🌶 Green Chile & Extra Cheese Chilaquiles
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
For the sauce:
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1 lb (450 g) roasted green chiles (Hatch, Anaheim, or poblano), peeled, seeded, and chopped
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2 cloves garlic
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½ medium onion, chopped
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1 cup (240 ml) chicken or vegetable broth
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1 tsp salt (to taste)
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½ tsp ground cumin
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Juice of 1 lime
For the chilaquiles:
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10–12 corn tortillas, cut into triangles (or 6 cups thick tortilla chips)
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2–3 tbsp neutral oil (for frying if using fresh tortillas)
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2 cups shredded cheese (Monterey Jack, Oaxaca, or a mix)
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½ cup crumbled queso fresco (optional, for topping)
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1 tbsp butter (for extra richness, optional)
Toppings (optional but recommended):
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Fried or scrambled eggs
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Fresh cilantro
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Sliced avocado or guacamole
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Sour cream or Mexican crema
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Pickled red onions
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Extra lime wedges
Instructions
1. Make the green chile sauce
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In a blender, combine roasted green chiles, garlic, onion, broth, salt, cumin, and lime juice.
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Blend until smooth. Taste and adjust seasoning if needed.
2. Prepare the tortillas
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If using fresh tortillas: Heat oil in a skillet over medium heat. Fry tortilla triangles in batches until golden and crispy. Drain on paper towels.
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If using chips: Skip frying and move to the next step.
3. Cook the chilaquiles
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In a large skillet, heat the green chile sauce over medium heat until warm and slightly thickened (about 5 minutes).
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Add the crispy tortillas/chips and toss gently to coat them in the sauce.
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Sprinkle shredded cheese over the top, cover with a lid, and let it melt for 2–3 minutes.
4. Serve
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Top with crumbled queso fresco, eggs, avocado, crema, and a sprinkle of cilantro. Serve immediately while hot and cheesy.
💡 Tips:
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For extra cheesiness, add half the shredded cheese when tossing the chips in the sauce, and the rest on top before covering.
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If you want it saucier, double the green chile sauce recipe.
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This dish is best eaten right away so the tortillas stay slightly crisp around the edges.
