Vegetarian Chilaquiles
Transform your breakfast or brunch game with these irresistible Vegetarian Chilaquiles, a vibrant and flavorful Mexican-inspired dish that’s both comforting and nourishing. This recipe features golden, crispy corn tortilla chips smothered in a tangy homemade green tomatillo salsa, infused with the smoky heat of poblano and jalapeño peppers. Topped with crumbled Cotija cheese, creamy avocado, crunchy radishes, and a dollop of sour cream, every bite is an explosion of textures and flavors. Perfect for vegetarians, this dish can also be elevated with optional fried or scrambled eggs for added protein. Ready in under an hour, these chilaquiles are a crowd-pleaser for a satisfying brunch, lunch, or even a quick weeknight meal.
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 1 cup Vegetable oil
- 10 pieces Tomatillos
- 1 piece Poblano pepper
- 1 piece Jalapeño pepper
- 2 pieces Garlic cloves
- 1 piece White onion
- 1 cup Cilantro
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 0.5 cup Cotija cheese
- 0.5 cup Sour cream
- 1 piece Avocado
- 3 pieces Radishes
- 4 pieces Eggs (optional)
Instructions
Cut the corn tortillas into triangular quarters and set aside.
In a large skillet, heat vegetable oil over medium heat. Fry the tortilla triangles in batches until golden and crispy. Remove and place on a paper towel-lined plate to drain the excess oil.
In a large pot, add the tomatillos, poblano pepper, and jalapeño pepper. Cover with water and bring to a boil. Cook for 8-10 minutes until the tomatillos are soft.
Drain the boiled vegetables and transfer them to a blender. Add garlic cloves, half the onion (roughly chopped), cilantro, vegetable broth, and salt. Blend until smooth to make the green salsa.
In a large skillet or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Pour in the blended green salsa, and simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
Add the fried tortilla chips to the skillet with the salsa, gently folding to coat them evenly. Cook for 2-3 minutes until the chips soften but remain slightly crispy.
Optional: If adding eggs, fry or scramble them in a separate pan and place on top of the chilaquiles before serving.
Serve the chilaquiles on plates and garnish with crumbled Cotija cheese, a dollop of sour cream, sliced avocado, thinly sliced radishes, and any remaining chopped onion or cilantro.
Enjoy the chilaquiles while warm and fresh!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 243 mg | 19% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
