If you’re searching for a breakfast or brunch that instantly brightens your table and wakes up your tastebuds, look no further than Green Chile and Extra Cheese Chilaquiles. This classic Mexican-inspired dish layers crispy, golden tortilla chips with tangy green chile sauce and three kinds of melty cheese. Every bite is equal parts oozy, crunchy, and packed with punchy green chile flavor. Whether you’re serving a slow weekend start or a cheerful family dinner, this is the sort of recipe people gather around, ask for seconds, and always want the recipe for.
Ingredients You’ll Need
The beautiful part about Green Chile and Extra Cheese Chilaquiles is that it needs just a handful of vibrant, simple ingredients—and each one plays a starring role in flavor, texture, or color. Here’s what you’ll want to gather before you start cooking:
- Corn tortillas: These create the crispy, toasty base that soaks up all that flavorful sauce without getting soggy too quickly.
- Vegetable oil: A neutral oil helps fry the tortillas to golden perfection and gives them their irresistible crunch.
- Green chile enchilada sauce or salsa verde: This is where the signature tang and gentle heat come in—green chile gives the chilaquiles their lively, unmistakable flavor.
- Cumin: Earthy cumin adds warmth and depth, making each bite a little more interesting.
- Garlic powder: For a subtle hint of savory flavor that accentuates the chile notes and cheese richness.
- Salt & Black Pepper: Essential for seasoning the sauce, so every layer pops with flavor.
- Monterey Jack cheese: Melts beautifully, giving a creamy texture that strings with every forkful.
- Cheddar cheese: Sharp cheddar balances the sauce with its hearty, bold edge.
- Queso fresco: Lightly tangy and crumbly, it adds a finishing touch and balances the richness of the melty cheeses.
- Red onion: For a pop of color and a fresh, crisp bite on top.
- Fresh cilantro: Chopped and scattered over everything just before serving; brings brightness and color.
- Sour cream or Mexican crema: A cool, creamy drizzle that tempers the heat and makes each bite luscious.
- Lime wedges: Squeezed over at the end for a welcome zesty finish.
How to Make Green Chile and Extra Cheese Chilaquiles
Step 1: Crisp Up the Tortillas
Start by preheating your oven to 375°F (190°C) so it’s ready for that final, glorious melt. In a large skillet over medium heat, pour in the vegetable oil and let it heat until a tortilla sizzles when it touches the surface. Fry the tortilla triangles in small batches so they brown evenly and stay crispy, flipping them once or twice. Once golden and irresistible, let them rest on paper towels to drain any extra oil. This step is the secret to chilaquiles that keep a fantastic crunch under all that cheese and sauce.
Step 2: Make the Green Chile Sauce
Without washing the skillet, pour in your green chile enchilada sauce or salsa verde, along with the cumin, garlic powder, salt, and pepper. Stir everything together while keeping the sauce warm but not bubbling. The spices should bloom and the whole kitchen will start to smell absolutely delicious. This is the flavor base that sets the Green Chile and Extra Cheese Chilaquiles apart!
Step 3: Toss and Coat the Tortillas
Add your freshly fried tortillas to the skillet and gently fold them into the green chile sauce. The goal is to coat every chip without letting them get soggy—a gentle touch is key here. You want that beautiful harmony of crisp tortilla and saucy flavor in every bite.
Step 4: Assemble and Bake
Lift the saucy tortillas into a lightly greased baking dish, spreading them out into an even layer. Now, for the magic: sprinkle Monterey Jack, cheddar, and queso fresco all over the top. Each cheese brings its own personality, and as it bakes, it will melt into gooey, bubbling perfection. Pop the dish into the oven and bake uncovered for 10 to 12 minutes until the cheese is melty and gloriously golden at the edges.
Step 5: Finish with Toppings
Once your Green Chile and Extra Cheese Chilaquiles emerge from the oven, it’s time for those final touches. Scatter diced red onion and lots of chopped cilantro over the top. Add a swoop or drizzle of sour cream, and don’t forget the lime wedges on the side for squeezing. Serve hot—trust me, everyone will be circling the kitchen, eager for that first scooping spoonful!
How to Serve Green Chile and Extra Cheese Chilaquiles
Garnishes
Take your serving over the top by piling on fresh garnishes. A shower of chopped cilantro, crunchy red onion, a generous drizzle of cool sour cream or Mexican crema, plus lime wedges for squeezing, all enhance the big flavors and beautiful color contrasts that make Green Chile and Extra Cheese Chilaquiles so tempting.
