• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Urban Foodie Kitchen

Small Batch Recipes

  • Home
  • Recipe Index
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Drinks & Cocktails
    • Grilling
    • Main Dishes
      • Pasta & Grains
      • Salads
      • Seafood
    • Side Dishes
    • Soups & Chilis
    • Vegetarian
  • About Me
    • Work with Me
    • Privacy Policy
    • Disclosures, Terms & Disclaimers
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Work with Me
  • Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Easy Chilaquiles Verde

    Published: February 26, 2017 By Urban Foodie Kitchen Last Updated: July 3, 2021 6 Comments

    818 shares
    Jump to Recipe Print Recipe

    These Easy Chilaquiles Verde are a hearty tasty breakfast that is quick enough for a weekday and also fun for weekend brunch!

    Chilaquiles verde in a black cast iron skillet

    Mmmm...more breakfast food! I'm a huge fan of breakfast - most of the time it's my favorite meal of the day. Last spring I went to Austin on a business trip and was reminded of how much I like the idea of 'Tex-mex' for breakfast, so I actually started writing this recipe on the plane ride home.

    If you haven't been, Austin is definitely somewhere I'd recommend adding to your list of places to go.  It's a great city for food and music and just has a really cool, laid-back vibe.  If you stay downtown you can take your pick of dozens of amazing restaurants serving anything from Southwestern, to new American to Italian.  Downtown Austin is a good walking town, so it's fun to talk a walk along the river and then walk into the main part of downtown and check out a few spots.  The Corner at the JW Marriott is a great outdoor bar.  It's a fun place to start or end your evening, or maybe spend the afternoon!  Austin has great weather 9-10 months of the year, so if you are coming from a colder climate, it's fun to just sit and enjoy the sunshine while sipping a great cocktail!
    Chilaquiles Verde in Pan

    So, what are Chilaquiles?

    They are actually a traditional Mexican peasant dish that is a super tasty combination of eggs, salsa, cheese and tortilla chips.  Sometimes other ingredients like jalapenos are included.  I'll often toss some avocado top right before serving for a little extra flavor.  The entire dish takes less than 20 minutes to put together, so it works breakfast just about any day of the week.  And I occasionally have this as a quick dinner too!

    How to make chilaquiles

    This is one of those super easy to make, almost impossible to mess up recipes that is ready in less than 30 minutes.

    Chilaquiles Verde

    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 you get the right texture to allow them 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 then 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 tortillas chips all over the place.
    • To keep this dish quick and easy to make, I generally use store-bought salsa.  Whole Foods has a great green salsa which is what I use, however, use your favorite or experiment with different ones until you find one you like.  The heat in this dish comes from the salsa, so the hotter the salsa the spicier the Chilaquiles will be!
    • If you want to get a little fancy for serving you can transfer everything into small cast iron skillets.  I'd heat the skillets up a little before adding the Chilaquiles.  That will keep everything warm a bit longer.
    • Feel free to get creative with topping for this dish.  As I mentioned, I often toss some sliced avocado on top, and I've even added chicken a few times as well!

    For other fun and easy breakfast ideas check out this Ricotta Avocado Toast or this Easy Breakfast Hash!


    things you may want for this recipe

    Non-Stick Skillet –  Some things just work best in a non-stick skillet and these are one of them.  While I love my stainless steel skillets, a good non-stick will save you a lot of clean-up with a dish like this.

     

    Chilaquiles verde in a black cast iron skillet

    Easy Chilaquiles Verde

    Author: Kathryn | Urban Foodie Kitchen
    These Chilaquiles Verde are a hearty, tasty breakfast that is quick enough for a weekday and also fun for weekend brunch!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Breakfast & Brunch
    Cuisine Mexican
    Servings 2 servings
    Calories 393 kcal

    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.

    Nutrition

    Serving: 2ozCalories: 393kcal
    Keywords : Easy breakfast
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen
    « Creamy Chicken Chili
    Quinoa Chopped Salad in a Jar »
    818 shares

    Reader Interactions

    Comments

    1. Dominique | Perchance to Cook says

      March 02, 2017 at 11:07 am

      This looks amazing! I've always wanted to know how to make this, thanks for posting! 🙂

      Reply
      • FoodieGirlChicago says

        March 05, 2017 at 2:45 pm

        Thanks Dominique!

        Reply
    2. Sasha @ Eat Love Eat says

      March 06, 2017 at 2:37 pm

      This is my kind of breakfast! Or lunch or dinner! Yum!

      Reply
    3. Anne says

      March 06, 2017 at 7:56 pm

      This is perfect for breakfast, lunch and dinner!

      Reply
    4. Kelly says

      March 14, 2017 at 9:16 pm

      Oh wow, these look amazing. I cannot wait to try, thanks for sharing!

      Reply
    5. Jen says

      September 13, 2017 at 1:52 pm

      5 stars
      I love the idea of eggs with the crunch of a chip! Loaded with flavor, too! So tasty!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Urban Foodie Kitchen (formerly FoodieGirlChicago)! I'm Kathryn and I love all things involving food and wine! More about me...

    Trending Posts

    • The Ultimate Ricotta Avocado Toast
    • Meringue Torte with Lemon Cream
    • Grilled Apricot Glazed Pork Tenderloin
    • Caramelized Onion Frittata

    Newsletter

    Get the latest recipes and news each week! Click here to Sign Up

    Spring Recipes!

    • Fresh English Pea Salad with Meyer Lemon Vinaigrette
    • Individual Potato Gratins with Leeks & Pancetta
    • French Green Beans with Hazelnut Butter
    • Creamy Lemon Tart with Limoncello Berries

    Trending Posts

    • The Ultimate Ricotta Avocado Toast
    • Meringue Torte with Lemon Cream
    • Grilled Apricot Glazed Pork Tenderloin
    • Caramelized Onion Frittata

    Newsletter

    Get the latest recipes and news each week! Click here to Sign Up

    Spring Recipes!

    • Fresh English Pea Salad with Meyer Lemon Vinaigrette
    • Individual Potato Gratins with Leeks & Pancetta
    • French Green Beans with Hazelnut Butter
    • Creamy Lemon Tart with Limoncello Berries

    Footer

    ↑ back to top

    Resources

    • Recipe Index
    • Shop

    Newsletter

    • Sign up! for emails and updates

    About

    • About Kathryn
    • Work with Me

    Urban Foodie Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    © 2022 URBAN FOODIE KITCHEN · PRIVACY POLICY  · DISCLAIMERS + DISCLOSURES · COOKIE POLICY