Chilaquiles Verdes is another food like Sopa de Lima I came across in Mexico. It’s a pretty way of saying soggy nachos in green sauce. Which name sounds better to you? Despite the unappetizing translation it’s a very tasty breakfast or snack. With breakfast, the dish will often include a sunny side egg on top. It also lends itself to tofu scramble on top if you’re vegan/vegetarian. Other versions use red salsa in place of green (in which case the name changes to chilaquiles rojos).
Making chilaquiles verdes from scratch involves two steps: frying tortilla strips and creating the sauce. Epicurious provides an easy recipe. Or if you’re pressed for time many brands like Goya and La Costena make ready-made sauces. For the strips, regular tortilla chips from Calidad or Santitas work well.
Prep Time: 2 minutes
Cook Time: 2 minutes
2 dozen tortilla chips
1 cup of salsa verde
½ onion, chopped
handful of cilantro
In a pan pour the cup of salsa verde and heat on low. Once the salsa begins to warm, add in the chips. Stir and flip the chips occasionally ensuring they’re all coated in sauce. When the chips are slightly soggy but not breaking they’re ready to serve (1-2 minutes at most). On a plate served the nachos garnished with the chopped onions and cilantro. If desired, serve tofu scramble or an egg on top.