If you’re yearning for comfort food with a zesty kick, Green Chile and Extra Cheese Chilaquiles are an absolute must-try. This classic Mexican skillet breakfast combines golden, crispy tortillas, a luscious blend of green chile flavors, and an avalanche of melty cheese, all crowned with fresh toppings. Whether you serve it for brunch with friends or as a cozy weeknight dinner, every bite promises bold flavor, creamy texture, and just the right amount of heartiness. Once you try Green Chile and Extra Cheese Chilaquiles, you might have a hard time going back to plain old scrambled eggs!
Ingredients You’ll Need
These ingredients are simple, but each brings something special—texture, spice, creaminess, or color—to the party. Green Chile and Extra Cheese Chilaquiles shine when you use fresh, quality components, so gather up the following:
- Corn tortillas: Cut into triangles, they’re the crispy backbone of your chilaquiles.
- Vegetable oil: Essential for frying and achieving that irresistible golden crunch.
- Green chile enchilada sauce: This sauce yields tang, heat, and color—use your favorite store-bought or homemade version.
- Diced roasted green chiles: Real depth of flavor, plus you can adjust the spiciness by choosing mild or hot chiles.
- Monterey Jack cheese: Brings creamy meltiness with a mild taste that complements the green chiles.
- Cheddar cheese: Sharp and bold, it mixes with Jack cheese for that signature cheesy goodness.
- Fresh cilantro: Chopped for a burst of bright, herby freshness on top.
- Red onion: Diced raw for crunch and a pop of sweet, sharp flavor.
- Sour cream: A cool, creamy finish that brings everything together.
- Fried eggs (optional): For those who love a luscious yolk over their chilaquiles—totally up to you!
- Salt and pepper: Season to taste—these bring out the best in every other ingredient.
How to Make Green Chile and Extra Cheese Chilaquiles
Step 1: Fry Your Tortilla Chips
Start by heating the vegetable oil in a large skillet over medium heat. Working in batches, add the tortilla triangles and fry them until they’re golden, crisp, and just lightly blistered, around 2–3 minutes per side. Keep an eye on them, as they go from golden to “too done” quickly! Drain your homemade chips on a paper towel-lined plate and sprinkle with a little salt—this step gives Green Chile and Extra Cheese Chilaquiles their fantastic base and satisfying crunch.
Step 2: Simmer the Green Sauce
With your chips set aside, it’s time to build flavor. Pour the green chile enchilada sauce into the same skillet (no need to wash—every bit of flavor counts!). Bring it up to a gentle simmer, then stir in the diced roasted green chiles. Let everything meld for a minute or two until your kitchen smells like pure happiness. This will infuse the whole dish with the signature tangy-green heat that defines Green Chile and Extra Cheese Chilaquiles.
Step 3: Coat and Cheese
Add your freshly fried tortilla chips back into the skillet with the simmering sauce, gently tossing to coat every chip in that vibrant, spicy mixture. Don’t over-stir—you want some pieces to stay a little crispy. Once they’re nicely coated, sprinkle both the Monterey Jack and cheddar cheeses in a thick, generous layer. Cover your skillet and let it all cook over low heat so the cheese melts into beautiful, gooey rivers over each chip.
Step 4: Top and Serve
Remove the lid and admire your melty masterpiece! Top liberally with freshly chopped cilantro and red onion for a punch of color and freshness. Add a big dollop of sour cream in the middle. If you’re feeling fancy, crown each serving with a fried egg, letting the yolk mingle with the cheesy, tangy sauce. Finish with salt and pepper to taste, and get ready to devour the Green Chile and Extra Cheese Chilaquiles magic!
How to Serve Green Chile and Extra Cheese Chilaquiles
Garnishes
The right garnishes take Green Chile and Extra Cheese Chilaquiles from delicious to unforgettable. Classic toppings like cilantro, red onion, and sour cream bring contrast in texture and brightness, while avocado slices, cotija cheese, or sliced jalapeños add an extra personal touch. Never underestimate the power of a squeeze of fresh lime over the top for a burst of acidity!
