If you’re craving a vibrant, comforting dish that packs a punch of flavor and a whole lot of cheesy goodness, look no further than this Green Chile and Extra Cheese Chilaquiles Recipe. This Mexican classic transforms simple tortillas into a luscious skillet meal where crispy triangles are bathed in tangy green enchilada sauce, then topped with generous amounts of melty Monterey Jack and crumbly queso fresco. It’s the perfect dish to brighten up any breakfast, brunch, or even a cozy dinner with its bright colors, inviting aromas, and layers of taste that make you want to savor every bite.
Ingredients You’ll Need
Every ingredient in this Green Chile and Extra Cheese Chilaquiles Recipe plays its part to create the perfect harmony of taste, texture, and color. From the crispy fried corn tortillas adding crunch to the luscious green chile sauce infusing the dish with warmth, each element is simple yet essential.
- Corn tortillas: The base of the dish, cut into triangles and fried until golden and crispy for that satisfying crunch.
- Vegetable oil: Used for frying the tortillas evenly and achieving that perfect texture without overpowering flavors.
- Green enchilada sauce (salsa verde): This tangy, slightly spicy sauce is what brings the dish’s signature vibrant color and flavor.
- Canned diced green chiles: Adds an extra layer of mild heat and authentic green chile taste.
- Garlic powder: Provides a subtle hint of garlic that deepens the overall flavor.
- Cumin: Gives warmth and earthiness that enhances the green enchilada sauce beautifully.
- Salt and pepper: To season perfectly, balancing all the flavors.
- Shredded Monterey Jack cheese: Melts silky smooth for that irresistible gooey, cheesy layer.
- Crumbled queso fresco: Adds a fresh, salty contrast and crumbly texture on top.
- Chopped cilantro: A fresh herbaceous note that brightens the dish just before serving.
- Diced red onion: Gives a mild pungent crunch and lovely color contrast.
- Optional toppings: Fried eggs, avocado slices, sour cream, and lime wedges for added richness, creaminess, and acidity.
How to Make Green Chile and Extra Cheese Chilaquiles Recipe
Step 1: Fry the Tortillas
Begin by heating about half an inch of vegetable oil in a large skillet over medium heat. Once hot, carefully fry the tortilla triangles in batches, flipping after 1-2 minutes so they become golden and delectably crispy on both sides. Drain the fried chips on paper towels to remove excess oil. This step is crucial because crispy tortillas provide the perfect texture contrast once soaked in sauce.
Step 2: Prepare the Green Chile Sauce
Clear the skillet and warm your green enchilada sauce over medium heat. Stir in the diced canned green chiles, garlic powder, cumin, and a pinch of salt and pepper. Let the sauce simmer gently for 2 to 3 minutes so the spices meld and the chiles release their subtle smoky flavor into the sauce.
Step 3: Combine Chips and Sauce
Add the golden tortilla chips to the sauce and gently fold to coat each chip evenly without breaking them apart. Cook the mixture for a few minutes until the chips begin to soften but still retain some crispness. This step balances the classic chilaquiles texture of tender yet crunchy.
Step 4: Layer on the Cheese
Evenly sprinkle the shredded Monterey Jack cheese on top of the sauced chips. Immediately cover the skillet with a lid to allow the cheese to melt into a perfect, gooey layer over about 2 to 3 minutes. The extra cheese turns this dish from simple to downright indulgent.
Step 5: Garnish and Serve
Remove the skillet from heat and garnish your chilaquiles with crumbled queso fresco, freshly chopped cilantro, and diced red onion. If you like, add optional toppings like a perfectly fried egg, creamy avocado slices, a dollop of sour cream, or a squeeze of lime juice to elevate your Green Chile and Extra Cheese Chilaquiles Recipe to restaurant-worthy levels.
How to Serve Green Chile and Extra Cheese Chilaquiles Recipe
Garnishes
Garnishes are where this Green Chile and Extra Cheese Chilaquiles Recipe truly shines. The fresh cilantro adds brilliant herbaceous notes, while crumbled queso fresco offers a salty, slightly tangy touch. A scattering of diced red onion provides crunch and a pop of color. Adding a fried egg on top introduces rich creaminess, complementing the spicy green chile sauce perfectly.
Side Dishes
To round out your meal, consider serving light sides like black beans or a simple avocado salad to cool the palate. Mexican rice or refried beans also pair beautifully, making the meal more filling and adding comforting textures that meld with the chilaquiles’ bold flavors.
