Chilaquiles with Salsa Verde

so it starts with the smell – warm tortillas toasting slightly in a pan, and that bright, tangy green salsa bubbling softly nearby… it kind of hugs the air, if that makes sense. you’re standing there barefoot, maybe with coffee in one hand, flipping chips around with the other, and suddenly you’ve made breakfast that’s more than just food. it’s a little chaotic, a little saucy, a little perfect-without-trying kind of thing. homemade chilaquiles with salsa verde are like that. always more comforting than you expect.

Why You’ll Crave It

• It uses pantry staples, but the flavors feel anything but basic – vibrant, sharp, warm
• You’ll have it hot on the table in about fifteen minutes start to finish (just keep the heat steady)
• It’s endlessly flexible – top with an egg, or skip it, build it up with beans or keep it simple
• The textures – crispy chips that softly surrender to the salsa – are satisfying without being heavy
• It’s relaxed cooking, no stress – and somehow, always makes you feel proud

The first time I made this, I accidentally let the chips sit just a few seconds too long in the pan – and I swear, it was even better for it.

What You’ll Need

• Tortilla chips: about 150 grams – homemade or good-quality thick chips work best, not thin ones that disintegrate
• Green salsa (salsa verde): 200 grams – jarred is fine, but if you’ve got time and tomatillos, try roasting your own
• Eggs: 2, ideally cooked your favorite way – I like mine softly fried with a just-set white
• Grated cheese: 50 grams – queso fresco, cotija, or even cheddar if that’s what you’ve got
• Avocado: 1 ripe one, sliced gently into thin pieces
• Fresh cilantro: a small handful, leaves picked – keep the stems for soup stock
• Salt & pepper: just to taste – the salsa likely carries plenty of salt already

Easy How-To

Start with the salsa

In a wide nonstick skillet, warm the salsa verde gently until it starts to bubble around the edges. Just a few spoonfuls of water can help loosen a thicker salsa. Don’t overthink it, just warm it through so it’s ready for the chips.

Toss in the chips

Add your tortilla chips right into that warm sauce. Use a spatula or big spoon to fold them gently through. You want the outsides to catch the sauce but keep a little crunch in the middle – not soup, not dry. Somewhere in between.

Add the eggs

In another pan, cook your eggs the way you like. Sunny side up or softly scrambled both work here – you want that yolk to spill over when you cut into it, so it melds with the salsa and chips.

Top with cheese and avocado

Once the chips are ready, plate them immediately. Scatter cheese across while it’s still hot so it melts just slightly. Then tuck in those avocado slices, a sprinkle of cilantro, and a grind of pepper if you like. Maybe a whisper of lime juice too.

Serve while warm

This dish really likes to be eaten right away. Not that leftovers are bad, they just soften more. Set it down, pour second cups of coffee, and dig in.

Good to Know

• If you’re making chips from tortillas, let them cool completely before adding to salsa – the crispier they start, the better they hold up
• Feel free to toss in extras: black beans, sautéed onions, pickled jalapeños, even last night’s chicken
• Don’t walk away while heating the salsa – it goes from gently bubbling to volcanic surprisingly quickly

Serving Ideas

• Top with a fried egg, extra hot sauce, and crumbled queso for brunch with some drama
• Serve as a light dinner with a side of refried beans and quick sautéed greens
• Let everyone build their own plate with toppings on the side, like a taco bar but cozier

Top Tricks

• Warm your plates slightly – that small touch helps everything stay cozy and melt-y
• Use slightly stale tortillas when making homemade chips – they crisp better and waste less

Frequently Asked Questions

What kind of salsa verde should I use?

Try a roasted tomatillo salsa if you can find or make one – it has depth without being too sharp. But jarred kinds work just fine too. Choose one that isn’t too watery.

Are chilaquiles spicy?

They can be! But they don’t have to be. Most salsa verde is mild to medium, and you can always tone things down with avocado, crema, or cheese.

How do I keep my chips from getting too soggy?

The key is timing. Add the chips right before you’re ready to eat, and only cook them in the salsa for a minute or two so they soften slightly but still hold texture.

Can I use red salsa instead?

Of course. Chilaquiles rojos (with red salsa) are just as traditional. I happen to love the brightness of green salsa in the morning, but it’s entirely up to you.

Conclusion

There’s something lovely about how simple chilaquiles with salsa verde are. It’s not fussy or formal, yet it feels complete – like breakfast that understands you. Whether it’s for slow Sundays, or just a quiet kitchen moment with a fried egg and a little time to yourself… this dish has a way of settling in and making the day better. No rush, just flavor.

More recipes suggestions and combination

Mexican Eggs Benedict

Poached eggs, buttery English muffins, and a splash of salsa verde instead of hollandaise – surprisingly elegant.

Chilaquiles with Avocado Salsa

Mash up creamy avocado with lime and a pinch of salt, spooned generously over your finished plate.

Vegetarian Chilaquiles

Add sautéed mushrooms or roasted squash for a cozy fall twist – no meat needed for richness.

Chilaquiles with Shredded Chicken

A great way to use leftovers – just reheat chicken in the salsa before adding chips.

Cheesy Chilaquiles

Go heavy on melted Oaxaca or mild cheddar, bake it all under the broiler until bubbly.

Chilaquiles with a Fried Egg

Hard to beat the drama of a golden-yolked egg spilling over salsa-rich chips.

Black Bean Chilaquiles

Add spoonfuls of seasoned black beans or refried beans just before serving for protein and depth.

Spicy Chilaquiles

Toss in a chopped serrano or top with hot pickled jalapeños if you’re feeling bold.