top of page

Chilaquiles with Salsa Verde

Since moving to Wisconsin around a year ago from California I found out that Mexican food isn't as common here. My wife and I missed some of our favorite dishes, so we had to make them on our own. Chilaquiles is a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried, then topped with Salsa Verde and garnished with Cotija cheese and pickled red onion, and topped with fried eggs. It is a delicious breakfast dish that I would highly recommend you try, and as a bonus it is very easy to make. Let me show you how to make this delicious dish.


6 Tomatillos, peeled and washed

1 Small Yellow Onion, peeled and roughly chopped

4 Cloves of Garlic, peeled

1 or 2 Jalapenos

Handful of Cilantro

1 Tbsp of Chicken Bouillon

Corn Tortillas, I average 3 per person


Vegetable Oil

Red Onion, very thinly sliced and soaked in the juice of 2 limes

Cotija Cheese


Add the tomatillos, onion, garlic and jalapeno to a saucepan with some water, bring to a boil and let them simmer for 10 minutes.

Drain the tomatillo mixture, add to a food processor or blender, add the cilantro and chicken bouillon, pulse or blend until chunky smooth (don't puree it!!) set aside.

Add some vegetable oil to a large skillet, in batches, cook the tortillas until golden and crispy on both sides, drain on a paper towel lined plate (season each bath with a pinch of salt) and set aside.

Remove all the oil from the skillet, add the salsa, keep it on low heat while you fry some eggs in a separate skillet, once the eggs are about ready, add the chips to the salsa, cook for a couple minutes or until the tortillas have soaked up the sauce and softened a bit.

Serve the saucy tortillas with a fried egg, the lime soaked onions, cotija and extra cilantro. Enjoy!

Watch my video below where I show you how to make this recipe step by step.


Recent Posts

See All


bottom of page