There’s nothing quite like the tantalizing aroma of roasted tomatillos mingling with garlic and spices, creating an unmistakable atmosphere of a bustling Mexican kitchen. One lazy Sunday afternoon, as I was flipping through some old recipe books for inspiration, I stumbled upon the concept of green chile and extra cheese chilaquiles. The idea sparked a memory of a dish I had tried at a quaint little restaurant, and I knew I had to recreate it at home.
This recipe brings together the vibrant flavors of Hatch chiles, the crispy crunch of handmade tortilla chips, and oozy, melty cheese, making it an instant crowd-pleaser for any brunch gathering or cozy dinner. Plus, it’s incredibly easy to whip up, transforming a few simple ingredients into a vibrant feast worthy of any special occasion—or a comforting weeknight meal. Gather your loved ones around the table, and get ready to indulge in this delightful twist on a classic favorite. Your taste buds will thank you!
Why is Green Chile and Extra Cheese Chilequiles a Must-Try?
Flavor explosion: The rich combination of roasted tomatillos, aromatic garlic, and zesty Hatch chiles envelops your taste buds in a fiesta of flavors.
Easy preparation: This dish is made from simple, readily available ingredients and comes together in no time, perfect for a delightful brunch or a quick weeknight meal.
Crowd-pleaser: Its melty cheese and crispy tortilla chips create a dish that everyone will rave about, making it ideal for sharing with family and friends.
Comfort food: This recipe hits all the notes of nostalgia and warmth, providing that satisfying, cozy meal everyone loves.
Versatile serving: Enjoy it at breakfast, brunch, or even dinner; these chilequiles adapt to whatever occasion you choose!
It’s a dish that brings people together, leaving everyone wanting more. For more creative meal ideas, check out our chef-inspired recipes.
Green Chile and Extra Cheese Chilequiles Ingredients
For the Sauce
- Tomatillos – These tangy fruits provide the base for a vibrant sauce that sets the tone for your chilequiles.
- White onion – Chopped onions add a sweet depth of flavor that balances the tartness of the tomatillos.
- Garlic cloves – Garlic infuses the sauce with an aromatic quality that elevates every bite.
- Green onions – These add a mild, fresh punch and a hint of color to your sauce.
- Mexican oregano – This herb adds an authentic flavor that enhances the overall taste profile.
- Cilantro leaves – Fresh cilantro not only brings brightness but also embodies the essence of Mexican cuisine.
- Green New Mexico Hatch chile powder – This spice adds a signature heat that pairs beautifully with the tomatillos.
- Extra virgin olive oil – This oil is key for emulsifying your sauce and adding richness.
- Sea salt – A sprinkle of salt is essential for bringing all the flavors together.
- Ground black pepper – This adds just the right amount of warmth and complexity to your dish.
For the Tortilla Chips
- Corn tortillas – These are the backbone of this dish, becoming crispy, flavorful chips when fried.
- Neutral oil for frying (vegetable, canola, or peanut) – A good frying oil ensures your chips stay light and crispy without overwhelming the flavors.
For the Toppings
- Large eggs – Eggs cooked to perfection can be fried or poached to add a delightful richness.
- Crumble cojita cheese or queso fresco/Monterey Jack – This cheese enhances the overall creaminess, making every bite heavenly.
- Mexican crema – A dollop of crema adds a luscious touch that complements the spiciness.
- Fresh cilantro leaves for garnish – Use this for a pop of green and fresh flavor to finish your dish.
- Shaved radish for garnish – These provide a crunchy contrast and a peppery bite that brightens the overall dish.
With these Green Chile and Extra Cheese Chilequiles ingredients at your fingertips, you’re all set to create a scrumptious meal that will have everyone reaching for seconds!
How to Make Green Chile and Extra Cheese Chilequiles
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Preheat your broiler to high. Spread the tomatillos, onions, garlic, and green onions on a foil-lined sheet pan. Broil for about 8–10 minutes, tossing occasionally, until softened and beautifully blackened.
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Blend the roasted vegetables in a blender. Add oregano, cilantro, Hatch chile powder, salt, and pepper. With the blender running, drizzle in the olive oil to emulsify. Puree until silky smooth, then set aside.
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Prepare your tortillas by stacking them, slicing into 3 even strips, and then cutting each strip into rectangles (~60 pieces). This will give you delightful little chips!
