Chilaquiles is a traditional Mexican breakfast/brunch dish. Corn tortillas are cut, fried and topped with salsa and cooked till the tortillas turn soft. Red or green salsa can be used for this dish. It is topped with queso fresco( Mexican cheese), sour cream, pico de gallo and a protein, either egg or chicken. This chilaquiles with verde( green) salsa recipe is from Lisa Dupar’s Fried Chicken and Champagne cookbook. Lisa is the owner of the sassy Pomegranate Bistro located in Redmond, WA. It is one of my favorite brunch places on the east side of Seattle. Lisa mentions in her book that this dish was on her staff lunch menu which was unknown to her for many months. When she tasted the chilaquiles, she thought it wasn’t fair to keep this wonderful dish away from her customers at the bistro, hence included it in their weekend brunch menu. I haven’t seen this on their menu of late, so this recipe is perfect for those of us who love chilaquiles at Pomegranate Bistro.
Blend the cooked tomatillos and peppers with onions, garlic and cilantro.
Toss tortilla chips with salsa in an oven proof dish. Top with cheese and bake for 10-15minutes.
Serve hot, topped with pico de gallo and scrambled eggs.
14oz store bought or home made tortilla chips
3 jalapeno peppers
1 yellow or white onion, roughly chopped
2 cloves of garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 small bunch cilantro
2 cups cheese, a mix of shredded Mexican blend and queso fresco ( I used 1/4 cup of shredded pepper jack)
4 eggs, scrambled
sour cream for garnish ( I didn’t use)
pico de gallo ( a mix of finely chopped tomatoes, onions, cilantro, jalapeno mixed with salt, pepper and lemon juice)
1. Remove papery skins from tomatillos and rinse off any sticky residue on the skin. Cut each tomatillo into 4 pieces.
2. Place cut tomatillos and jalapenos in a large pot, cover with water and bring it to a boil. Boil for 10minutes, drain and reserve the cooking water.
3. Place 1/4 cup of cooking water along with boiled tomatillos and jalapenos in a blender. Add onions, cilantro, garlic, salt and pepper. Blend until smooth and set aside. This salsa can be stored in the refrigerator for up to a week.
4. Preheat oven to 350F.
5. Toss tortilla chips with the salsa in a baking dish. Top with cheese and bake for 10-15 minutes or until the cheese melts. Queso fresco is like the Mexican version of feta cheese, therefore it won’t melt fully but will turn soft when baked.
6. Top with scrambled eggs, pico de gallo and sour cream.
7. You can also cook this on stove top, transfer the blended salsa on to a skillet and toss in the tortilla chips. Cook on medium heat till the chips turn soft, not mushy.