Chilaquiles Verde

This chilaquiles verde recipe is a quick breakfast dish made with salsa verde chips, fried eggs, avocado, queso fresco, and cilantro, designed for anyone who wants a bold Mexican-inspired meal ready in about 10 minutes.

Chilaquiles verde is a classic Mexican dish made with tortilla chips simmered in salsa verde and topped with eggs, cheese, and fresh herbs. This quick version keeps the vibrant flavors of chilaquiles verdes while using salsa verde chips for a fast and easy breakfast or brunch recipe.

Why You’ll Love This Recipe

• Quick and easy – ready in about 10 minutes

• Big flavor – salsa verde, cilantro, and queso fresco bring classic Mexican flavors

• Great breakfast or brunch – especially delicious topped with eggs

• Customizable – add chicken, extra cheese, or your favorite toppings

• Perfect texture – crispy chips with just enough salsa to soften them

Chilaquiles Verdes

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Ingredients Method Notes

Ingredients

  

• 1 bag low carb tortilla chips I used Quest Salsa Verde tortilla-style chips.
• 2 eggs
• 1/4 cup chopped white onion
• 1/4 cup chopped cilantro
• 1/3 cup salsa verde
• 2 –3 tablespoons water or chicken broth
• 1/4 cup shredded cheese or queso fresco
• 2 tablespoons crema sour cream, or Greek yogurt
• 1/2 avocado sliced
• 1 teaspoon olive oil
• pinch garlic powder
• pinch cumin
• salt and pepper to taste

Method

 

1. In a skillet over medium heat, add olive oil and chopped onion. Cook for about 2 minutes until the onion softens.
2. Stir in the salsa verde, water or broth, garlic powder, and cumin. Let the sauce simmer gently for about one minute.
3. Add the chips to the skillet and gently toss so they become coated in the verde sauce. Cook for about 20–30 seconds so the chips soften slightly but still hold texture.
4. In a separate pan, cook the eggs however you prefer: fried eggs, scrambled eggs and over-medium eggs for a runny yolk
5. Transfer the saucy chips to a plate and top with: eggs, queso fresco or shredded cheese, crema, avocado, cilantro and chopped onion

Notes

We tested this recipe several ways and found that adding the chips to the salsa for only 20–30 seconds keeps the best texture. Cooking them longer makes the chips too soft. For the best balance of crispy and saucy chilaquiles, toss the chips briefly and serve right away.

Tips for Best Results

Chips soften quickly when coated in salsa verde. Toss them briefly so they keep some crunch.

Fresh cilantro, onion, and avocado brighten the flavor and add texture.

Chilaquiles are best when eaten right after cooking.

A fried egg with a runny yolk adds richness and acts like a sauce for the chips.

Variations & Substitutions.

Chilaquiles Verdes con Pollo: Add shredded chicken to make the dish heartier.

Dairy-Free Version: Skip the queso fresco and crema.

Extra Protein Version: Add shredded chicken or scrambled eggs.

Serving Suggestions

Chilaquiles verde pairs well with:

• fresh fruit

• avocado slices

• Mexican coffee

• a squeeze of fresh lime