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Heat neutral frying oil in your skillet over medium-high heat. Fry the tortilla pieces in batches for about 1–2 minutes until they are golden and crispy. Transfer to paper towels to drain excess oil.
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Simmer the green chile sauce in the skillet, bringing it to a gentle simmer over medium heat. Add the crispy tortilla chips, stirring carefully to coat them with the sauce. Cook just until softened, about 2–3 minutes.
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Make 4 little wells in the saucy chips. Crack an egg into each well and gently fry or poach until the whites are set but the yolks remain soft. Carefully remove from heat.
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Sprinkle crumbled cheese across the chilaquiles, allowing it to melt slightly. Add a dollop of Mexican crema over each serving.
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Garnish with fresh cilantro leaves and shaved radish slices. Serve immediately and enjoy while hot for the best flavor and texture.
Optional: For an extra kick, add sliced jalapeños before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Green Chile and Extra Cheese Chilequiles are perfect for meal prep enthusiasts! You can prepare the green chile sauce up to 3 days in advance; simply blend the roasted vegetables and store the sauce in an airtight container in the refrigerator to keep it fresh. Additionally, you can fry the tortilla chips and store them in a cool, dry place for up to 24 hours to maintain their crispness. When you’re ready to serve, gently reheat the sauce in a skillet, toss in the crispy chips, and create your wells for the eggs. Finish by frying or poaching the eggs as needed, and you’ll have a comforting dish ready to impress with minimal effort!
Expert Tips for Green Chile and Extra Cheese Chilequiles
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Choose Quality Tortillas: Opt for fresh or handmade corn tortillas for the crispiest texture; stale tortillas may become chewy instead of crunchy.
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Monitor Frying Oil Temperature: Use a thermometer to maintain oil around 350°F. If the oil is too hot, your chips will burn; too low, and they’ll absorb excess oil.
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Timing the Sauce: Once you add the fried tortilla pieces to the green chile sauce, stir gently and cook only 2–3 minutes. This will keep the chips crispy instead of soggy.
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Perfect Egg Cooking: For runny yolks, use medium-low heat when cooking your eggs in the chilaquiles. Avoid high heat to prevent overcooking.
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Garnishing Wisely: Add garnishes like cilantro and radishes just before serving to preserve their freshness and crunch; they elevate the flavor of your green chile and extra cheese chilequiles beautifully.
What to Serve with Green Chile and Extra Cheese Chilequiles?
Pairing the perfect sides with your delightful dish can turn a simple meal into a fiesta of excitement for the senses.
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Fresh Avocado: Creamy avocado slices add a rich, buttery texture that complements the spicy chilequiles beautifully.
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Cilantro Lime Rice: This zesty side brings a refreshing citrus flavor, balancing the dish’s warmth and making every bite harmonious.
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Scrambled Eggs: Fluffy scrambled eggs are a classic addition, enhancing the overall breakfast feel with their lightness and softness.
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Black Beans: Rich black beans offer a protein-packed complement to the dish. They add earthiness and make it a complete meal.
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Pickled Jalapeños: For those who crave a bit more heat, these tangy pickles bring a delightful sharpness that elevates the flavor profile.
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Margaritas: A refreshing margarita with a salted rim can uplift the meal, adding a celebratory touch to this culinary experience.
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Churros: For dessert, these warm, cinnamon-sugared pastries provide a deliciously sweet contrast to the savory flavors of the main dish. Indulge in this delightful combination!
How to Store and Freeze Green Chile and Extra Cheese Chilequiles
Fridge: Keep leftovers in an airtight container for up to 3 days. To maintain the texture, store tortilla chips separately from the sauce.
Freezer: For best results, freeze the green chile sauce alone in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Reheating: Gently reheat the sauce on the stovetop, stirring frequently. For the tortilla chips, bake in the oven to restore their crunch before layering with the sauce and eggs.
Storage Tip: Avoid freezing the complete dish to ensure the chips remain crispy until you’re ready to enjoy your green chile and extra cheese chilequiles!
Green Chile Variations
There’s no limit to how you can put your twist on this delightful recipe, so feel free to get creative and make it your own!
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Spicy Twist: Add diced jalapeños to the sauce for an extra kick of heat that brings a fiery edge to your chilequiles. Imagine that extra warmth dancing on your palate!
