Green Salsa Chilaquiles Recipe

Preheat a dry skillet or comal over medium-high heat. Add the tomatillos and whole jalapeño and roast, turning occasionally, until charred and softened in spots, about 6–8 minutes.

Add the quartered onion and garlic to the pan and char for 2–3 minutes until softened and slightly blackened at the edges. Remove from heat and let cool 3–4 minutes.

Transfer the roasted tomatillos, jalapeño (remove seeds for milder heat if desired), onion, and garlic to a blender. Add the cilantro, mint, 1 tablespoon oil, and 1 teaspoon kosher salt. Blend until mostly smooth, scraping down sides as needed. Add up to 2 tablespoons water to reach a saucy but not watery consistency. Taste and adjust salt and pepper.

Keep salsa warm or at room temperature while you fry the chips and cook eggs.

Fry the tortilla wedges

Pour 1 cup vegetable oil into a large skillet to reach about 1/4-inch depth and heat over medium-high until shimmering (about 350°F / 175°C or a small bread cube sizzles). Working in batches, add tortilla wedges in a single layer and fry, stirring occasionally, until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately season with 1 teaspoon salt. Keep warm in a low oven (200°F / 95°C) if desired.

Combine chips with salsa

In the same large skillet (wipe out excess oil if there's too much), pour the prepared salsa verde and warm over medium-low. Add the fried tortilla chips and gently toss/stir to coat — you want most chips coated but still slightly crisp. Cook just 1–2 minutes so chips absorb some sauce but don’t go completely soggy. Taste and adjust seasoning.

Cook eggs

In a separate nonstick skillet, heat 1 teaspoon finishing oil or butter over medium. Crack eggs into the pan and fry sunny-side-up (or to your preference) until whites are set and yolks still runny, about 3–4 minutes; cover for 30–60 seconds at the end if you prefer whites fully set but yolks runny. Season eggs with a pinch of salt and pepper.

Plate: divide the salsa-coated chips among 4 plates. Top each portion with one fried egg. Drizzle about 1 tablespoon crema over each plate in a loose zigzag, sprinkle 2 tablespoons queso fresco, 1 tablespoon toasted pepitas, and a scattering of chopped cilantro and mint. Serve with lime wedges on the side for squeezing over and extra crema or salsa as desired.

To toast pepitas (if not toasted): heat a small dry skillet over medium and add pepitas. Toast, stirring, until fragrant and slightly browned, about 2–3 minutes. Remove from heat and cool before sprinkling.