Green Chile And Extra Cheese Chilequiles

Bold, rustic, and packed with layers of flavor, these Green Chile and Extra Cheese Chilaquiles bring the soulful heat of roasted Hatch chiles and tomatillos into every crispy, comforting bite.

This dish is a vibrant tribute to traditional Mexican morning fare—crispy tortilla chips bathed in a smoky green chile sauce, finished with creamy cotija, silky eggs, and cooling crema.

It’s not just breakfast—it’s a flavor-forward experience that celebrates fire-roasted depth, bright herbs, and irresistible texture. Perfect for brunch or a late-night bite, this recipe delivers both comfort and complexity in one pan.

Why People Will Love This Green Chile and Extra Cheese Chilaquiles:

A Perfect Balance of Textures:

The crispy, golden-fried tortillas soak up just enough of the spicy green chile sauce to become tender but still maintain a satisfying crunch in every bite.

Smoky, Bold, and Bright Flavors:

Roasted tomatillos, garlic, onions, and Hatch chile powder create a deeply layered sauce with smoky undertones, balanced by fresh cilantro and a tangy finish.

Comfort Food with a Kick:

This dish warms the soul while delivering a gentle heat that wakes up the palate—making it the ultimate comfort breakfast or brunch with attitude.

Gourmet Yet Rustic:

While it feels fancy with its garnishes of crema, radish, and cotija cheese, it remains rooted in rustic Mexican tradition, making it approachable yet memorable.

A Versatile Crowd-Pleaser:

Whether served for brunch, dinner, or a hearty hangover cure, chilaquiles appeal to everyone—vegetarians, spice-lovers, and cheese enthusiasts alike.

Key Ingredients:

Tomatillos:

These tart, green jewels form the backbone of the sauce, adding brightness and a naturally tangy acidity that balances the richness of the dish.

Hatch Green Chile Powder:

Bold and earthy, this regional chile brings a deep, smoky heat that’s both warming and unmistakably Southwestern in character.

Corn Tortillas:

Humble yet essential, they’re transformed into golden, crispy chips that hold the sauce beautifully without turning soggy.

Cilantro & Mexican Oregano:

Fresh cilantro adds a herbal punch while the oregano offers a citrusy, woodsy note—elevating the sauce with aromatic complexity.

Cotija Cheese & Mexican Crema:

Cotija brings a salty, crumbly texture that contrasts the softness of the eggs, while crema drizzled on top cools the heat and adds silkiness.

Expert Tips:

Char the Vegetables Deeply Under the Broiler:

Don’t be afraid of blackened edges—deep char on the tomatillos, onions, and garlic adds an essential smoky flavor that brings authentic depth to the sauce.

Use Day-Old or Dried-Out Tortillas for Best Crunch:

Slightly stale tortillas fry up crispier and absorb less oil than fresh ones. This helps maintain a better texture when sauced.

Control the Sauce Consistency Before Combining:

If your green chile sauce is too thin, simmer it longer before adding the chips. It should lightly coat the back of a spoon—rich, not runny.

Fry in Batches for Even Crisping:

When frying tortilla chips, avoid overcrowding the pan. Work in batches so each piece fries evenly and crisps up fully without becoming greasy.

Assemble Just Before Serving:

For the best contrast in textures, toss the chips in the hot sauce right before plating. Letting them sit too long will make the dish soggy and dull the flavor impact.

Green Chile And Extra Cheese Chilequiles

Ingredients:

1 Pound Tomatillos, cored,rough chop

1 1/4 Cups Onions, rough chop

4 Garlic Cloves

4 Green Onions, remove root

2 Teaspoons Mexican Oregano

1 1/4 Cups Cilantro Leaves, chopped

1/4 Cup Green New Mexico Hatch Chile Powder

1/2 Fluid Ounce Extra Virgin Olive Oil

1 Teaspoon Sea Salt

1/2 Teaspoon Ground Black Pepper

20 Corn Tortillas

2 Cups Neutral Frying Oil

4 Eggs, large

1/4 Cup Cojita Cheese, crumbled

1/4 Mexican Crema

Cilantro Leaves, garnish

Shaved Radish, garnish

Instructions:

Step 1:

Set a broiler to high and line a sheet pan with aluminum foil.

Step 2:

Spread the quartered tomatillos, chopped onions, garlic cloves and green onions onto the lined pan.

Roast the vegetables under the broiler, tossing occasionally, until the surfaces are softened and blackened.

Step 3:

Transfer the roasted vegetables to a blender and add the oregano, cilantro and Green New Mexico Hatch Chile Powder.

Add a splash of water if necessary to puree smooth and while running drizzle the olive oil into the blending sauce.

Season with salt and pepper.

Set this aside.

Step 4:

Add 2 cups of frying oil to a large skillet (deep cast iron is a good choice) and place over a medium-high heat.

Step 5:

Stack the yellow corn tortillas and slice into 3 even sections.

Cut the sections in half to make rectangle shapes.

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Dip a tortilla piece into the oil and if it bubbles and sizzles then add all the pieces.

Stir often while frying until the tortillas are golden brown and crisp then remove them to paper towels to drain.

Step 6:

Discard all but 1 tablespoon of oil from the pan and return to the medium-high heat.

Add the green chile sauce and fry to a simmer, cook for 2-3 minutes then add the chips.

Toss to coat the tortillas and remove to serving vessels.

Fry the eggs in a separate pan and serve with finished chilaquiles.