Creative Ways to Present
Feel like mixing things up? Try layering your Green Chile and Extra Cheese Chilaquiles Recipe in individual ramekins for a charming presentation, or serve it stacked as a savory chilaquiles casserole. You can also turn it into a brunch centerpiece by arranging multiple skillets at the table with various toppings so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from your Green Chile and Extra Cheese Chilaquiles Recipe (though we bet they’ll go fast), store them in an airtight container in the refrigerator for up to 2 days. The tortillas will continue to soften, so it’s best enjoyed fresh or reheated creatively.
Freezing
While freezing is possible, it’s not ideal for preserving the crunchy texture of chilaquiles. However, if needed, freeze the leftover sauced chips without cheese separately, then add fresh cheese when reheating to maintain some meltiness and avoid sogginess.
Reheating
Reheat leftovers gently in a skillet over low heat to help revive some crispness. Covering while heating helps melt any leftover cheese. Microwave reheating is quicker but will soften the chips more, so expect a different texture from freshly made.
FAQs
Can I use store-bought tortilla chips instead of frying fresh tortillas?
Absolutely! Store-bought thick tortilla chips are a convenient shortcut and still work well, especially if you want to save time. Just make sure the chips are sturdy enough to hold up to the sauce without becoming mushy too quickly.
How spicy is this Green Chile and Extra Cheese Chilaquiles Recipe?
The recipe has a mild to moderate heat level thanks to the green enchilada sauce and diced green chiles. You can easily adjust the spiciness by adding jalapeños or using a spicier salsa verde to suit your preference.
What kind of cheese works best for chilaquiles?
Monterey Jack melts beautifully and offers a creamy texture, while queso fresco adds a fresh, tangy contrast on top. If you want to experiment, try queso añejo or a mild cheddar, but sticking to these two keeps the classic flavor profile.
Can I make this recipe vegan?
Yes! Substitute the cheeses with vegan cheese alternatives that melt well and use a plant-based sour cream or skip toppings like fried eggs. The rest of the recipe naturally lends itself to vegan adaptation.
Is this dish suitable for breakfast only?
Not at all! While chilaquiles are a beloved Mexican breakfast staple, this Green Chile and Extra Cheese Chilaquiles Recipe works beautifully for brunch, lunch, or even a casual dinner when you want something hearty and flavorful.
Final Thoughts
This Green Chile and Extra Cheese Chilaquiles Recipe is one of those dishes that feels like a warm hug on your plate, full of vibrant flavors and delightful textures. Whether you’re sharing it with friends on a weekend brunch or making it cozy for yourself on a quiet morning, it’s a recipe that invites you to slow down and savor. Give it a try and let yourself fall in love with every cheesy, tangy, crispy bite!
Print
Green Chile and Extra Cheese Chilaquiles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Green Chile and Extra Cheese Chilaquiles is a vibrant Mexican breakfast dish featuring crispy homemade tortilla chips simmered in tangy green enchilada sauce, then topped with melted Monterey Jack cheese, queso fresco, and fresh garnishes. This comforting skillet meal combines bold flavors and rich textures, perfect for a savory start to the day or a satisfying main course.
Ingredients
For the Chips
- 10 corn tortillas, cut into triangles
- Vegetable oil for frying
For the Sauce
- 2 cups green enchilada sauce or salsa verde
- 1/2 cup canned diced green chiles
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Cheese and Garnishes
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Optional toppings: fried eggs, avocado slices, sour cream, lime wedges
Instructions
- Fry the tortilla chips: Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Working in batches, fry the tortilla triangles until golden and crispy, about 1–2 minutes per side. Drain on paper towels and set aside.
- Prepare the sauce: In a large clean skillet or sauté pan, warm the green enchilada sauce over medium heat. Stir in the diced green chiles, garlic powder, cumin, and season with salt and pepper. Let the sauce simmer gently for 2–3 minutes to meld flavors.
- Combine chips with sauce: Add the fried tortilla chips to the sauce and gently fold them in to coat evenly. Cook for an additional 2–3 minutes so the chips soften slightly but retain some crunch.
- Melt the cheese: Sprinkle the shredded Monterey Jack cheese evenly over the top of the chip and sauce mixture. Cover the skillet with a lid and cook for 2–3 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove from heat and garnish with crumbled queso fresco, chopped cilantro, and diced red onion. Add optional toppings such as fried eggs, avocado slices, sour cream, or lime wedges for extra flavor. Serve immediately to enjoy the perfect balance of textures.
Notes
- Use store-bought thick tortilla chips as a shortcut to save time instead of frying your own tortillas.
- Adjust the spiciness by adding jalapeños or using a hotter salsa verde to suit your heat preference.
- Best served fresh because the tortilla chips soften quickly once combined with the sauce.
