If you’ve ever craved a breakfast or brunch with serious flair, get ready for these Green Chile and Extra Cheese Chilaquiles. Imagine crisp, golden tortilla triangles tossed in zesty green chile sauce, smothered with a generous layer of oozy cheese, all crowned with fried eggs and vibrant garnishes. This irresistible dish delivers bold flavor, creamy richness, and that satisfying crunch that makes everyone swoon—it’s comfort food with a punch, and a guaranteed crowd-pleaser.
Ingredients You’ll Need
Gather these simple, vibrant ingredients to bring Green Chile and Extra Cheese Chilaquiles to life. Each one plays a crucial role—adding hearty texture, authentic flavor, or that final pop of color to your plate.
- Corn tortillas: The foundation of this dish, they get extra crunchy when fried and soak up every bit of tangy sauce.
- Vegetable oil: Essential for frying the tortillas to crispy, golden perfection without adding heavy flavor.
- Green chile enchilada sauce or salsa verde: Delivers the tangy, savory zip that defines Green Chile and Extra Cheese Chilaquiles.
- Diced green chiles: These add gentle spice and a fresh kick—perfect for layering heat.
- Garlic powder: A pantry staple that gives a savory backbone to the sauce.
- Cumin: Adds subtle earthiness and rounds out the punch of green chile.
- Monterey Jack cheese: Melts beautifully for that stretchy, gooey cheese pull.
- Cheddar cheese: Brings sharpness and a gorgeous golden color when baked.
- Eggs (optional): Fried or scrambled eggs are the crown jewel of classic chilaquiles, adding creamy, protein-rich goodness.
- Fresh cilantro: A sprinkle of this herb brightens everything with fresh, citrusy notes.
- Sour cream or Mexican crema: Drizzle for a cool, tangy contrast to all the savory elements.
- Avocado: Creamy, buttery slices mellow out the spice and bring welcome richness.
- Lime wedges: A finishing squeeze of lime juice wakes up every bite.
How to Make Green Chile and Extra Cheese Chilaquiles
Step 1: Prep Your Tortilla Triangles
Start by cutting your corn tortillas into small triangles—think sturdy chips, perfect for scooping up that saucy, cheesy goodness later. The key is to keep them roughly uniform so they fry up evenly and hold their crunch.
Step 2: Fry Until Crispy
Heat the vegetable oil in a large skillet over medium heat. Working in batches, fry the tortilla triangles on both sides until they’re golden and crisp, about one to two minutes per side. Let the finished chips drain on a paper towel-lined plate. This extra step ensures your Green Chile and Extra Cheese Chilaquiles have the best possible texture, staying crispy even after bathing in sauce.
Step 3: Make That Irresistible Sauce
With your skillet still warm, lower the heat and pour in the green chile enchilada sauce (or salsa verde). Stir in the diced green chiles, garlic powder, and cumin. Let this mixture gently simmer for a few minutes to let the flavors meld and deepen—it’ll smell amazing and set the stage for the whole dish.
Step 4: Bring It All Together
Add your freshly fried tortilla triangles back into the skillet. Toss everything gently to coat the chips thoroughly in that delicious green chile sauce. Once every piece is beautifully sauced, scatter both Monterey Jack and cheddar cheeses in an even layer across the top, ensuring no corner goes without that extra cheese magic.
Step 5: Bake Until Bubbly
Pop the skillet into a preheated oven at 375°F (190°C). Bake the Green Chile and Extra Cheese Chilaquiles for 8 to 10 minutes. You’re aiming for cheese that’s melting, bubbling, and lightly golden in spots. This baking step melds all the flavors and crisps up the edges, creating pure chilaquiles bliss.
Step 6: Garnish and Serve
If using eggs, fry or scramble them while the chilaquiles bake. Once out of the oven, top with the eggs, then load up on chopped cilantro, a generous drizzle of sour cream or crema, creamy avocado slices, and plenty of fresh lime wedges. Serve these Green Chile and Extra Cheese Chilaquiles immediately—nothing beats that contrast of hot, melty cheese and cold, bright toppings!
How to Serve Green Chile and Extra Cheese Chilaquiles
Garnishes
Go all out with toppings—generous handfuls of cilantro, velvety dollops of sour cream or crema, buttery avocado slices, and wedges of lime on the side. Each garnish adds color, texture, and just the right pop of flavor to balance the richness of the Green Chile and Extra Cheese Chilaquiles.
