A tangy taste on the traditional, this Green Chile Chilaquiles will waken up your taste buds for sure!
Sometimes, I look for something different or a twist on the traditional. At least, I think chilaquiles are traditional. Aren’t they? Latin American? Mexican? What does Wikipedia say?
Wikipedia (as if they’re the be all end all of information) says that they’re traditional Mexican food. Usually made with fried tortillas (I’m betting stale) that’s topped with sauce and simmered until tender. Yeah. That sounds amazing. So, you can imagine my desire to make them.
Not just make them, but twist them up a bit! I know I didn’t invent the green chile chilaquiles. I just made my version of this tangy, delicious, #meatfree meal.
I say meat free because there’s no way I could get the hubs to eat something like this for breakfast. If we’re not going out to Bob Evans (what happened to all the bogo breakfasts?) or just skipping it entirely and eating a brunch style lunch, we’re making breakfast scramble. I’m sure I’ve posted or at least talked about it. It’s like a frittata that isn’t a frittata. Once we pour the eggs in, we keep stirring it so the eggs cook faster and coat all the delicious ingredients which are mostly vegetables.
Chilaquiles aren’t typically served with eggs. They’re kind of the goulash of Mexican breakfasts? It’s full of chips, left over chicken, sauce, whatever is sitting around to be eaten. That could include refried beans, but usually not eggs. However, since it’s served for breakfast, I guess us, Americans top it with eggs? *shrugs* Maybe they top it with eggs sometimes in Mexico? I honestly don’t know. I’ve never been there.
Just know that I’ve made a chilaquiles and that I could easily faceplant in a plate of eggs, enchilada sauce, and cheese. Who’s with me on that one? Those creamy eggs and cheese topped with delicious green chile tomatillo sauce then topped with that tangy queso fresco just scream EAT ME NOW! Don’t they? No? Just me?
Please don’t think me an expert on anything but eating food. Alls I know is, these are tangy and delicious. I really can’t stress the tangy enough. I’ve cut the recipe back from what we had. For me (and the hubs), it was almost too tangy. Well, for him it really was too tangy. So, if you don’t like tomatillos and green chile anything, you may want to aim for a red version of this recipe here.
Yes, those ARE my eggs, thank you for asking. The hubs likes his on the softer side, but mine have HAVE to be well done. I get grossed out if there’s even a hint of a soft yolk at all. I’ll just not want to eat it, which for me is unheard of!! Come on! You didn’t figure out that’s why I’m a food blogger? Because I love to eat good food and tell people about good food?
And I don’t know about you, but I prefer corn tortillas to flour any day of the week. I love their nutty flavor, the fact that they will completely disintegrate in a soup to thicken it and you almost can’t tell, and that you when you bake your own tortilla chips they’re super duper crunchy!! So, of course I had to sample a few of these as I was baking them to make sure they had the right crunch to them and they weren’t too soft to simmer in the sauce.
And then had to top a few more with this delicious sauce. I have flour ones, too, but their more for fajitas or burritos or something like that. No, not even enchiladas. See? I heard you! I use the corn for enchiladas, too. Soft tacos? Corn. What’s your favorite Southwest wrapper?
Green Chile Chilaquiles
- 8 corn tortillas
- 1/2 cup diced tomatillos
- 1 cup thinly sliced onion
- 1 tablespoon diced jalapeno
- 2 cups salsa verde
- 8 ounces canned green chiles
- 8 large eggs
- 1/2 cup queso fresco
Preheat oven to 400. Cut the corn tortillas into quarters and place on a baking sheet coated with cooking spray. Lightly brown the tortillas in the oven for 3 minutes, turn then another 3 minutes or until they're stlightly dry and lightly browned. Remove from heat and set aside.
Heat a large skillet coated with cooking spray over medium-high heat. Add the tomatillos, onion, and jalapeno and saute until tender, about 5 to 8 minutes.
Stir in the tortillas and pour the salsa over the mixture. Reduce heat to a simmer then add the green chiles. Simmer for 8 to 10 minutes or until you have finished cooking the eggs.
Heat a non-stick skillet over medium heat and fry the eggs to your desired degree of doneness (over easy, susnny side up, or well done). Divide the chilaquiles mixture evenly between 4 serving plates. Top with two eggs and serve with additional tortillas for dipping.