Green Chile And Extra Cheese Chilequiles
Green Chile and Extra Cheese Chilaquiles is a vibrant and flavorful Mexican breakfast dish that perfectly blends crispy tortillas, savory green chile sauce, and the richness of melted cheese. The roasted tomatillos, onions, and garlic are pureed into a zesty sauce spiced with New Mexico Hatch chile powder and Mexican oregano, giving this dish its distinctive flavor.
Topped with eggs, crumbled cojita cheese, and garnished with radish and fresh cilantro, this dish offers a satisfying combination of textures and tastes.
Whether enjoyed as a hearty breakfast or brunch, these chilaquiles are sure to spice up your morning!
Why You’ll Love This Recipe:
People will love this Green Chile and Extra Cheese Chilaquiles because it delivers a perfect balance of bold flavors and textures.
The crispy fried corn tortillas soak up the tangy and spicy green chile sauce, creating a satisfying contrast with the creamy cojita cheese and smooth Mexican crema.
The addition of eggs adds richness, while the fresh cilantro and radish garnish provide a refreshing crunch.
The smoky heat from the Hatch chile powder and the savory depth from the roasted tomatillos and onions make every bite irresistible.
It’s a comforting, flavorful dish that’s both hearty and full of vibrant, authentic Mexican flavors.
Key Ingredients:
The key ingredients in Green Chile and Extra Cheese Chilaquiles include tomatillos, which provide a tangy base for the green chile sauce, and New Mexico Hatch chile powder, adding a smoky, slightly spicy depth of flavor.
Corn tortillas are fried until crispy, serving as the crunchy base for the dish.
The sauce is enhanced with onions, garlic, and cilantro, contributing freshness and aromatic depth.
Cojita cheese and Mexican crema provide a creamy, rich finish, while garnishes like radish and additional cilantro leaves add a burst of freshness and crunch.
Together, these ingredients create a flavorful and satisfying meal.
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.
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.
Notes:
Roasting the Veggies: Roasting the tomatillos, onions, garlic, and green onions under the broiler brings out a delicious smoky flavor and caramelizes the edges, which adds depth to the green chile sauce. Be sure to toss the veggies occasionally to ensure even charring.
Using Hatch Chile Powder: The New Mexico Hatch Chile powder is key to the authentic flavor of this dish. It brings a mild, earthy heat with a slightly smoky taste. You can adjust the amount depending on how spicy you want the sauce.
Frying the Tortillas: When frying the tortillas, make sure the oil is hot enough for a sizzle when you dip the tortilla pieces in. This ensures the chips crisp up quickly and don’t absorb too much oil, leaving them crunchy instead of soggy.
Eggs: Frying the eggs separately lets you control their doneness. For perfectly cooked eggs, fry them sunny-side up with the yolks intact, or opt for scrambled eggs if you prefer a more mixed-in texture.
Garnishing: The toppings are essential for adding texture and freshness. The crumbled Cotija cheese, Mexican crema, shaved radish, and cilantro provide a balance of creamy, tangy, and crunchy elements that elevate the chilaquiles.
Customization: Chilaquiles are a versatile dish. Feel free to add extra toppings like avocado slices, a sprinkle of queso fresco, or even some shredded chicken for added protein. You can also adjust the spice level by using mild or hot green chiles, depending on your preference.
Serving Tips: Serve the chilaquiles immediately after tossing with the green chile sauce to prevent the chips from becoming soggy. It’s best enjoyed fresh with all the toppings at once!
Nutrition Information:
Serving Size: 1
Calories: 635 | Protein: 12g | Carbohydrates: 64g | Dietary Fiber: 7g | Sugars: 4g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 194mg | Sodium: 530mg
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.