Side Dishes
Chilaquiles are a star on their own, but they love good company. Try serving them alongside refried black beans, homemade guacamole, or a simple fruit salad to balance out all the cheesy, spicy flavors. If you’re serving Green Chile and Extra Cheese Chilaquiles for brunch, a cold glass of orange juice or horchata is practically required!
Creative Ways to Present
For casual gatherings, serve your chilaquiles family-style straight from the skillet for a rustic, inviting look. If you’re feeling playful, build individual portions in mini cast iron pans or wide bowls. Want to go “gourmet”? Stack layers of chips and filling in a ring mold for a restaurant-style presentation—this elevates Green Chile and Extra Cheese Chilaquiles to a showstopper on any table.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Store Green Chile and Extra Cheese Chilaquiles in an airtight container in the refrigerator for up to two days. Just a heads up: the chips will soften as they sit, but the flavors meld and become even richer.
Freezing
Freezing is possible but not ideal, as the chips tend to lose their signature texture. If you must, let the chilaquiles cool completely, then wrap them tightly and freeze for up to one month. Expect them to be a softer, more casserole-like treat upon reheating.
Reheating
For best results, reheat your Green Chile and Extra Cheese Chilaquiles in a skillet over low heat, stirring gently until warmed through. A splash of extra green chile sauce can help rehydrate everything. Microwave reheating works too—just cover loosely and heat in 30-second bursts until hot.
FAQs
Can I use store-bought tortilla chips instead of frying my own?
Absolutely! Store-bought tortilla chips save time and make Green Chile and Extra Cheese Chilaquiles even quicker. Just choose a sturdy, thick chip so it won’t get soggy too fast.
How can I make my chilaquiles spicier?
To add more heat, swap in hot green chiles, use a spicy green enchilada sauce, or sprinkle in some sliced jalapeños or hot sauce at the end.
What proteins can I add to make this dish heartier?
Try mixing in shredded rotisserie chicken, a handful of black beans, or even sautéed chorizo for extra heft and flavor in your Green Chile and Extra Cheese Chilaquiles.
Is this recipe vegetarian?
Yes! Just make sure your cheese is vegetarian (some brands use animal rennet), and skip the egg if you want. You’ll have a satisfying, meatless dish full of bold flavors.
Can I make this recipe ahead of time?
You can prep the components (fry chips, shred cheese, chop vegetables), but for the best crisp-creamy texture, assemble and heat Green Chile and Extra Cheese Chilaquiles right before serving.
Final Thoughts
I can’t stress enough how much joy Green Chile and Extra Cheese Chilaquiles bring to the table, whether you’re savoring them solo on a lazy morning or sharing with friends at brunch. The layers of spice, cheese, crunch, and freshness are unbeatable—do give this recipe a try and let it become a favorite in your kitchen too!
Print
Green Chile and Extra Cheese Chilaquiles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Green Chile and Extra Cheese Chilaquiles is a delicious Mexican dish featuring crispy corn tortillas smothered in green chile enchilada sauce, topped with a blend of melted Monterey Jack and cheddar cheeses, and garnished with fresh cilantro, red onions, and sour cream. It can be enjoyed for breakfast or as a hearty main course.
Ingredients
For the Chilaquiles:
- 10 corn tortillas (cut into triangles)
- 2 tablespoons vegetable oil
- 1 ½ cups green chile enchilada sauce
- 1/2 cup diced roasted green chiles
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
For Garnish:
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons sour cream
- 2 fried eggs (optional)
- Salt and pepper to taste
Instructions
- Fry the Tortillas: Heat vegetable oil in a large skillet, fry tortilla triangles until crisp and golden, about 2–3 minutes per side. Drain and set aside.
- Prepare the Sauce: In the same skillet, simmer green chile enchilada sauce, stir in diced roasted green chiles.
- Combine: Add fried tortilla chips back to the skillet, toss to coat in the sauce. Sprinkle with cheeses, cover, and cook until melted.
- Finish and Serve: Remove from heat, top with cilantro, red onion, sour cream. Add a fried egg if desired, season with salt and pepper before serving.
Notes
- For a shortcut, use store-bought tortilla chips instead of frying your own.
- Add cooked shredded chicken or black beans for extra protein.
- Adjust the heat level by using mild or hot green chiles.
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