Chilaquiles Verdes

I have been getting several requests on what to do with leftover tortillas, especially if they are getting closer to its expiration date or they have been frozen over 3 months. Chilaquiles is a great answer for dryer / stale tortillas much like old bread for croutons, etc. There are many ways to do chilaquiles, this is just one of them. Hope you get to make this, they make great dinner, breakfast, brunch… add a fried egg, shredded chicken, etc. to make it a complete meal. Buen provecho!



Yoli tortillas

Canola / Vegetable Oil


Green Sauce

12 tomatillos (husk removed and washed)

2 garlic cloves

1 bunch of cilantro

1 serrano

1 jalapeno

½ white onion

1 tbsp of sour cream

½ tsp of Consome

½ tsp of brown sugar

Splash of apple cidar vinegar

Salt to taste



Any white melting works. I used Monterey Jack about 1/3 cup per serving.



Sour cream


Green Onions

How to prepare

To make the chips (from a previous ceviche recipe): Our tortillas fry great thus you will notice that they are a little thicker than your average tortillas. Due to that, we recommend you frying them at 360 and after draining them, I like to place them in a baking sheet in an oven at 200 degrees. They will sit in there until they are ready to use. My secret to super crunchy chips is that I don’t overcrowd them, shake off all the excess oil and salt with some good quality sea salt. Total frying time will depend on how many chips you put in and that is why I like to go in small batches. With a wire spoon or tongs, you will notice when they are getting crunchy. I’d say about 1 to 1.5 minutes total. If your oil gets too hot, remove it from the fire and let it cool down a little. I always use a frying thermometer. After you are done using them, save your leftovers in a ziplock bag and they will keep for about a week.

To make the sauce:

In a foil lined baking sheet, place tomatillos, onion, garlic, jalapeno and serrano. Put under the broiler and remove once you get a good char. Keep an eye on it at all times as it can go fast. Then place them in a blender and pulse until smooth. Add sour cream, consome, brown sugar and splash of vinegar. Now add the cilantro and pulse more. Final check the salt and add to your taste.

You can make chilaquiles in 1 frying pan (from the chips to all to the final product), this time around I just made a big batch of chips prior. Place a couple of the chips and then spoon sauce and sprinkle cheese. Add another layer of chips, more sauce and cheese. Place under the broiler until its bubbly. Top with sour cream and your desired toppings. The biggest tip here is not to over sauce them – is my preference… but maybe you like saucy chilaquiles and that is just fine too! Make them your own by modifying sauce, types of chips and toppings. I’d say there is no wrong way of making them.