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San Diego Chilaquiles

Chilaquiles is a Mexican dish usually served for breakfast. This recipe consists of a tomatillo verde sauce. Tomatillos , Garlic, Habanero pepper, Onions are all charred to perfection then blended together to create a delicious Verde sauce. Topped with fried or scrambled eggs and you have a delicious breakfast platter ready in minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: Mexican
Ingredients Method

Ingredients
  

Chilaquiles Verde Sauce
  • ¼ cup Olive Oil
  • 1.5 lb Tomatillos (10-12) Peeled and Rinsed
  • 1 Habanero pepper
  • 1 to 2 Serrano peppers
  • ½ Large Red Onion or 1 small Onion cut in half
  • 4 to 5 Garlic cloves Peeled
  • 1/2 to 1 cup Water
Layers and Toppings
  • 4 cups Corn Tortilla Chips 1 small bag
  • ½ cup Mexican Cheese blend Shredded Monterey Jack & Cheddar
  • 1 can Pinto Beans Rinsed
  • 3 large Eggs
  • ½ cup Mexican Crema
  • 2 ounces Queso Fresco crumbled
  • 1/2 bunch Cilantro chopped

Method
 

Verde Salsa
  1. Heat a large cast iron pan on medium-high heat and and add oil. Add all ingredients for Verde Sauce except water.
  2. Grill all ingredients until charred to your liking. Set aside to cool.
  3. Add all charred ingredients to a blender. Pour water slowly and blend alternately until mixture reaches a smooth salsa like consistency.
  4. Transfer salsa to a saucepan and Simmer. Add more water if salsa starts to thicken.
Chilaquiles Layers
  1. In the same cast iron or a seperate frying pan, cook the eggs to your liking and set aside
  2. Now in the same cast iron, toss the chips, top with cheese and transfer to a serving dish.
  3. Add simmered Salsa all over the chips. Top with Egg.
  4. Using a spoon, drizzle Crema , add crumbled queso and chopped cilantro to garnish