Chilaquiles Verde

Chilaquiles Verde

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4


  • 1 pound tomatillos, sliced in half
  • 1 white onion
  • 3 garlic cloves
  • 2 jalapeños, sliced in half with seeds
  • 1 cup cilantro, plus 1/4 cup chopped for garnish
  • 1/2 teaspoon salt
  • 1 lime, juiced
  • 1/4 cup vegetable stock
  • 1 tablespoon oil
  • black pepper to taste
  • 8-10 cups tortilla chips
  • 1 cup cheddar cheese, shredded
  • 1 avocado, diced
  • 1 cup Mexican crema
  • 1/2 cup Cotija cheese, crumbled
  • salt and pepper to taste


  1. Preheat oven to 450F and prepare a baking sheet.
  2. Peel and wash tomatillos under warm water. Peel and slice in halves.
  3. Slice onion into large pieces.
  4. Place unpeeled garlic onto baking sheet.
  5. Slice jalapeños in half lengthwise.
  6. Place tomatillos, onions, and jalapeños in a bowl. Toss with oil, salt, and pepper.
  7. Spread all ingredients onto baking sheet. Roast for 5-7 minutes until tomatillos are softened and slightly charred. Remove peels off of garlic.
  8. Transfer roasted ingredients to a food processor. Add cilantro and lime juice. Pour in vegetable stock. Puree until smooth.
  9. To make chilaquiles, heat about 2 cups of salsa in a large pan.
  10. Add tortilla chips and stir to coat in salsa. Cook for 5 minutes until chips are soft, but not mushy. Sprinkle with cheddar cheese. Place under a broil until melted.
  11. Garnish with avocado, crema, cotija cheese, and cilantro. Season with salt and pepper to taste.