Chilaquiles Verde

Chilaquiles Verde


These Mexican-style chilaquiles are topped with a fried egg, but they are just as delicious with a poached egg.

Beverage Pairing: Starbucks Cold Brew - Black

  • Breakfast


Prep Time
10 min

Cook Time
20 min



  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 jalapeño pepper, diced and seeded
  • 2 cloves garlic, minced
  • 1 1/2 cups Tostitos® Cantina Salsa Verde
  • 1/2 bag Tostitos® Cantina Tortilla Chips


  • 1/3 cup sour cream
  • 1/4 cup finely chopped fresh cilantro, divided
  • 1/4 tsp lime zest
  • 2 tbsp lime juice
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • 4 eggs
  • 1/4 tsp each salt and pepper


Chilaquiles: Heat oil in large skillet set over medium heat; cook onion, jalapeño and garlic for about 4 minutes or until vegetables start to soften. Stir in salsa and bring to simmer; cook for about 5 minutes or until vegetables are tender and salsa thickens slightly. Gently stir in chips and simmer for 3 to 4 minutes or until chips are tender.

Assembly: Meanwhile, stir together sour cream, half of the cilantro, lime zest, lime juice and cumin; set aside.

Heat oil in large nonstick pan set over medium heat; break eggs into skillet. Sprinkle with salt and pepper. Cook for 3 to 4 minutes or until egg whites are just set for sunny-side up or until done as desired.

Divide chilaquiles among 4 plates and top each with a fried egg. Drizzle with sour cream mixture and sprinkle with remaining cilantro.

Tip: Sprinkle chilaquiles with desired toppings, such as thinly sliced radishes, chopped tomatoes, sliced green onion or queso fresco.

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