60 minutes
A traditional Mexican dish made with crispy corn tortillas, tangy tomatillo salsa, melted Monterey Jack cheese, and perfectly baked eggs.
6-inch Corn Tortillas
each
to taste
Tomatillos, Husked
0 lb
White Onion, Small
each
Garlic Clove, Fat
each
Jalapeño, Halved and Seeded
each
Poblano Chile, Stemmed, Halved, and Seeded
each
Fresh Cilantro, Chopped
cups
Monterey Jack Cheese, Grated
0 oz
each
to taste
Toasted Pepitas
optional
optional
1. Bake Tortillas
Preheat your oven to 450°F. Brush the corn tortillas lightly with oil, sprinkle them with kosher salt, and place them on a baking sheet. Bake for about 15 to 20 minutes until crisp and golden.
2. Prepare Tomatillo Salsa
Arrange the husked tomatillos, onion cut into slabs, the garlic clove, jalapeño halves, and poblano halves on another baking sheet. Roast in the oven for about 15 to 20 minutes until lightly charred and tomatillos start to burst. Transfer to a food processor, add 1 cup of chopped cilantro, and puree until smooth. Season with salt.
3. Assemble and Bake Chilaquiles
Reduce oven temperature to 375°F. In a 9-inch square baking dish, layer the baked tortilla pieces with the tomatillo salsa and grated Monterey Jack cheese. Bake for 20 minutes until cheese is melted and bubbly.
4. Add Eggs and Bake
Remove the dish from the oven and carefully crack the eggs over the top. Season with salt and freshly ground black pepper. Return to the oven and bake for 6 to 10 minutes, until egg whites are set but yolks are runny.
5. Garnish and Serve
Garnish the chilaquiles with chopped onion and cilantro, sprinkle with toasted pepitas, and add a dollop of sour cream or Mexican crema if desired. Serve immediately.
Instead of boiling the tomatillos, consider roasting them along with onions, garlic, and jalapeños until they're nicely charred. This will enhance the salsa's depth and bring out a smoky flavor that complements the dish beautifully.
Keep a close eye on the eggs while baking. There's a delicate balance between under and overcooking — aim for set whites and runny yolks. Depending on your oven and preference, 7–10 minutes is usually a good range, but check them at the 7-minute mark to avoid overcooking.
Use day-old corn tortillas for the best texture and fry them yourself. This ensures they are sturdy enough to hold the salsa without becoming too soggy. Alternatively, bake them for a healthier option, brushing lightly with oil and seasoning with salt.
After blending your roasted tomatillos, taste and adjust acidity with lime juice and salt. You want a balance between the tanginess of the tomatillos, the heat from the jalapeños, and the brightness of the lime.
Slices of ripe avocado provide a creamy contrast that pairs well with the tangy salsa and runny eggs.
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