Flour Tortilla Chilaquiles with Homemade Green Sauce

Servings: 4 Total Time: 35 mins Difficulty: Beginner
Discover the perfect balance of flavors with this fresh take on chilaquiles, using crispy flour tortillas for a modern twist. This recipe brings the vibrant taste of Mexico straight to your kitchen, making it a fantastic choice for breakfast or brunch.
pinit

Imagine crunchy tortilla triangles smothered in a tangy, homemade tomatillo salsa, topped with creamy queso fresco and a hint of spice. The result? A flavor-packed dish that’s both comforting and energizing.

With every bite, you’ll enjoy a fusion of textures and flavors that feels indulgent yet simple to make. Whether you’re hosting brunch or treating yourself, these chilaquiles promise a delicious start to your day.

Fresh and Flavorful Ingredients

When it comes to authentic, satisfying Mexican flavors, each ingredient in this recipe brings a unique element to the dish, creating a delicious balance of creaminess, spice, and crispiness. Here’s a closer look at what you’ll need:

  • 8 Flour Tortillas, Cut into Wedges: The perfect base for our chilaquiles, these flour tortillas fry up golden and crispy, creating a hearty bite that complements the fresh salsa and toppings.
  • 1 ¼ Cups (about 10 oz) Crumbled Queso Fresco: This mild, creamy cheese melts slightly over the warm chilaquiles, adding a soft, savory richness to every bite.
  • ½ Cup White Onion, Finely Chopped: The onion provides a gentle crunch and a hint of sweetness, enhancing the salsa’s flavor and adding texture to the dish.
  • 1 lb Tomatillos, Husked: Tomatillos bring a vibrant tanginess, perfect for creating that authentic, green salsa. Their natural acidity gives the chilaquiles a fresh, lively taste.
  • 1 Serrano Chili: For a bit of heat, the serrano chili is essential. It adds a subtle spice that complements the tomatillos and adds depth to the salsa. If you prefer less heat, feel free to adjust the amount to taste.
  • 2 Cloves Garlic: Fresh garlic gives the salsa a slightly pungent kick, balancing the acidity of the tomatillos with a touch of earthy flavor.
  • 1 Teaspoon Salt: A small but vital ingredient, salt enhances all the flavors and brings everything together.
  • 1/8 Teaspoon Ground Black Pepper: This mild hint of spice adds just the right touch of warmth to the salsa without overpowering the other ingredients.
  • ¾ Cup Vegetable Oil, Divided: The oil is crucial for frying the tortillas, creating that signature crispy texture that absorbs the salsa beautifully. The divided portion allows you to use some oil in the salsa for extra richness.
  • ½ Cup Heavy Cream: Drizzled over the top, heavy cream gives a luscious, creamy finish that tempers the heat and adds a luxurious texture to each bite.
  • ¼ Cup Fresh Cilantro Leaves, Roughly Chopped: Cilantro brings a burst of color and freshness to the dish. Its bright, herbal notes perfectly balance the savory and tangy elements of the chilaquiles.
  • 1 Ripe Avocado, Sliced or Diced: Creamy avocado is the final touch. Its rich, buttery flavor pairs beautifully with the crispy tortillas, spicy salsa, and fresh toppings, giving each serving a satisfying contrast in textures and flavors.

With these high-quality ingredients on hand, you’re ready to prepare chilaquiles that are as vibrant and authentic as they are comforting. Each component contributes to a dish that is wonderfully layered and irresistibly flavorful!

Step-by-Step Instructions for Perfect Chilaquiles

Creating chilaquiles with crisp tortillas, flavorful salsa, and delicious toppings is easier than you might think. Follow these steps to achieve restaurant-quality results right at home:

