Fancy Breakfasts · Mexican
Chilaquiles Verdes
Crispy fried corn tortillas tossed in a tangy tomatillo salsa, finished with a selection of fresh garnishes.
Why This Works
The salsa verde provides a sharp, acidic bite that cuts through the richness of the corn and cream.
The Upgrade
Add a soft-poached egg on top to make it a full, luxurious meal.
Chef's Secret
Michelin TechniqueFry your own chips the day before; they hold their texture much better than store-bought ones.
Ingredients
Total time including resting: 25 min
Directions
Warm the salsa verde in a large skillet over medium heat until bubbling.
3 minAdd the fried tortilla chips to the salsa, tossing just enough to coat but keeping them partially crisp.
2 minRemove from heat immediately to avoid turning the chips into mush.
1 minTop with crumbled queso fresco, letting the heat of the chips melt it slightly.
1 minAdd sliced red onion, cilantro, and avocado to provide texture and freshness.
1 minDrizzle with a swirl of sour cream to provide a cooling contrast to the spicy sauce.
1 minWine Pairing
Sauvignon Blanc
White Wine
The BottleGreywacke Sauvignon Blanc
The green, herbaceous, and intensely tangy profile of this wine perfectly aligns with the tomatillo salsa. It enhances the dish's freshness and keeps the palate refreshed between bites of corn.
Nutrition per Serving
450
calories
12g
protein
38g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fried Egg
Top the chilaquiles with a sunny-side-up egg to add a rich, runny yolk that emulsifies with the spicy tomatillo salsa.
Ingredients
Directions
Place a small non-stick skillet over medium-low heat.
Add the butter and allow it to melt until it begins to foam, ensuring it does not brown.
Crack the egg gently into the center of the pan.
Cook undisturbed for 3 minutes until the whites are fully set and opaque, but the yolk remains warm and liquid.
Carefully slide the egg onto your prepared Chilaquiles Verdes.
Finish with a delicate sprinkle of fleur de sel and black pepper.
Side Dish
Sliced Tomatoes and Avocado
Serve with fresh slices of tomato and avocado to introduce cooling, creamy elements that balance the heat of the green salsa.
Ingredients
Directions
Arrange sliced tomatoes and avocados artfully on a serving platter.
Drizzle evenly with extra virgin olive oil.
Squeeze fresh lime juice over the top.
Sprinkle with chopped cilantro, sea salt, and black pepper.
Serve immediately as a cooling accompaniment.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
The timing on the steps was spot on. Came out perfect on the first try.