Chilaquiles (v) (gf) Recipe

Bring a small pot of water to a simmer. Add husked, rinsed tomatillos and the whole jalapeño to the simmering water. Cook until tomatillos soften and change color (about 6–8 minutes). Remove with a slotted spoon and let cool slightly.

In a blender or food processor, combine cooked tomatillos, jalapeño (seeded if desired), chopped onion, garlic, cilantro, lime juice and salt. Blend until mostly smooth, adding up to 2 tablespoons water if needed to reach a pourable but slightly thick salsa consistency. Taste and adjust salt or lime as needed. Set aside.

In a small bowl, whisk together sour cream, Greek yogurt, lime juice, chopped cilantro and salt until smooth. Add 1 tsp water if the crema is too thick; it should be pourable. Refrigerate until ready to use.

If using fresh corn tortillas: stack and cut each into 6–8 wedges with a sharp knife. Pat dry with paper towel to remove excess moisture.

Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Working in batches, fry tortilla wedges in a single layer, turning occasionally, until crisp and golden brown, about 2–3 minutes per batch. Transfer to a paper towel-lined tray and immediately season with 1 tsp salt. If using store-bought chips, skip frying and proceed.

Pour about half of the salsa verde into a large skillet over medium heat and warm 1–2 minutes. Add half of the fried tortilla chips and gently toss/stir to coat; you want the chips softened but still holding shape. Add half of the grated Chihuahua cheese and allow it to melt into the sauced chips, stirring once. Transfer to a warmed serving plate. Repeat with remaining salsa, chips and cheese to make a second layer (or combine all in the skillet if serving one large pan).

In a nonstick or cast-iron skillet, melt butter (or add oil) over medium-low to medium heat. Crack eggs into the pan and cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes; cover the pan for 30–45 seconds at the end to finish whites if needed. Season with salt and pepper to taste. For over-easy, flip and cook 15–30 seconds more.

Once both layers of chips are assembled and cheese has melted, spoon extra warm salsa verde over any dry spots so the dish is saucy but not soupy.

Top the plated chilaquiles with sliced avocado, a drizzle or dollops of cilantro-lime crema, a sprinkle of extra grated Chihuahua (or queso fresco), and fresh cilantro leaves.

Place 1 fried egg on top of each portion (about 1 egg per person). Serve immediately so chips retain some crispness while also enjoying softened pieces.