Classic chilaquiles verdes features crispy corn chips smothered in a homemade salsa verde and topped with charred sweet corn, fried eggs, and all the extra toppings you desire!
Breakfasts this loaded are just always a good game plan for starting the morning off right.
Chilaquiles are hands down my favorite breakfast item to order at brunch, so it was only a matter of time before I had to share my own version with y’all!
Disclaimer: these chilaquiles are definitely not fully authentic, but they sure are freaking good.
Not only is this killer breakfast SO loaded down with the goods, it’s surprisingly FAST and easy to make!
No fancy techniques or ingredients required, we’re basically just making a killer homemade salsa verde, smothering corn chips with it, and then covering the whole skillet heavy with toppings.
These Chilaquiles Verdes feature…
- Crisp, tender corn chips
- A spicy, flavorful homemade salsa verde
- Sweet, smoky charred corn
- Beautiful fried eggs on top
- All the toppings you want!
Making the Chilaquiles Verdes
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Lime juice
- Sweet corn
- Olive oil
- Corn chips
- Toppings (keep reading for suggestions and our favorites!)
Can I Use Jarred Salsa Verde?
Yes, you sure can! Any premade jarred salsa verde would work just fine in this recipe if you want to speed up the process.
In place of my homemade recipe, you will need about 1-1/2 cups salsa verde.
Tips for Perfect Chilaquiles
- Make homemade salsa verde – if you have a few extra minutes, you’ll love my homemade recipe!
- Heat salsa verde then add chips – bring the salsa verde to a simmer, then begin folding in chips. It may look like they won’t all fit in the pan, but just be patient and keep gently folding until they’re covered in the salsa verde.
- Have all your toppings prepped – chilaquiles are a bit of a time-sensitive dish because we want the chips to stay crispy and tender. Have all your toppings ready to go BEFORE you fold the chips into the salsa verde.
- Serve chilaquiles immediately – again, this is a time-sensitive dish and it’s best if served immediately after the chips have been folded into the verde.
What to Top Chilaquiles With
The sky’s the limit for what you can top these chilaquiles with! a few of our favorites…
- Sliced avocado (an essential for us!)
- Radish slices
- Eggs (cooked any way you prefer)
- Cotija cheese or your favorite
- Minced red onion
- Hot sauce
Make Ahead Instructions
The biggest timesavers with these chilaquiles is as follows.
- Make your salsa verde ahead of time and store in refrigerator up to 1 week in advance.
- Prep all your toppings up to a few hours in advance (except slicing the avocado and cooking the eggs – save that for right before)
When you’re ready to assemble, it should only take a couple minutes to throw together these chilaquiles!
Y’all, this is just a breakfast for the record books. The chips are crunchy and tender, the salsa verde is so flavorful, and the toppings? They just make this whole skillet.
You can serve it on plates if you desire, but honestly? We usually just dig into this breakfast goodness straight from the pan with our hands and call it a day.
Obviously a very good day.
Watch these chilaquiles made step-by-step on Google web stories!
More savory breakfasts that are a must try!
Chilaquiles Verdes with Sweet Corn
- 8 medium tomatillos, husks removed
- 1 small jalapeno, stem and seeds removed (or leave seeds in for a spicier verde)
- 2 tablespoons minced yellow onion
- 2 cloves garlic, minced
- 3/4 cup fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- 2 medium ears sweet corn, husk and silk removed
- 2 teaspoons extra-virgin olive oil
- 5 cups corn tortilla chips (about 5 handfuls)
- Eggs cooked your preferred way, sliced avocado, red onion, cotija cheese, minced fresh cilantro, and sliced radish for topping
- Place tomatillos on a greased baking sheet. Broil under high heat 5-7 minutes until slightly blistered. Cool slightly and transfer to a blender or food processor.
- Add remaining salsa verde ingredients and blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
- Brush corn cobs with olive oil. Grill corn over medium-high heat OR sear in a large cast iron skillet on the stovetop over medium-high heat, turning occasionally until sweet corn is slightly charred, about 6-8 minutes of cooking.
- Allow corn to cool slightly, then carefully cut corn from cobs. Set aside.
- Pour salsa verde into a large skillet over medium-high heat. Bring salsa verde to a simmer, stirring occasionally so it doesn't splatter.
- Remove simmering salsa verde from heat and fold in tortilla chips until are evenly coated. Remove from heat and let tortilla chips soften slightly in salsa verde about 1 minute.
- Top chilaquiles with eggs, sweet corn, avocado, red onion, cotija cheese, cilantro, and sliced radish. Serve chilaquiles immediately and enjoy!