Add Mexican crema, cheese, radish and cilantro to garnish.

Important Notes When Making Green Chile and Extra Cheese Chilaquiles:

Timing Is Everything:

Chilaquiles are best enjoyed immediately after tossing the chips in the sauce. If they sit too long, they lose their signature crunch. Have your garnishes and eggs ready so you can plate and serve right away.

Broiler Watch:

When roasting the tomatillos, onions, and garlic, keep a close eye on the broiler—these ingredients can go from perfectly charred to burnt quickly. Rotate the pan or stir the vegetables once or twice for even roasting.

Balance the Heat:

Hatch green chile powder can vary in spice level. Taste your sauce before adding it to the chips. If it’s too spicy, balance it with a splash of cream or a bit more olive oil to mellow the heat.

Don’t Overload the Sauce:

It’s tempting to pour in the entire batch of green chile sauce, but too much liquid will break down the chips too fast. Add just enough to coat evenly and keep some reserved to drizzle on top if needed.

Fry Oil Matters:

Use a neutral, high-smoke-point oil (like canola or vegetable oil) for frying the tortillas. This ensures crispiness without imparting any unwanted flavor.

How To Enjoy Green Chile and Extra Cheese Chilaquiles After Cooking:

Right After Cooking: Serve Immediately

Timing is key. Chilaquiles are meant to be served right after the chips are coated in the hot green chile sauce.

The goal is contrast: crispy edges + saucy, flavorful bites. Waiting too long makes the chips soggy and the flavor dull.

Add the Toppings While Warm

Fried egg: Place a freshly fried egg on top of each serving. The runny yolk adds richness and binds everything together.

Mexican crema: Drizzle generously for a cool, creamy contrast to the spicy sauce.

Cojita cheese: Crumbled over the top, this adds saltiness and tang.

Shaved radish & cilantro: Radish offers crunch and freshness; cilantro adds brightness and herbal lift.

Ideal Pairings

Refried black beans or frijoles de olla on the side deepen the meal’s heartiness.

Fresh fruit or a citrus salad can cleanse the palate and balance the heat.

A chilled agua fresca, horchata, or even cold cerveza (Mexican beer) completes the experience.

If You Have Leftovers (Rare!)

Store the chips and sauce separately, if possible. Re-crisp the chips in the oven and reheat the sauce gently.

Add a splash of fresh lime juice or crema when reheating to revive the flavors.

Bonus Tip for Entertaining:

Serve chilaquiles family-style in a cast-iron skillet right from the stove, surrounded by bowls of toppings so everyone can customize their own plate. It makes the dish feel interactive, festive, and fresh every time.

Nutrition Information:

For one serving of Green Chile and Extra Cheese Chilaquiles

(assuming the recipe serves 4 generously with eggs and toppings):

Frequently Asked Questions:

Can I use store-bought salsa instead of making the green chile sauce?

While store-bought salsa can be a convenient alternative, making your own green chile sauce from roasted tomatillos and green chiles gives this dish a deeper, smokier flavor that enhances the overall taste of the chilaquiles.

The homemade sauce adds a unique touch that’s hard to replicate with store-bought options.

How do I make this dish spicier?

If you prefer a spicier version, you can add extra jalapeños or hot green chiles when roasting the vegetables.

You can also increase the amount of Hatch Chile powder in the green chile sauce or add a pinch of cayenne pepper for an additional kick.

Can I make the green chile sauce in advance?

Yes! The green chile sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

This saves time when preparing the dish, and the sauce will only get more flavorful as it sits.

What can I use instead of Cotija cheese?

If you don’t have Cotija cheese, you can substitute with other crumbly cheeses like queso fresco or feta.

Keep in mind that Cotija has a unique salty, slightly crumbly texture, but any of these substitutes will still provide a good cheesy flavor.

Can I use flour tortillas instead of corn tortillas?

While traditional chilaquiles are made with corn tortillas, you can use flour tortillas if that’s what you have on hand.

However, corn tortillas are preferred for their authentic flavor and texture, and they crisp up better when fried.

If using flour tortillas, you may need to adjust the frying time, as they tend to get softer faster.

Can I skip roasting the vegetables and just use raw ingredients for the sauce?

Roasting the vegetables enhances their flavor by bringing out a smoky, caramelized taste, which is key to the depth of flavor in this dish.

If you’re short on time, you can blend the raw ingredients, but keep in mind the taste may not be as rich or complex.

How can I prevent the tortilla chips from becoming soggy in the sauce?

To prevent the chips from becoming soggy, ensure you toss them in the green chile sauce just before serving.

The longer the chips sit in the sauce, the soggier they will become. If you’re prepping in advance, keep the sauce and chips separate until it’s time to serve.

What type of oil should I use for frying the tortillas?

For frying the tortillas, use a neutral oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.

Avoid using olive oil, as it has a lower smoke point and may alter the flavor of the dish.

Can I make the chilaquiles without frying the tortillas?

Yes! If you prefer a lighter version, you can bake the tortilla strips in the oven until they’re crispy instead of frying them.

Simply toss the tortilla strips in a bit of oil and bake them at 400°F (200°C) for 10-12 minutes or until crispy.

Then proceed with the green chile sauce as usual.

What can I use if I don’t have Hatch chile powder?

If you can’t find Hatch chile powder, you can substitute it with other green chile powders, like Anaheim or poblano powder.

Alternatively, you can use a combination of ground green chiles and a pinch of smoked paprika to achieve a similar flavor profile.