Tasty Verde Tortilla Breakfast

Chilaquiles brighten any breakfast or brunch table and sneak veggies into your morning meal. You'll love how the just-fried tortilla chips get soft in spots while staying crispy in others as they soak up zesty salsa verde, all topped with smooth garnishes and crunchy cabbage mix. You can load them with eggs, pile on chunks of avocado, sprinkle queso fresco, or go wild with all the toppings. This beloved Mexican comfort dish is way simpler to make than you'd think and always vanishes fast whenever I serve it.

I still think about the first chilaquiles I ever made on a lazy weekend morning when nobody wanted to leave the table and kept coming back for more The warm tortilla chips soaked in salsa just made the whole day feel special

Ingredients

• Green cabbage: cut into super thin strips for a nice crunch Look for a tight, heavy head and slice it really thin
• Vegetable oil: needed for making both the slaw and frying your chips Pick something without much flavor like canola
• White vinegar: adds zip to your cabbage mix Regular distilled works great for a clean flavor
• Taco seasoning: brings all those nice warm spices together Buy a fresh packet or mix your own for better taste
• Sea salt and freshly cracked black pepper: the backbone of good flavor always adjust to your taste as you cook
• Corn tortillas: slightly stale ones actually work better for frying into chips
• Salsa verde: grab a jar from the store or whip up your own for that tangy green kick
• Sour cream and whole milk: mix together for that smooth drizzle on top Swap with Greek yogurt if you want something lighter
• Lime juice: adds brightness to your cream sauce Always squeeze a fresh lime don't use the bottled stuff
• Avocado, queso fresco, hot sauce, jalapeños, onion, and cilantro: these extras aren't must-haves but they sure make each bite more exciting If you're using onion slice it super thin and give it a quick rinse for better crunch

Instructions

Make the Seasoned Cabbage:

Throw two cups of thinly sliced green cabbage in a medium bowl Add your oil vinegar taco seasoning salt and pepper Mix everything really well so each piece gets coated Let it hang out while you work on the rest so the flavors blend and the cabbage softens just a bit

Fry the Tortilla Chips:

Heat your oil in a big skillet over medium-high until it looks shimmery but isn't smoking Drop half your tortilla pieces in carefully making sure they're not overlapping Cook them about one to two minutes on each side until they turn golden brown Flip them with tongs so you don't burn your fingers Move the done chips to a plate lined with paper towels and sprinkle some salt on them Do the same with the rest adding a tiny bit more oil if needed Dump out any leftover oil before moving on

Warm the Salsa and Coat the Chips:

Turn down the heat to medium Pour salsa verde into your empty pan and stir until it's good and hot about two minutes Toss all your chips back in Fold everything together gently so the chips get covered without breaking too much Let them warm up for about three minutes You want chips that have gotten a little soft around the edges but still hold together Taste and add more salt if it needs it

Make the Crema:

In a small bowl mix your sour cream milk lime juice and taco seasoning Stir until it's smooth with no lumps It should drip off your spoon nicely If it's too thick add a splash more milk

Serve and Build Your Bowls:

Put your salsa-coated chips on plates or in shallow bowls Drizzle plenty of that crema on top Pile on a good amount of your seasoned cabbage Add a fried egg if you want Let everyone finish their bowls with whatever extras they like avocado more salsa queso fresco hot sauce sliced jalapeños onions and fresh cilantro

I can't get enough of the crema Its cool tanginess perfectly balances all those warm spicy elements My children always grab extra cheese and pass the hot sauce around making our chilaquiles breakfast a happy family tradition

Storage Tips

Chilaquiles get softer the longer they sit but you can keep leftovers in the fridge for up to two days in a covered container When you want to eat them again warm them slowly on the stove and throw in some fresh chips to bring back the crunch Store your crema and cabbage mix separately and add them when you're ready to eat

Ingredient Substitutions

You can use flour tortillas if that's all you've got though they'll give you a different texture Try red salsa instead of green for a deeper flavor If you don't do dairy mix plain coconut yogurt with a bit of water instead of the sour cream and milk Crumbled feta works great if you can't find queso fresco or try a vegan cheese

Serving Suggestions

Chilaquiles taste amazing with a simple bowl of fresh fruit or some creamy black beans on the side For a brunch spread add fresh squeezed orange juice or a big carafe of coffee For dinner throw on some grilled chicken pieces or sautéed shrimp At parties set up all the toppings so guests can create their perfect plate

Cultural Context

Mexican families often enjoy chilaquiles for breakfast topped with eggs or last night's leftover meat This clever dish started as a way to use up stale tortillas showing how cooking traditions value using everything and avoiding waste You'll find different versions across Mexico from the bright green tomatillo salsas in central regions to the rich red versions in the south

Seasonal Adaptations

Switch to purple cabbage during winter months for a pop of color Toss some thinly sliced radishes on top in springtime Add chunks of roasted butternut squash or chopped poblano peppers in fall

Success Stories

Some of my buddies who first called these fancy soggy nachos now can't stop talking about how comfy and tasty chilaquiles are The cabbage mix wins over even the biggest doubters and kids love helping smash up tortillas and adding their favorite toppings Being able to prep some parts ahead makes even holiday mornings go smoothly

Freezer Meal Conversion

While fresh chips work best you can make your crema and slaw ahead and freeze them in separate containers The chips don't freeze well but you can always bake leftover tortillas into fresh chips when needed Your salsa verde freezes beautifully too so you're halfway to quick chilaquiles any busy morning

Chilaquiles pull everyone to the table and welcome any changes you want to make. Add whatever toppings make you happy then dig into every creamy crunchy delicious bite.

Common Recipe Questions

→ Can I use bags of chips from the store?

You can, though home-fried corn tortillas taste way better. If you're in a hurry, grab thick, unsalted chips that won't fall apart too quickly.

→ Do I have to use green sauce or can I switch it up?

The green sauce brings a nice tang, but red sauce works too, or even your own homemade mix. Just watch your cooking time if your sauce is thinner or thicker.

→ How do I keep my chips from turning mushy?

Mix the chips into hot sauce right before you plan to eat and warm them just until they start to soften. Don't wait to serve them or they'll get too soft.

→ Do I need to include eggs?

The runny yolks add amazing richness, but you can skip them or go with scrambled instead. Try beans on top for a meat-free option.

→ What toppings work best?

Sliced avocado, chunky guacamole, crumbly cheese, hot sauce drops, pickled onions, spicy peppers, and fresh herbs all add nice pops of flavor and different textures.

→ Can I make parts of this ahead of time?

The cabbage mix and crema can sit in your fridge overnight. But wait to mix chips with sauce until you're ready to eat for the best texture.