CHILAQUILES VERDES | HOW TO MAKE CHILAQUILES VERDES

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotija cheese

Feta provides a similar tangy flavor while being more widely available.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based alternative, while beans are budget-friendly.

green salsa

🥗Healthier: homemade salsa

💰Cheaper: store-bought salsa

Homemade salsa can be made with fresh ingredients, reducing preservatives.

Wash and disinfect 10 tomatillos, remove the skin.

Prepare 2 jalapeños and 1 serrano pepper, adjusting the heat to taste.

Chop 1/4 of an onion into quarters and then into julienne strips.

Roast the poblano pepper over the stove, then place it in a plastic bag to loosen the skin.

Boil the chiles in water until softened, about 5-8 minutes.

Sauté the onion in a little oil until translucent, then add one clove of garlic, cooking until fragrant.

Combine the boiled chiles, tomatillos, sautéed onion, and garlic in a blender and blend until smooth, adding salt and pepper to taste.

Cook the blended salsa in a pan with a little oil for about 15 minutes over medium-low heat.

Use store-bought tortilla chips (totopos) and coat them in the salsa, reserving some salsa for topping.

Serve the chilaquiles with additional salsa on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens