Stovetop Tomatillo Chilaquiles

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There is nothing I love more than a cheesy bowl of Chilaquiles! I ordered these on repeat on our most recent trip to San Miguel de Allende which inspired a quick and easy version that can be made at home! I present to you... Stovetop Tomatillo Chilaquiles!!

Why I Love This Recipe

If you've never had or heard of Chilaquiles before, today is your lucky day. It's a traditional Mexican breakfast that is basically fried corn tortillas - aka CHIPS - that you jazz up with any number of toppings. Salsas, sauces, cheeses, eggs, beans, etc. It's my dream breakfast (ya'll know I'm a savory breakfast girl for life) and if I could have these on a daily basis, I'd be a happy camper!! Chips - for breakfast - ON BRAND.

Ingredients & Substitutions

  • Shredded Monterey Jack Cheese 
  • Black Beans
  • Scallions and Cilantro
  • Crema
  • Cotija
  • Corn Tortillas
  • Vegetable Oil
  • Tomatillos
  • Yellow Onion
  • Jalapeño
  • Garlic
  • Limes
  • Kosher Salt

*For a full list of ingredients and instructions please see recipe card below

How to Make Stovetop Tomatillo Chilaquiles 

For the Tortilla Chips

  1. Cut the tortillas into 6 triangles each.
  2. Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
  3. Remove from the oil and transfer to a paper towel
  4. Sprinkle sea salt and set aside. 

For the Tomatillo Salsa:

  1. Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
  2. Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference. 

To Assemble: 

  • In a large skillet, warm the tomatillo salsa over medium heat with the black beans. Once warmed through, add the fried tortilla chips into the liquid and nestle to coat. 
  • Top with the shredded cheese and remove from the heat. The residual heat will start to melt the cheese
  • Garnish with cotija, crema, scallions and cilantro. Serve immediately. 
  • Optional to add scrambled or fried eggs on top.
A large skillet with Chilaquiles next to a sliced lime and some sea salt sprinkled on the table.

Tips & Tricks

  • The recipe you'll find below uses Tomatillo salsa which is my current obsession! But if you don't have tomatillos on hand, you could also whip up this easy Chipotle Salsa or this Arbol Salsa - both are equally as extraordinary!
  • When making your own tortilla chips you want to be sure to use plain old corn tortillas. Any of the fancy ones that are part corn / part flour, won't crisp up as nicely!

FAQs

How do you prevent chilaquiles from getting soggy?

The beauty of Chilaquiles is that they do get a bit soggy. But you can prevent them being TOO soggy by just adding a bit of salsa at a time until every chip is just lightly coated!

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Stovetop Tomatillo Chilaquiles

Author: Gaby Dalkin
No ratings yet
Course Breakfast
Cuisine Mexican
Servings 4 people

Ingredients
  

For the Chilaquiles 

  • 1 recipe tomatillo salsa (recipe below)
  • 1-2 cups shredded Monterey Jack cheese
  • Freshly fried tortilla chips (recipe below)
  • 1 cup black beans
  • Scallions and cilantro to garnish
  • Crema to finish
  • Cotija to finish

For the Tortilla Chips

  • 5 small corn tortillas
  • ½ cup vegetable oil
  • 1 teaspoon kosher salt

For the Tomatillo Salsa

  • 1 pound tomatillos husked and rinsed and halved
  • ½ small yellow onion roughly chopped
  • 1 green jalapeño stemmed
  • 3 cloves garlic
  • 1 tablespoon kosher salt
  • cup fresh cilantro chopped
  • 2 limes juiced
  • Kosher salt

Instructions
 

For the Tortilla Chips

  • Cut the tortillas into 6 triangles each.
  • Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
  • Remove from the oil and transfer to a paper towel.
  • Sprinkle sea salt and set aside.

For the Tomatillo Salsa

  • Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
  • Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.

To Assemble

  • In a large skillet, warm the tomatillo salsa over medium heat with the black beans. Once warmed through, add the fried tortilla chips into the liquid and nestle to coat.
  • Top with the shredded cheese and remove from the heat. The residual heat will start to melt the cheese
  • Garnish with cotija, crema, scallions and cilantro. Serve immediately.
  • Optional to add scrambled or fried eggs on top.

Nutrition Information

Calories: 571kcal | Carbohydrates: 36g | Protein: 16g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 3271mg | Potassium: 612mg | Fiber: 8g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 26mg | Calcium: 344mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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