  1. Prepare the Tortillas: Start by cutting your 8 flour tortillas into 8 triangular wedges each. This creates bite-sized pieces that are perfect for frying and will hold up well when covered in salsa. Set the cut tortillas aside.
  2. Prepare the Cheese Mixture: In a bowl, crumble the queso fresco and mix it with ¼ cup of chopped onion. This step ensures that each serving has the right balance of creamy, tangy cheese and a touch of sharpness from the onion. Set the mixture aside until serving time.
  3. Make the Green Salsa:
    • In a medium pot, bring the tomatillos and serrano chili to a boil over medium heat. Cook for 5-6 minutes or until the tomatillos are softened. This softening brings out their natural tanginess and prepares them for blending.
    • Remove the pot from the heat and reserve ½ cup of the cooking water (you may need this to adjust the salsa’s thickness later).
    • Using a spoon, transfer the cooked tomatillos and chili to a blender. Add the remaining onion, garlic, cilantro, salt, and pepper. Blend on high for 1-2 minutes until the salsa is smooth and vibrant green.
  4. Cook the Salsa:
    • Heat 1 tablespoon of oil in a small pot over medium heat for 2 minutes. Adding oil to the salsa deepens its flavor and gives it a velvety texture.
    • Pour in the blended salsa, reduce the heat to medium-low, and cook for 5 minutes, uncovered, stirring occasionally. If the salsa becomes too thick, slowly add some of the reserved cooking water until you reach the desired consistency. Keep the salsa warm until ready to serve.
  5. Fry the Tortillas:
    • In a large, deep skillet, heat the remaining ¾ cup of vegetable oil over medium-high heat. After 4-5 minutes, or when the oil reaches 375°F, it’s ready for frying.
    • Fry the tortilla triangles in batches, cooking each batch for about 2-3 minutes, stirring to prevent them from sticking. Frying in batches allows each piece to crisp up evenly.
    • Once golden and crispy, remove the tortillas and drain them on paper towels. These crispy wedges form the perfect base for your chilaquiles.
  6. To Serve:
    • Arrange a portion of the fried tortillas on a plate. Drizzle with ⅓ cup of the warm green salsa, add 2 tablespoons of heavy cream, and garnish generously with the crumbled queso fresco and cilantro.
    • Top with fresh avocado slices to add a creamy, buttery element that complements the salsa’s tanginess and the crispiness of the tortillas.

Enjoy the bold flavors and contrasting textures of these homemade chilaquiles with every bite! Perfect for brunch or a comforting meal, this dish will become a family favorite.

Flour Tortilla Chilaquiles with Homemade Green Sauce

Imagine crunchy tortilla triangles smothered in a tangy, homemade tomatillo salsa, topped with creamy queso fresco and a hint of spice. The result? A flavor-packed dish that’s both comforting and energizing.

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 375  °F Servings: 4 Calories: 500 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Prepare the Tortillas: Cut the 8 flour tortillas into 8 triangular wedges each. Set aside.
  2. Prepare the Cheese Mixture: In a bowl, crumble the queso fresco and mix with ¼ cup of the chopped onion until combined. Set aside.
  3. Make the Green Salsa: In a medium pot, bring the tomatillos and serrano chili to a boil over medium heat, cooking for 5-6 minutes or until the tomatillos are softened. Remove from heat, reserving ½ cup of the cooking water.
  4. Using a spoon, transfer the tomatillos and chili to a blender. Add the remaining onion, garlic, cilantro, salt, and pepper. Blend for 1-2 minutes until smooth.
  5. Cook the Salsa: In a small pot, heat 1 tablespoon of oil over medium heat for 2 minutes. Add the blended salsa, reduce heat to medium-low, and cook for 5 minutes, uncovered, stirring occasionally. If the salsa becomes too thick, add the reserved cooking water a little at a time. Keep the salsa warm until ready to serve.
  6. Fry the Tortillas: In a large, deep skillet, heat the remaining ¾ cup of oil over medium-high heat for about 4-5 minutes, or until it reaches 375°F. Fry the tortilla triangles in batches, about 2-3 minutes each, until golden and crispy, stirring to prevent sticking. Remove and drain on paper towels.
  7. To Serve: Place a portion of the fried tortillas on a plate, drizzle with ⅓ cup of the warm green salsa, add 2 tablespoons of heavy cream, and garnish with crumbled queso fresco, cilantro, and fresh avocado slices. Enjoy!

Note

Using fewer tortillas is advisable as flour tortillas can be more filling than corn tortillas. The additional oil helps ensure even frying and crispiness for the flour tortillas. Adjust salt and pepper to taste if needed.

Keywords: chilaquiles with flour tortillas, chilaquiles, flour tortilla,
Recipe Card powered by WP Delicious