Irresistible Green Chile Chilaquiles Loaded with Hatch Heat
Introduction:
Few dishes capture the soul of comfort cooking quite like chilaquiles. Rooted in Mexican culinary tradition, this dish transforms humble ingredients into something bold, vibrant, and deeply satisfying. These Irresistible Green Chile Chilaquiles Loaded take things a step further by showcasing the unmistakable flavor of New Mexico Hatch green chile, paired with tangy tomatillos and fragrant herbs.
This recipe balances heat, acidity, and richness, creating a breakfast-or-anytime meal that feels both rustic and refined. Crispy corn tortilla chips soak up a silky green chile sauce, while eggs, crema, and cheese add layers of indulgence. Once you make chilaquiles this way, it’s hard to go back.
If you enjoy bold flavors and crave recipes that deliver both comfort and character, make sure you keep coming back—there’s plenty more where this came from.
Ingredients:
For the Green Chile Sauce Base
- 1 lb tomatillos, cored and roughly chopped
- 1¼ cups white onion, chopped
- 4 garlic cloves
- 4 green onions, roots trimmed
- 2 tsp Mexican oregano
- 1¼ cups fresh cilantro leaves, chopped
- ¼ cup Green New Mexico Hatch chile powder
- ½ fl oz extra virgin olive oil
- 1 tsp sea salt
- ½ tsp ground black pepper
For Preparing the Chips
- 20 corn tortillas
- 2 cups neutral oil for frying (vegetable, canola, or peanut oil)
For Assembly and Finishing Touches
- 4 large eggs (fried or poached)
- ¼ cup crumbled cotija cheese (queso fresco or Monterey Jack may be substituted)
- ¼ cup Mexican crema
- Fresh cilantro leaves for garnish
- Shaved radish for garnish