Green chilaquiles are the ultimate comfort food that transports you straight to a cozy kitchen filled with the aroma of roasted tomatillos and fresh cilantro. This dish, vibrant and bursting with flavor, is perfect for breakfast, brunch, or even a light dinner. Jorge’s Green Chilaquiles Recipe is a delightful way to enjoy the crunch of tortilla chips smothered in a zesty green sauce, topped with creamy media crema and Oaxacan cheese. Let’s dive into this delicious adventure!
What Makes This Recipe Special
What sets Jorge’s Green Chilaquiles apart is the use of fresh tomatillos that create a tangy and slightly sweet sauce, paired with the earthy notes from roasted garlic and onion. The addition of shredded chicken makes it heartier, while the cheese and crema provide a lush finish, creating a perfect balance of textures and flavors. This recipe is not only delicious but also customizable; feel free to add your favorite toppings like avocado, radishes, or even a fried egg on top!
Shopping List
- 1 pound tomatillos (about 12 to 14), husks removed, rinsed and dried
- 1 onion
- 4 garlic cloves
- 1 cup packed cilantro leaves
- Kosher salt (to taste)
- 1 tablespoon vegetable oil
- 1 cooked chicken breast, shredded
- 13 ounces freshly fried tortilla chips or thick cut store-bought tortilla chips
- 1 can (7.6-ounces) full fat media crema (or heavy cream/sour cream thinned with water)
- 8 ounces Oaxacan cheese, shredded (or low moisture mozzarella)
What You’ll Need (Gear)
- Blender or food processor – to blend the sauce smoothly
- Large skillet – for sautéing and frying
- Spatula – to mix and serve
- Serving plates – for presenting your chilaquiles
Jorge’s Green Chilaquiles Recipe: Step-by-Step Guide
Step 1: Prepare the Tomatillo Sauce
Start by placing the rinsed tomatillos, onion, and garlic cloves in a saucepan. Cover them with water and bring to a boil. Let them simmer for about 10-15 minutes until the tomatillos are soft and the onion is translucent.
Step 2: Blend the Sauce
Once the tomatillos, onion, and garlic are cooked, drain the water and transfer the mixture to a blender. Add the cilantro and a pinch of kosher salt. Blend until you achieve a smooth consistency. Taste and adjust the salt as needed.
Step 3: Cook the Sauce
In a large skillet, heat the tablespoon of vegetable oil over medium heat. Pour in the blended tomatillo sauce and let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
Step 4: Add the Chicken
Stir in the shredded chicken breast into the sauce, allowing it to heat through and absorb the flavors. This step elevates your chilaquiles by adding protein and richness.
Step 5: Combine with Tortilla Chips
Add the freshly fried tortilla chips or store-bought chips into the skillet and gently fold them into the sauce until they are well coated. Be careful not to break the chips too much; you want a mix of crunchy and soft textures.
Step 6: Serve and Garnish
Divide the chilaquiles onto serving plates. Drizzle with media crema and sprinkle generously with shredded Oaxacan cheese. You can also add fresh cilantro, avocado slices, or radishes for extra flavor and color.
International Equivalents
- 1 pound tomatillos – approximately 450 grams
- 1 cup packed cilantro – about 30 grams
- 1 tablespoon vegetable oil – 15 ml
- 1 can of media crema – 220 ml
- 8 ounces Oaxacan cheese – about 225 grams
Missteps & Fixes
- If the sauce is too sour: Add a pinch of sugar to balance the acidity of the tomatillos.
- If the chips become too soggy: Serve immediately after mixing them in the sauce to maintain their crunch.
- If you don’t have tomatillos: You can substitute with green tomatoes or a mix of green bell pepper and lime juice for a different flavor profile.
Store, Freeze & Reheat
Chilaquiles are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through. Note that the chips may become softer upon reheating. If you want to freeze the sauce, you can do so for up to 3 months, but it’s recommended to store the chips separately to maintain their crunch.
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes! You can easily make this dish vegetarian by omitting the chicken and adding black beans or sautéed vegetables like bell peppers and zucchini for added protein and flavor.
What type of tortilla chips should I use?
Freshly fried tortilla chips are ideal for this recipe, but you can also use thick-cut store-bought tortilla chips. Just ensure they are sturdy enough to hold up to the sauce without getting too soggy.
Can I use a different type of cheese?
Absolutely! While Oaxacan cheese is traditional, you can substitute it with low moisture mozzarella or even a crumbly feta for a unique twist.
How spicy is this dish?
This recipe is not spicy at all, as tomatillos have a mild flavor. If you prefer a kick, feel free to add jalapeños or a dash of hot sauce to the tomatillo sauce while blending.
Hungry for More?
If you loved Jorge’s Green Chilaquiles Recipe, be sure to explore more of our delicious recipes that celebrate bold flavors and wholesome ingredients. From hearty casseroles to fresh salads, there’s always something new to try in your kitchen. Embrace the joy of cooking and the satisfaction of creating meals that bring people together!
Jorge’s Green Chilaquiles Recipe will quickly become a staple in your home, whether you’re serving it for a special brunch or a cozy weeknight dinner. The combination of fresh ingredients and the homemade tomatillo sauce makes this dish not just a meal, but a celebration of flavors. So grab your ingredients and get ready to indulge in this delightful Mexican classic!
Jorge's Green Chilaquiles Recipe
Ingredients
Equipment
Method
- Start by placing the rinsed tomatillos, onion, and garlic cloves in a saucepan. Cover them with water and bring to a boil. Let them simmer for about 10-15 minutes until the tomatillos are soft and the onion is translucent.
- Once the tomatillos, onion, and garlic are cooked, drain the water and transfer the mixture to a blender. Add the cilantro and a pinch of kosher salt. Blend until you achieve a smooth consistency. Taste and adjust the salt as needed.
- In a large skillet, heat the tablespoon of vegetable oil over medium heat. Pour in the blended tomatillo sauce and let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
- Stir in the shredded chicken breast into the sauce, allowing it to heat through and absorb the flavors. This step elevates your chilaquiles by adding protein and richness.
- Add the freshly fried tortilla chips or store-bought chips into the skillet and gently fold them into the sauce until they are well coated. Be careful not to break the chips too much; you want a mix of crunchy and soft textures.
- Divide the chilaquiles onto serving plates. Drizzle with media crema and sprinkle generously with shredded Oaxacan cheese. You can also add fresh cilantro, avocado slices, or radishes for extra flavor and color.
Notes
- Chilaquiles are best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
- To reheat, place in a skillet over medium heat until warmed through.
- If you want to freeze the sauce, do so for up to 3 months but store chips separately to maintain crunch.
