauté pan. Bring to a simmer over medium heat, then simmer for 5 minutes, stirring occasionally.
Taste and adjust. If it needs more pop, add a pinch more salt. If it’s thicker than you like for chilaquiles, stir in a splash of broth (1–2 tbsp at a time) until it’s nicely pourable and coats a spoon.
Step 5: Toss the chips until just saucy
Reduce heat under the salsa to medium-low. Add the tortilla chips and gently toss with a spatula to coat.
Cook for 30–60 seconds, just until the chips are glossy and saucy but still have some structure. For less-saucy chilaquiles, toss quickly and move on; for softer chilaquiles, toss closer to 90 seconds.
Turn off the heat and keep the chilaquiles warm while you fry the eggs.
Step 6: Fry the eggs
In a nonstick or well-seasoned skillet, melt 2 tbsp butter over medium heat until foamy. Crack in the eggs.
For classic fried eggs with runny yolks, cook 2–3 minutes until the whites are set and the edges are crisp. Season with 1/4 tsp kosher salt (total) and a little black pepper if you like.
If you prefer over-easy, flip and cook 15–20 seconds more. For firmer yolks, cook another 1–2 minutes.
Step 7: Assemble and finish with crema, queso, and crunch
Divide the chilaquiles among 4 plates (or pile everything onto one serving platter for a family-style breakfast).
Top each portion with a fried egg. Sprinkle with queso fresco, drizzle with crema, and finish with cilantro leaves and thinly sliced onion.
Serve immediately while the chips are at their best: saucy, warm, and still a little crisp at the edges.
Pro Tips
- Use sturdy chips: Thick-cut tortilla chips hold up longer once they hit the hot salsa.
- Control the texture: Toss chips for 30 seconds for more crunch, 60–90 seconds for softer, more comforting chilaquiles.
- Heat level is easy to adjust: For mild salsa, keep the jalapeño whole and remove seeds after roasting. For hotter, roast a second jalapeño or blend in a serrano.
- Don’t skip simmering: That 5-minute simmer takes the “raw blended” edge off and helps the salsa cling to the chips.
- Crema shortcut: No Mexican crema? Mix 1/3 cup sour cream with 1 tbsp milk and a pinch of salt until drizzle-friendly.
Variations
- Add protein: Top with 1 cup shredded cooked chicken (or leftover carnitas) warmed in the salsa before adding chips.
- Baked eggs option: Instead of frying eggs, crack eggs into small wells in the saucy chips, cover, and cook on low for 4–6 minutes until whites set.
- Extra-bright toppings: Add diced avocado, sliced radishes, or a second squeeze of lime right before serving.
Storage & Make-Ahead
Chilaquiles are best eaten immediately (the chips keep softening as they sit). If you want to prep ahead, make the salsa up to 4 days in advance and refrigerate it in an airtight container. Rewarm the salsa in a skillet over medium heat until bubbling, then toss with chips right before serving. Fried eggs are best cooked fresh, but you can prep toppings (crumble queso, slice onion, wash cilantro) up to 24 hours ahead.
Nutrition (per serving)
Approximate, based on 4 servings: 520 calories, 20 g protein, 34 g fat, 40 g carbohydrates, 4 g fiber, 980 mg sodium.