Side Dishes
Chilaquiles are hearty enough to shine solo, but they pair beautifully with refried black beans, a pile of creamy avocado slices, or even simple scrambled eggs. If you want to up the ante for brunch or a bigger meal, try serving with a side of fresh fruit, spicy roasted potatoes, or a tangy tomato salad.
Creative Ways to Present
Green Chile and Extra Cheese Chilaquiles can be as casual or festive as you like. Serve them family-style straight from the baking dish for a fun, dig-in brunch, or plate individual portions with a soft-fried egg on top. For parties, try assembling them on a pretty platter with the garnishes arranged artistically—folks will love building their perfect bite!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Green Chile and Extra Cheese Chilaquiles (a rare but happy situation), transfer leftovers to an airtight container and refrigerate. While the chips will soften as they sit, the flavors meld together in the most delicious way, making for a fantastic next-day breakfast or even a midnight snack.
Freezing
For longer storage, you can freeze the chilaquiles before topping with fresh garnishes or crema. Let the dish cool completely, then portion into freezer-safe containers. When the craving strikes, simply thaw in the fridge overnight. The texture will be softer, but the comfort factor is unchanged.
Reheating
Warm refrigerated or thawed Green Chile and Extra Cheese Chilaquiles in a 350°F (175°C) oven until heated through and the cheese is remelted. If you’re in a hurry, a microwave will work, but for the best chance at reclaiming a bit of crispness, the oven is your friend. Just remember to add fresh cilantro, red onion, and a little more crema or a squeeze of lime after reheating.
FAQs
Can I use store-bought tortilla chips instead of frying my own?
Absolutely! While freshly fried tortillas give superior crunch and flavor, store-bought chips make it extra speedy. Just look for thick, sturdy chips so they don’t go mushy too quickly when sauced.
Is it possible to make Green Chile and Extra Cheese Chilaquiles gluten-free?
Yes, just double-check your corn tortillas and green chile enchilada sauce to ensure they’re gluten-free. The rest of the ingredients are naturally gluten-free, so the dish is very friendly for those with sensitivities.
What can I substitute for queso fresco?
If you can’t find queso fresco, try crumbled feta or even goat cheese for a similar creamy, tangy accent. Or simply use more Monterey Jack or cheddar if you prefer an extra-melty vibe.
How can I add protein to make it a bigger meal?
Shredded rotisserie chicken, cooked black beans, or even fried eggs all make wonderful additions to Green Chile and Extra Cheese Chilaquiles. Just scatter them on before baking or finish with a sunny-side-up egg for a hearty, customizable meal.
How spicy are these chilaquiles?
The level of heat depends on your green chile sauce or salsa verde. For more fire, add a few roasted jalapeños or a splash of hot sauce. If you prefer very mild chilaquiles, choose a mild green sauce and skip any added chiles.
Final Thoughts
If you haven’t tried Green Chile and Extra Cheese Chilaquiles yet, you’re in for a treat that’s deeply satisfying and joyfully easy to make. Gather your favorite people, pile it high with toppings, and get ready to make it a new favorite at your table!
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Green Chile and Extra Cheese Chilaquiles Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with these Green Chile and Extra Cheese Chilaquiles. Crispy corn tortillas are smothered in a flavorful green chile sauce, topped with a trio of cheeses, and baked until gooey and delicious. This dish is perfect for a hearty breakfast or a satisfying main course.
Ingredients
Main Ingredients:
- 10 corn tortillas (cut into triangles)
- 1/4 cup vegetable oil
- 2 cups green chile enchilada sauce or salsa verde
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup queso fresco (crumbled)
- 1/4 cup red onion (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup sour cream or Mexican crema
- Lime wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Fry the Tortillas: In a large skillet, heat vegetable oil over medium heat. Fry tortilla triangles until crispy, then drain on paper towels.
- Prepare the Sauce: Warm green chile sauce with cumin, garlic powder, salt, and pepper in the skillet. Toss the fried tortillas in the sauce.
- Bake: Transfer the coated tortillas to a baking dish. Top with cheeses and bake for 10-12 minutes until melted and bubbly.
- Finish and Serve: Top with red onion, cilantro, and a drizzle of sour cream. Serve with lime wedges.
Notes
- Add fried eggs or shredded chicken for a heartier meal.
- For a spicier version, mix in roasted jalapeños or hot green chiles.
- Best served fresh as tortillas can soften over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 55 mg
