Get ready for a breakfast adventure that will have your taste buds dancing: Green Chile and Extra Cheese Chilaquiles! This dish is the ultimate comfort food, combining crispy tortilla chips, a tangy punch of green chile sauce, and a generous shower of melty cheese. It’s hearty, colorful, and perfect for mornings when you want something a little more special than your usual fare. Every bite is a celebration of bold flavors and irresistible textures, making Green Chile and Extra Cheese Chilaquiles a must-try for anyone who adores Mexican-inspired breakfasts.
Ingredients You’ll Need
The beauty of Green Chile and Extra Cheese Chilaquiles lies in its simplicity—each ingredient brings something essential to the party, whether it’s crunch, heat, or creamy goodness. Here’s what you’ll need, plus a few insider tips to make your plate truly unforgettable.
- 10 corn tortillas: Fresh or day-old, these are the key to crunchy, flavorful chilaquiles—slice them into triangles for the best texture.
- 2 tablespoons vegetable oil: Just enough to crisp up every tortilla piece and infuse them with golden flavor.
- 1 1/2 cups green enchilada sauce or salsa verde: This gives the dish its signature tang and a gorgeous green hue—choose your favorite brand or homemade.
- 1/2 cup canned diced green chiles (mild or hot): Adds an extra layer of heat and bright, peppery flavor; tailor the spice to your liking.
- 1/2 teaspoon cumin: A pinch of earthiness that deepens the sauce and ties all the flavors together.
- 1/4 teaspoon garlic powder: Brings a mellow savoriness without overpowering the dish.
- 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully for that signature gooey cheese pull in every forkful.
- 1/2 cup shredded cheddar cheese: Offers a sharp, rich contrast to the Monterey Jack—don’t skip this dynamic duo!
- 2 tablespoons chopped cilantro (optional): For a burst of fresh, herbal brightness right at the end.
- Sour cream, avocado slices, and fried eggs for topping (optional): Take things over the top with creamy, cool, and luscious garnishes.
How to Make Green Chile and Extra Cheese Chilaquiles
Step 1: Crisp Up the Tortillas
Start by preheating your oven to 375°F. In a large skillet over medium heat, warm the oil and work in batches to fry the tortilla triangles until they’re crisp and golden—about 1 to 2 minutes per side. Lay them on paper towels to drain off any extra oil. If you want a lighter version, you can bake or air fry the tortilla triangles until they reach that perfect crunch.
Step 2: Simmer the Sauce
Once your tortillas are ready, it’s time to build flavor. Using the same skillet (no need to wash it!), pour in the green enchilada sauce or salsa verde, diced green chiles, cumin, and garlic powder. Stir everything together and let it come to a gentle simmer. This is where all the magic happens—the aromas will start to fill your kitchen!
Step 3: Coat the Chips
Add the freshly fried (or baked) tortilla chips to the skillet and gently toss them in the simmering sauce. Make sure each chip gets a nice coating, but don’t leave them too long—part of the chilaquiles charm is that blend of crispy edges and saucy bites.
Step 4: Add the Cheese and Bake
Sprinkle the Monterey Jack and cheddar cheeses generously over the saucy chips. Pop the skillet into your preheated oven and bake for 8 to 10 minutes, until the cheese is melted and bubbly. If you love those golden brown cheese spots, give it an extra minute under the broiler (just keep a close eye!).
Step 5: Finish and Serve
Carefully remove the skillet from the oven. Shower your Green Chile and Extra Cheese Chilaquiles with chopped cilantro, dollops of sour cream, creamy avocado slices, and maybe even a fried egg or two if you’re feeling indulgent. Serve immediately while everything is hot and fresh.
How to Serve Green Chile and Extra Cheese Chilaquiles
Garnishes
The right garnish turns a great plate of Green Chile and Extra Cheese Chilaquiles into something unforgettable. I love finishing mine with a sprinkle of chopped cilantro for freshness, a swirl of sour cream, and rich slices of avocado. If you’re a fan of eggs, a sunny-side-up or over-easy egg on top adds extra richness and a little drama to your breakfast spread.
Side Dishes
Chilaquiles are a feast on their own, but if you’re serving a crowd or want to round out your meal, consider a side of refried beans or black beans. A crisp, simple salad with lime vinaigrette also makes a refreshing contrast that balances the cheesy, saucy goodness.
Creative Ways to Present
For a fun twist, try serving Green Chile and Extra Cheese Chilaquiles in individual mini cast-iron skillets or colorful bowls for a festive brunch. You can also layer them in a casserole dish, perfect for sharing family-style. If you’re feeling adventurous, use them as a filling for breakfast burritos or stuff them into tacos for a playful, portable option!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Green Chile and Extra Cheese Chilaquiles, let them cool to room temperature before transferring to an airtight container. They’ll keep well in the refrigerator for up to 2 days, though the chips will soften as they soak up more sauce.
