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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!
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Chilaquiles Verdes with Sweet Corn

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!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 395kcal

Ingredients

Salsa Verde

  • 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

Chilaquiles

  • 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

Instructions

Salsa Verde

  • 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.

Chilaquiles

  • 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!

Notes

Chilaquiles are best if served immediately after making.

Nutrition

Serving: 8oz (calculated without toppings) | Calories: 395kcal | Carbohydrates: 58.3g | Protein: 7.4g | Fat: 15.9g | Saturated Fat: 2.5g | Sodium: 234mg | Potassium: 435mg | Fiber: 7.7g | Sugar: 3g | Calcium: 52mg | Iron: 3mg