Prepare the Green Chile Sauce
- Preheat your oven to 425°F (220°C). Line a sheet pan with aluminum foil.
- Spread the tomatillos, white onion, garlic cloves, and green onions evenly on the pan. Drizzle with olive oil and roast for 20–25 minutes, until softened and lightly charred.
- Transfer the roasted vegetables to a blender or food processor. Add Mexican oregano, cilantro, Hatch chile powder, salt, and black pepper.
- Blend until smooth. Taste and adjust seasoning if needed. Set aside.
Prepare the Tortilla Chips
- Cut corn tortillas into quarters.
- Heat neutral oil in a large skillet or cast-iron pan over medium-high heat.
- Fry tortilla pieces in batches until golden and crisp, about 2–3 minutes per batch.
- Remove with tongs or a slotted spoon and drain on paper towels.
Assemble the Chilaquiles
- Discard excess oil from the skillet, leaving about 1 tablespoon.
- Warm the green chile sauce in the skillet over medium heat.
- Add the fried tortilla chips and gently toss to coat, cooking just until the chips soften slightly but retain some crunch.
- Meanwhile, fry or poach the eggs to your preference.
Serving and Storage:
Serve the chilaquiles immediately while hot. Top with eggs, drizzle with Mexican crema, and finish with cotija cheese, fresh cilantro, and shaved radish for brightness and crunch.
Chilaquiles are best enjoyed fresh, as the chips continue to soften over time. If needed, the green chile sauce can be stored separately in an airtight container in the refrigerator for up to 4 days.
Tips:
- Do not over-simmer the chips in the sauce—texture is key.
- Adjust the amount of Hatch chile powder to control heat level.
- For extra richness, add a splash of chicken or vegetable broth to the sauce.
- Use day-old tortillas for frying; they crisp more evenly.
- Customize toppings with avocado slices or pickled onions.
Conclusion:
These Green Chile Chilaquiles Loaded with Hatch flavor are the perfect expression of comfort food with attitude. Each bite delivers warmth, tang, and depth, making it ideal for leisurely breakfasts, brunch gatherings, or satisfying dinners.
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FAQ:
Q: Can I bake the tortillas instead of frying?
A: Yes. Brush with oil and bake at 400°F (205°C) until crisp, flipping once.
Q: Are Hatch chiles very spicy?
A: Heat varies by batch. Start with less chile powder and adjust to taste.
Q: Can I make this dish vegetarian?
A: It already is vegetarian. Just ensure toppings and crema are meat-free.
Q: What eggs work best?
A: Fried eggs with runny yolks are classic, but poached eggs work beautifully.
Q: Can I freeze the sauce?
A: Yes, the green chile sauce freezes well for up to 2 months.