Freezing
Freezing isn’t ideal for chilaquiles since the texture of the chips changes, but if you must, pack the cooled chilaquiles into freezer-safe containers and freeze for up to a month. When reheated, the flavor will still be great, but expect a softer, casserole-like consistency.
Reheating
For the best results, reheat Green Chile and Extra Cheese Chilaquiles in the oven at 350°F for about 10–15 minutes, until hot and bubbly. You can also use the microwave for convenience, but the oven helps revive a bit of that original crispness. Add fresh garnishes after reheating to brighten up the flavors.
FAQs
Can I use store-bought tortilla chips instead of frying my own?
Absolutely! Store-bought chips are a great shortcut for busy mornings. Just choose thick, sturdy chips so they don’t get too soggy when tossed with the sauce.
How can I make Green Chile and Extra Cheese Chilaquiles spicier?
To turn up the heat, use hot diced green chiles, add a few slices of jalapeño, or even stir in a dash of hot sauce to your sauce mixture. Adjust the spice to suit your taste buds!
Can I add protein to this recipe?
Definitely! Green Chile and Extra Cheese Chilaquiles are delicious with cooked shredded chicken, crumbled chorizo, or even black beans stirred in just before baking. It’s a fantastic way to make the dish even heartier.
Is it possible to make this dish vegan?
Yes! Swap out the cheeses for your favorite dairy-free alternatives and use plant-based sour cream. The rest of the ingredients are already vegan-friendly, so everyone can dig in.
Can I prepare any parts of this recipe in advance?
You can certainly fry or bake the tortilla chips ahead of time and store them in an airtight container. The sauce can also be made a day in advance. Assemble and bake just before serving to keep the chilaquiles at their best.
Final Thoughts
There’s just something magical about a pan of Green Chile and Extra Cheese Chilaquiles—every bite is cozy, cheesy, and full of personality. Whether you’re treating yourself to a lazy weekend brunch or feeding a hungry crowd, this dish promises joy and comfort in every forkful. Give it a try and let your kitchen fill with the irresistible aroma of this classic, crave-worthy favorite!
Print
Green Chile and Extra Cheese Chilaquiles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
A delicious and comforting Mexican-inspired breakfast dish featuring crispy tortilla triangles smothered in tangy green enchilada sauce, topped with melted Monterey Jack and cheddar cheeses. This vegetarian Green Chile and Extra Cheese Chilaquiles recipe is perfect for a hearty brunch or breakfast, garnished with fresh cilantro, sour cream, avocado slices, and optional fried eggs for extra richness.
Ingredients
Chilaquiles Base
- 10 corn tortillas, cut into triangles
- 2 tablespoons vegetable oil
Sauce and Seasoning
- 1 1/2 cups green enchilada sauce or salsa verde
- 1/2 cup canned diced green chiles (mild or hot)
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
Cheese Toppings
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Optional Garnishes
- 2 tablespoons chopped cilantro
- Sour cream
- Avocado slices
- Fried eggs
Instructions
- Preheat and crisp tortillas: Preheat your oven to 375°F. In a large skillet over medium heat, warm the vegetable oil. Fry the tortilla triangles in batches until they are crisp and golden, about 1–2 minutes per side. Drain the fried chips on paper towels. Alternatively, you can bake or air fry the tortillas to achieve crispiness without frying.
- Prepare the sauce: In the same skillet, add the green enchilada sauce, diced green chiles, cumin, and garlic powder. Stir the mixture and bring it to a gentle simmer over medium heat to combine the flavors and warm through.
- Toss chips in sauce: Add the crispy tortilla triangles back into the skillet with the simmering sauce. Toss them gently to coat each chip evenly, ensuring every piece is infused with the flavorful green sauce.
- Add cheese and bake: Sprinkle the shredded Monterey Jack and cheddar cheeses over the sauced chips in the skillet. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the cheese has fully melted and is bubbly.
- Garnish and serve: Remove the skillet from the oven. Top with chopped cilantro, dollops of sour cream, slices of avocado, and fried eggs if desired. Serve immediately while hot for the best texture and flavor.
Notes
- For extra heat, use hot green chiles or add sliced jalapeños to the sauce.
- Add cooked shredded chicken or chorizo to the dish to make it more filling and protein-rich.
- Best served fresh to maintain the crispiness of the tortilla chips.
- You can substitute with baked or air-fried tortillas for a lighter version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
