Chilaquiles verde is a traditional Mexican breakfast made with scrambled eggs, zesty green salsa, and tortilla chips, all topped with queso fresco and fresh cilantro. This one-pan recipe comes together in under 20 minutes and works just as well for a quick weekday breakfast as it does for a fun weekend brunch.
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I'm a huge fan of breakfast - most of the time it's my favorite meal of the day. This recipe was inspired by a breakfast I had in Austin many years ago that reminded me of how much I like the idea of 'Tex-Mex' for breakfast, so I actually started writing this recipe on the plane ride home.
Ingredient Notes
Queso fresco: This crumbly cheese has the ideal texture for this dish and the mild, slightly salty taste is a good balance to the zesty salsa.
Salsa verde: Using store bought salsa cuts down on the prep time for this dish. You can use fresh, usually found in the produce section, or jarred salsa.
Tortilla chips: Use a nice, sturdy chip for this recipe as it will help keep them from getting too soggy.
How to make chilaquiles
This is one of those super easy to make, almost impossible to mess up recipes. It works for breakfast just about any day of the week. And I occasionally have this as a quick dinner too!
- Heat the salsa: You start by heating up the salsa so you have a base to cook the eggs.
- Cook the eggs: Once you warm up the salsa you'll add the eggs. You are essentially making scrambled eggs but the salsa thins them out so they have the right texture to stick to the tortilla chips.
- Add the tortilla chips: Once the eggs are cooked you stir in the chips, making sure they all get coated with the egg mixture.
Additional Notes from the Kitchen
- I'd recommend making this dish in one large non-stick skillet or sauté pan. It's easier for clean-up and gives you more room to stir in the tortilla chips. A 10" pan will work unless you are doubling the recipe. If you are I'd go with a 12" pan. If you are making more than 4 servings you'll want to do it in batches so you don't end up with tortilla chips all over the place.
- The heat in this dish comes from the salsa, so the hotter the salsa the spicier the Chilaquiles will be!
- I encourage you to get creative with toppings for this dish. Some of my favorites include sliced avocado or guacamole. I've even added some shredded chicken when serving these for dinner.
For other fun and easy breakfast ideas check out this Ricotta Avocado Toast or this Easy Breakfast Hash!
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Easy Chilaquiles Verde
Ingredients
- 1 cup green salsa
- 3 eggs, lightly beaten
- ¼ cup diced red onion
- 2 ounces tortilla chips
- ¼ cup queso fresco, crumbled
- ¼ cup plain low-fat Greek yogurt
- 2 tablespoons cilantro leaves, chopped
Instructions
- Heat the salsa. Add the salsa to a non-stick pan. Heat at medium-low until the salsa starts to bubble slightly.
- Cook the eggs. Add the eggs and let them sit for about 30 seconds until they begin to set. Add the red onions and then stir everything together. Let the eggs continue to cook for about a minute, stirring occasionally.
- Add the tortilla chips. Once the eggs have started to set, add the tortilla chips stirring gently to coat them with the egg mixture. Continue to cook for 2-3 more minutes until the eggs are fully cooked. Everything will be slightly runny due to the salsa.
- Serve. Transfer to two serving dishes and top with queso fresco, yogurt, and cilantro. Serve immediately.
Dominique | Perchance to Cook
This looks amazing! I've always wanted to know how to make this, thanks for posting! 🙂
FoodieGirlChicago
Thanks Dominique!
Sasha @ Eat Love Eat
This is my kind of breakfast! Or lunch or dinner! Yum!
Anne
This is perfect for breakfast, lunch and dinner!
Kelly
Oh wow, these look amazing. I cannot wait to try, thanks for sharing!
Jen
I love the idea of eggs with the crunch of a chip! Loaded with flavor, too! So tasty!