Last Updated on August 6, 2025 by Casia Valdés
Crispy tortilla chips bathed in a tangy green chile sauce, crowned with melted cheese, eggs, crema, and vibrant garnishes—this is chilaquiles elevated to cheesy perfection.
Growing up in a Mexican household, chilaquiles were always the breakfast of champions—especially on lazy Sundays. This version, with roasted tomatillos, Hatch chile, and a generous amount of melting cheese, feels nostalgic and indulgent all at once.
Table of Contents
Why You’ll Love This Recipe
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Bold sauce made from roasted tomatillos and Hatch chile powder
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Extra cheese for gooey, satisfying bites
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Crispy tortilla pieces simmered just enough to soak flavor
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Optional eggs, crema, radish, and cilantro for freshness
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Fun and flavorful for brunch, dinner, or anytime in between
Ingredients (Serves 4)
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Green Chile Sauce Base
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1 lb tomatillos, cored and roughly chopped
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1¼ cups white onion, chopped
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4 garlic cloves
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4 green onions, roots removed
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2 tsp Mexican oregano
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1¼ cups cilantro leaves, chopped
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¼ cup Green New Mexico Hatch chile powder
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½ fl oz extra virgin olive oil
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1 tsp sea salt
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½ tsp ground black pepper
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Chips and Frying
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20 corn tortillas
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2 cups neutral oil for frying (vegetable, canola, or peanut oil)
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Assembly & Finishes
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4 large eggs (fried or poached)
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¼ cup crumbled cojita cheese (or queso fresco/Monterey Jack)
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¼ cup Mexican crema
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Fresh cilantro leaves for garnish
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Shaved radish for garnish
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Equipment You’ll Need
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Sheet pan lined with aluminum foil
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Blender or food processor
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Large skillet or deep cast-iron pan
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Tongs or slotted spoon
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Knife and cutting board
Instructions
Step 1: Roast the Tomatillo Salsa Base
Preheat your broiler to high. Spread the tomatillos, onions, garlic, and green onions on a foil-lined sheet pan. Broil, tossing occasionally, until the vegetables are softened and blackened (around 8–10 minutes depending on heat level).
Step 2: Blend the Sauce
Transfer roasted vegetables to a blender. Add oregano, cilantro, Hatch chile powder, salt, and pepper. Add a splash of water if needed. With the blender running, slowly drizzle in the olive oil to emulsify. Puree until smooth. Set aside.
Step 3: Prepare the Tortilla Chips
Stack the corn tortillas, slice into 3 even strips, then cut each into rectangles (~60 pieces).
Heat neutral frying oil in your skillet over medium-high heat. Test with one piece—if it bubbles immediately, you’re ready. Fry tortillas in batches until golden and crispy, about 1–2 minutes each batch. Transfer to paper towels to drain.
Step 4: Combine and Simmer
Wipe the skillet clean (if needed) and pour in the green chile sauce. Bring to a simmer over medium heat. Add tortilla pieces, stirring gently to coat. Cook just enough to soften the chips—about 2–3 minutes—so they still hold some crunch.
Step 5: Add Egg and Cheese
Make 4 wells in the chile‑coated chips. Crack an egg into each and gently fry or poach until whites are set but yolks still soft. Remove pan from heat.
Sprinkle crumbled cheese across the dish and let it melt slightly. Dollop Mexican crema over each serving.
Step 6: Garnish and Serve
Top with cilantro leaves and shaved radish slices for color and crunch. Serve immediately while hot and saucy.
Serving Suggestions
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Accompany with refried beans, Mexican rice, or a light salad
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Add a side of pico de gallo, avocado slices, or salsa rojo
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Serve with fresh lime wedges and chopped jalapeño for extra kick
Storage & Reheating
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Best enjoyed fresh; chips lose crispness over time
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You can refrigerate the sauce separately for up to 3 days
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Fry fresh tortilla pieces and reheat sauce separately if needed
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Reheat the sauce gently on the stove before assembling again
Tips for Perfect Chilaquiles
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Roast veggies well—char adds depth and sweetness
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Don’t overcook the tortillas—just a light simmer to absorb sauce
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Fry in small batches to maintain oil temperature and crispness
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Use fresh ingredients—especially green chile powder from New Mexico
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Customize topping: scrambled eggs, queso fresco, crema, sliced radish, cilantro—they all enhance flavor and texture
Common Questions
Can I bake the tortillas instead of frying?
Yes—brush tortillas with oil and bake at 425°F for 10–15 minutes until crisp, then toss with warm sauce.
Can this recipe be scaled up?
Absolutely! Double the ingredients to serve more people—just work in larger batches.
How spicy is this dish?
It depends on the chile powder. Use mild for a lighter version, medium or hot for added heat.
Is it vegetarian?
Yes—omit eggs and use vegetable broth if you add one. It’s still hearty and satisfying even cheese-only.
Final Thoughts
This Green Chile and Extra Cheese Chilaquiles recipe takes comfort food to new heights. It’s a perfect brunch, dinner, or weekend treat—you get bright roasted flavor, crispy tortillas, melty cheese, and optional runny eggs all in one skillet. It’s fun to make, bold in flavor, and truly satisfying.
Whether you serve it with friends or savor it solo, these chilaquiles are a delicious celebration of Mexican ingredients and cooking traditions.
Green Chile And Extra Cheese Chilequiles
Ingredients
Method
- Preheat your broiler to high. Spread the tomatillos, onions, garlic, and green onions on a foil-lined sheet pan. Broil, tossing occasionally, until the vegetables are softened and blackened (around 8–10 minutes depending on heat level).
- Transfer roasted vegetables to a blender. Add oregano, cilantro, Hatch chile powder, salt, and pepper. Add a splash of water if needed. With the blender running, slowly drizzle in the olive oil to emulsify. Puree until smooth. Set aside.
- Stack the corn tortillas, slice into 3 even strips, then cut each into rectangles (~60 pieces).
- Heat neutral frying oil in your skillet over medium-high heat. Test with one piece—if it bubbles immediately, you're ready. Fry tortillas in batches until golden and crispy, about 1–2 minutes each batch. Transfer to paper towels to drain.
- Wipe the skillet clean (if needed) and pour in the green chile sauce. Bring to a simmer over medium heat. Add tortilla pieces, stirring gently to coat. Cook just enough to soften the chips—about 2–3 minutes—so they still hold some crunch.
- Make 4 wells in the chile‑coated chips. Crack an egg into each and gently fry or poach until whites are set but yolks still soft. Remove pan from heat.
- Sprinkle crumbled cheese across the dish and let it melt slightly. Dollop Mexican crema over each serving.
- Top with cilantro leaves and shaved radish slices for color and crunch. Serve immediately while hot and saucy.