Side Dishes
Round out your meal with classic breakfast sides like refried black beans, crispy breakfast potatoes, or a light fruit salad. These options bring extra heartiness or a hint of sweetness, making your chilaquiles feast feel complete and wonderfully indulgent.
Creative Ways to Present
For a fun twist, assemble individual portions in small cast-iron skillets or shallow bowls for a brunch party. You can also try serving Green Chile and Extra Cheese Chilaquiles as a taco filling—just spoon a little into warm tortillas, top as usual, and enjoy a hand-held version!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the Green Chile and Extra Cheese Chilaquiles cool completely, then transfer to an airtight container. Refrigerate for up to 2 days. The chips will soften a bit, but flavors deepen—almost like a delicious, comforting casserole.
Freezing
For best results, avoid freezing fully assembled chilaquiles, as the tortillas tend to get soggy when defrosted. If you want to prep ahead, you can freeze the sauce on its own, then fry the tortillas fresh and assemble just before baking for maximum crunch.
Reheating
To reheat, cover and bake the chilaquiles in a 350°F (175°C) oven until warmed through, about 10–15 minutes. A splash of extra sauce or a sprinkling of cheese before reheating will help restore their original lusciousness. The microwave works for single servings, but the oven keeps the best texture.
FAQs
Can I use store-bought tortilla chips instead of frying my own?
Absolutely! If you’re short on time, sturdy store-bought tortilla chips are a fantastic shortcut. Just be sure to use thicker chips so they won’t get soggy too quickly in the sauce—your Green Chile and Extra Cheese Chilaquiles will still taste incredible.
Is this recipe very spicy?
Green Chile and Extra Cheese Chilaquiles are usually just mildly spicy, but it all comes down to your green chile sauce and the diced chiles you choose. You can easily dial up the heat with spicier sauce or add sliced jalapeños, or keep things mild for broader appeal.
What’s the best cheese to use?
The Monterey Jack and cheddar combo gives you both gooey melting quality and just the right bit of sharpness, but you can also experiment! Try pepper jack for heat, or a sprinkle of queso fresco on top for a fresh, crumbly twist.
Can Green Chile and Extra Cheese Chilaquiles be made vegan?
Yes! Swap out the cheeses for your favorite plant-based versions, use oil instead of butter for frying, and opt for vegan sour cream or crema. Skip the eggs or use a tofu scramble for a vegan-friendly topping.
How do I make them extra crispy?
The crisp factor starts with frying your tortillas until truly golden, then adding them to the sauce just before baking—don’t let them sit around too long before they hit the oven. Serve immediately after baking for the best crunch in every bite of your Green Chile and Extra Cheese Chilaquiles.
Final Thoughts
I can’t wait for you to whip up a skillet of Green Chile and Extra Cheese Chilaquiles—they’re one of those dishes that’s as fun to make as it is to eat. Dive in, customize with your favorite toppings, and share the deliciousness with family and friends. There’s no better way to bring a little extra flavor and joy to your next breakfast or brunch!
Print
Delicious Spinach Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop, Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with these Green Chile and Extra Cheese Chilaquiles. This hearty and cheesy Mexican-inspired dish is perfect for a satisfying breakfast or brunch.
Ingredients
Corn Tortillas:
10 corn tortillas (cut into triangles)
Vegetable Oil:
2 tbsp
Green Chile Enchilada Sauce or Salsa Verde:
1½ cups
Diced Green Chiles:
1 (4 oz) can
Garlic Powder:
½ tsp
Cumin:
¼ tsp
Monterey Jack Cheese, shredded:
½ cup
Cheddar Cheese, shredded:
½ cup
Eggs (optional, fried or scrambled):
2 large
Fresh Cilantro, chopped:
¼ cup
Sour Cream or Mexican Crema:
¼ cup
Avocado, sliced:
1
Lime Wedges:
for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Fry Tortillas: Heat oil in a skillet, fry tortilla triangles until golden, and drain.
- Prepare Sauce: In the same skillet, simmer green chile sauce, green chiles, garlic powder, and cumin.
- Combine and Bake: Add fried tortillas to the sauce, top with cheeses, bake until melted.
- Finish and Serve: Top with eggs, cilantro, sour cream, avocado, and lime wedges. Serve hot.
Notes
- For a shortcut, use store-bought tortilla chips.
- You can make it spicier with jalapeños or hot sauce.
- Perfect for brunch or a quick dinner.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 115mg
