This post may contain affiliate links.
When I have extra tortilla chips I like to make these Easy Chilaquiles Verde. One of my favorite breakfast/brunch items on the menu!
This dish is similar to another much loved Mexican breakfast – Huevos Rancheros. Since I typically buy a huge bag of tortilla chips from Costco and end up with a lot leftover, these easy Chilaquiles Verde make good use of them. Bonus, there’s no need to cut up and fry corn tortillas (although that works too!). To make this dish even simpler I always use jarred salsa verde. This time around I used a jar of Signature Select brand salsa verde that I bought at Safeway which was delicious! This recipe is versatile… once the chips are tossed in the sauce, put them on plates and top the chilaquiles with whatever toppings you prefer. I like a fried egg, a little cheese, avocado, chopped tomato, sliced green onions and cilantro. I even added some canned black beans to the salsa.
Next time you’re looking for a quick and delicious breakfast/brunch (or really any time of day) dish give these easy Chilaquiles Verde a try. I bet they’d be awesome accompanied by some Bloody Marys!
PrintEasy Chilaquiles Verde
These easy Chilaquiles Verde really don’t have much of an exact recipe… Start with your favorite store bought salsa verde and chips, then top with as much or as little of additional topping ingredients you like.
- Yield: 2-4
Ingredients
- tortilla chips
- Salsa Verde
- canned black beans, rinsed
- eggs
- shredded cheddar
- crumbled Cotija cheese
- sliced green onions
- chopped tomatoes
- sliced avocado (or guacamole)
- chopped cilantro
Instructions
First, prepare all your preferred toppings and set aside so you’re ready to assemble (you don’t want the chips sitting in the heated salsa too long or they’ll get soggy). I even prepare the eggs ahead of time as well. Fried, scrambled…any kind you like is good.
Add a jar of your favorite salsa verde and some rinsed black beans to a large skillet and heat over medium high heat. Once hot, add tortilla chips and gently toss to coat with the salsa verde.
Remove individual portions of sauced chips to serving plates or shallow bowls. Top with any and all of your desired toppings.
Notes
Use thick tortilla chips (not thin ones) so they hold up better when heated with the salsa.
I used a 24oz. jar and added enough chips for 2-3 servings.