Alright, friends—if you’ve never had chilaquiles before, get ready for a flavor-packed, comforting breakfast (or anytime!) dish that will blow your mind. This version turns up the heat and the cheesiness with vibrant green chile sauce and a generous amount of melty cheese. It’s crunchy, saucy, spicy, and creamy all at once—a total fiesta on your plate.
Whether you’re brunching with friends or treating yourself to a cozy morning feast, trust me, you’re going to love this recipe. It’s like a warm hug with a spicy kick!
Why You’ll Love Green Chile and Extra Cheese Chilaquiles
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, hosting a weekend brunch, or just craving something bold and satisfying, this dish has your back. Here’s why it’s a favorite:
Versatile: Great for breakfast, lunch, or dinner. Add eggs on top or serve it as is!
Budget-Friendly: Uses simple pantry staples and fresh ingredients that won’t break the bank.
Quick and Easy: No complicated steps—perfect for busy mornings or last-minute cravings.
Customizable: Add your favorite toppings like avocado, sour cream, or extra chiles to amp up the flavor.
Crowd-Pleasing: The perfect mix of textures and flavors that will have everyone asking for seconds.
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Ingredients in Green Chile and Extra Cheese Chilaquiles
This dish shines because of its simple but bold ingredients working together to create layers of flavor:
Tortilla Chips
Crunchy, sturdy, and ready to soak up all that delicious green chile sauce.
Green Chile Salsa
The star of the show—bright, tangy, and spicy, made from roasted green chiles and tomatillos.
Shredded Cheese
A melty, gooey blanket of cheese that ties everything together. Think Oaxaca, Monterey Jack, or mozzarella.
Onion
Sautéed until soft and sweet to add depth.
Cilantro
Fresh, fragrant, and sprinkled on top for a burst of color and brightness.
Lime
A squeeze to finish, adding that perfect zing.
Optional Toppings
Fried eggs, avocado slices, sour cream, or radishes to make it your own.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Heat a large skillet over medium heat to get things ready for sautéing and simmering.
Sauté the Onions
Add a splash of oil and cook diced onions until soft and translucent, releasing their sweetness.
Add Green Chile Salsa
Pour in your homemade or store-bought green chile salsa. Let it simmer gently to deepen the flavors.
Toss in Tortilla Chips
Add the tortilla chips to the skillet, stirring gently to coat them evenly in the sauce. Some chips will soften; some will stay crunchy—a perfect mix.
Melt the Cheese
Sprinkle shredded cheese over the top, cover the skillet, and let it melt into gooey perfection.
Garnish and Serve
Remove from heat and top with fresh cilantro and a squeeze of lime. Add any optional toppings like fried eggs or avocado slices.
Nutrition Facts
Servings: 4
Calories per serving: Approx. 350 (varies depending on toppings and cheese)
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Green Chile and Extra Cheese Chilaquiles
This dish is a meal all on its own but pairs beautifully with:
Refried Beans: Creamy and hearty, they balance out the tangy heat.
Fresh Salsa or Pico de Gallo: Add a fresh, zesty crunch.
Warm Tortillas: For scooping up every last bite.
A Side Salad: A light, crisp salad can cut through the richness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Use Sturdy Chips: Thick, restaurant-style tortilla chips hold up best in the sauce.
Make Your Own Salsa: Roasting your own green chiles and tomatillos amps up the flavor exponentially.
Add Protein: Throw in shredded chicken or black beans for extra heartiness.
Adjust the Heat: Control the spice level by choosing mild or hot green chiles.
Prep Ahead: Make the salsa the day before to let flavors develop.
Storage Tips: Leftovers keep well in the fridge for up to 2 days. Reheat gently on the stove.
FAQ Section
Q1: Can I use store-bought green salsa?
A1: Yes! Just pick a good-quality one with a nice balance of heat and tang.
Q2: Can I make this vegan?
A2: Absolutely—use vegan cheese and skip any animal toppings.
Q3: How do I keep the chips from getting soggy?
A3: Add chips just before serving and stir gently to keep some crunch.
Q4: Can I add eggs?
A4: Yes, fried or scrambled eggs on top make this dish extra satisfying.
Q5: What cheese works best?
A5: Oaxaca, Monterey Jack, or mozzarella for melty goodness.
Q6: Can I freeze leftovers?
A6: It’s best fresh, but you can freeze the salsa separately. Avoid freezing the assembled dish.
Q7: Can I make it less spicy?
A7: Use mild green chiles or reduce the amount of salsa.
Q8: What’s a good substitute for tortilla chips?
A8: Lightly fried tortilla strips or stale tortillas cut into chips.
Q9: How do I reheat leftovers?
A9: Warm gently on the stovetop to preserve the texture.
Q10: Can I add other veggies?
A10: Yes! Bell peppers, zucchini, or corn would be great additions.
Conclusion
Green Chile and Extra Cheese Chilaquiles bring a burst of bold, comforting flavors to your table with minimal fuss and maximum satisfaction. Perfect for any meal of the day, this recipe will have you craving those crispy, cheesy, spicy bites again and again. So go ahead, give it a try, and let the fiesta begin!
Print
Green Chile and Extra Cheese Chilaquiles
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Green Chile and Extra Cheese Chilequiles are a flavorful Mexican breakfast featuring crispy tortilla chips simmered in a tangy green chile sauce and loaded with melted cheese.
Ingredients
- 8 cups tortilla chips (homemade or store-bought)
- 2 cups green chile salsa or sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or Mexican crema
- 2 tbsp vegetable oil
- Salt to taste
- Optional toppings: sliced avocado, fried eggs, sliced radishes
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add diced onions and sauté until translucent.
- Pour green chile salsa into the skillet, season with salt, and bring to a simmer.
- Add tortilla chips to the skillet, gently stirring to coat them with the sauce. Cook for 2-3 minutes until chips soften slightly but are not mushy.
- Sprinkle both cheeses evenly over the chilequiles. Cover the skillet and cook for another 3-5 minutes until the cheese melts.
- Remove from heat and garnish with chopped cilantro and a dollop of sour cream or crema.
- Serve immediately with optional toppings like sliced avocado or fried eggs.
Notes
- Use fresh or canned green chiles to make your own salsa for a fresher flavor.
- Adjust cheese quantity based on preference for cheesiness.
- For a milder version, use mild green salsa or reduce chile quantity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
[…] for inspiration? Try our green chile and extra cheese chilaquiles if you want another hearty dish that’s packed with flavor, or check out cheesy potato burritos […]