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Cheese Lover’s Delight: Swap out the cojita for a blend of pepper jack and sharp cheddar for a creamier, more indulgent flavor profile. The melty goodness is sure to impress!
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Vegan Option: Use silken tofu instead of eggs and replace crema with cashew cream for a dairy-free delight that still has a rich texture. Your vegan friends will rejoice!
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Pico de Gallo: Top your dish with fresh pico de gallo instead of radish for added freshness and a burst of color. It brings that refreshing crunch to every mouthful!
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Herbaceous Boost: Incorporate fresh basil or mint leaves into the sauce for an unexpected flavor twist that will keep everyone guessing. It’s a refreshing spin that brightens the dish!
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Choose Your Chiles: Experiment with different types of chiles, such as poblano or Anaheim, for varied flavor profiles and spice levels. Each chile tells a different story!
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Sweetcorn Addition: Toss in some sweet corn kernels when simmering the tortilla chips for a hint of sweetness that contrasts nicely with the heat. It’s a delightful surprise with each bite!
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Crispy Onions: Top with crispy fried onions for an additional layer of crunch and flavor. They add that delightful umami kick that transforms your chilequiles into a gourmet experience!
Green Chile and Extra Cheese Chilequiles Recipe FAQs
How do I select ripe tomatillos for the sauce?
Absolutely! Look for tomatillos that are firm, bright green, and have a slightly papery husk. Avoid any that are wrinkled or have dark spots all over, as they may be overripe.
What’s the best way to store leftover Green Chile and Extra Cheese Chilequiles?
To keep your leftovers fresh, store them in separate airtight containers for up to 3 days. This helps maintain the crispiness of the tortilla chips. If you’ve made extra green chile sauce, it can be refrigerated separately, ready to bring back that magical flavor when you’re hungry!
Can I freeze the Green Chile sauce?
Yes, you can! For optimal results, freeze the green chile sauce in airtight containers or freezer bags for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight, then reheat on the stovetop, stirring frequently to bring back its delightful texture.
What should I do if my tortilla chips become soggy?
No worries! If your chips have absorbed too much moisture, try baking them briefly in a preheated oven at 350°F for about 5–7 minutes to crisp them up again. Alternatively, you can make fresh chips, as the dish is best enjoyed when the chips are crunchy!
Are there any dietary considerations I should keep in mind?
Definitely! If you’re serving this dish to guests, be aware of common allergens like eggs and dairy from the cheese and crema. You can easily substitute eggs with a tofu scramble for a vegetarian option, or use dairy-free cheese alternatives to accommodate those with lactose intolerance. It’s always best to ask your guests about their dietary needs!
What’s the best way to ensure my eggs are cooked perfectly in the chilequiles?
For runny yolks, cook the eggs at medium-low heat within the wells of the chips. After cracking the eggs, cover the skillet and cook gently until the whites are just set, which should take about 4–6 minutes. If you’re worried about overcooking, poaching them separately is another excellent option!
Green Chile and Extra Cheese Chilequiles for a Flavor Fiesta
Ingredients
Equipment
Method
- Preheat your broiler to high. Spread the tomatillos, onions, garlic, and green onions on a foil-lined sheet pan. Broil for about 8-10 minutes, tossing occasionally, until softened and beautifully blackened.
- Blend the roasted vegetables in a blender. Add oregano, cilantro, Hatch chile powder, salt, and pepper. With the blender running, drizzle in the olive oil to emulsify. Puree until silky smooth, then set aside.
- Prepare your tortillas by stacking them, slicing into 3 even strips, and then cutting each strip into rectangles (~60 pieces).
- Heat neutral frying oil in your skillet over medium-high heat. Fry the tortilla pieces in batches for about 1-2 minutes until golden and crispy. Transfer to paper towels to drain excess oil.
- Simmer the green chile sauce in the skillet, bringing it to a gentle simmer over medium heat. Add the crispy tortilla chips, stirring carefully to coat them with the sauce. Cook just until softened, about 2-3 minutes.
- Make 4 little wells in the saucy chips. Crack an egg into each well and gently fry or poach until the whites are set but the yolks remain soft.
- Sprinkle crumbled cheese across the chilaquiles, allowing it to melt slightly. Add a dollop of Mexican crema over each serving.
- Garnish with fresh cilantro leaves and shaved radish slices. Serve immediately and enjoy while hot.