Recipe: Vazquez Chilaquiles Verde

There’s something so comforting about chilaquiles verde. This bright and fresh Mexican dish is one of my favorites for just about any meal—breakfast, lunch, dinner, snack, you name it! And it’s so easy to make! I included a few substitutions depending on what you’ve got in your kitchen and when you’ll be serving the dish. Whether you’re sharing this with your quarantine buddy, eating it all yourself, or waiting until you can get together with a big group of people, this recipe is going to be a new fan favorite in your house…just like it is in mine!

Scroll down for my super easy How-To guide for Vazquez Chilaquiles Verde!

Vazquez Chilaquiles Verde

Serves 2

Ingredients:

1 package yellow corn tortillas, cut into 8 wedges (substitute with store-bought tortilla chips)

1-2 Tbsp canola oil

1 lb tomatillos (about 6 medium-sized tomatillos), husked, cleaned, cut in half

6 scallions, root end trimmed, cut in half, plus more sliced to serve

2 cloves garlic, peeled

2 jalapeños, stem end removed, plus more sliced to serve

1 cup cilantro, plus more to garnish

1 lime, zest and juice

Fried eggs, to serve

1 avocado, sliced

Queso fresco, crumbled to serve

Salt and freshly ground pepper to taste

For tortilla chips:

Preheat oven to 350°F. On a baking sheet, lightly brush tortilla wedges with oil and season with salt. Bake until golden brown and crisp, stirring chips halfway through, about 15 minutes. Season with salt and set aside to cool.

For salsa verde:

Preheat oven to broil. On a baking sheet, lightly drizzle tomatillos, scallions, garlic, and jalapeños with oil and season with salt. Broil until charred, about 8-10 minutes. In a food processor, blend broiled vegetables with cilantro and the juice and zest of a lime, until slightly chunky. Add 2 tablespoons of water, or as needed, to make a smooth salsa. Season with salt and pepper to taste.

Directions:

In a large skillet, add baked tortilla chips. Coat with desired amount of salsa verde and warm through over medium heat. Remove from heat. Top with fried eggs, avocado, jalapeños, queso fresco, and cilantro!

Note: For lunch or dinner, top with chicken instead of eggs for a heartier meal!