Chilaquiles Verdes con Queso Blanco (Green Chilaquiles with Queso)
Crisp tortilla pieces tossed in tangy green salsa, topped with fried eggs, a ribbon of silky queso and avocado.
Made with Salsa verde (cooked tomatillo salsa) and Tostadas and totopos (tortilla chips) and Queso (Mexican cheese sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made salsa verde (see the base recipe) in a wide frying pan over a medium heat until bubbling, about 3 minutes.
3 min - 2
Warm your ready made queso (see the base recipe) gently in a small pan over a low heat, stirring, until steaming. Add a splash of milk if it has thickened. Do not let it boil.
- 3
Fry the eggs in the oil in a separate non-stick pan over a medium heat for 3 minutes until the whites are set and the edges are crisp.
3 min - 4
Add the broken tostadas (see the base recipe) to the hot salsa verde and toss for 1 minute until coated but still with some crunch.
- 5
Divide the chilaquiles between four warm plates and top each with a fried egg.
- 6
Drizzle over the queso and scatter with the avocado, red onion and coriander. Eat straight away.
Tips
- Stir the chips into the salsa at the last minute so they stay half crisp, half tender.
- For softer chilaquiles, simmer the chips in the salsa for 2 minutes instead.
- Cook the eggs until the whites are fully set if serving to pregnant women, older people or young children.
Storing and freezing
Best eaten at once. Leftover salsa and queso keep separately in the fridge for up to 3 days and should be reheated until steaming hot all the way through.
Questions
Can I use shop bought tortilla chips?
Yes. Use thick, sturdy salted corn chips and check the label if you need them to be gluten free.
Are chilaquiles breakfast food?
Yes, in Mexico they are a classic breakfast or brunch, and a great way to use up stale tortillas.
Can I leave out the eggs?
Yes. Add shredded chicken, black beans or sliced fried mushrooms for a different topping.
More made with salsa verde (cooked tomatillo salsa)
Tacos de Coliflor Adobada (Adobo Cauliflower Tacos)
GFDFEFTamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
GFDFEFQuesadillas de Hongos con Queso (Mushroom and Cheese Quesadillas)
GFEFNFTacos Dorados de Papa (Crispy Potato Tacos)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.