Chilaquiles Verdes
Chilaquiles verdes bring bold flavor and satisfying crunch in every bite. This lighter version skips the heaviness without losing any of the comfort, using crisped corn tortillas simmered in a bright, tangy salsa verde. Topped with creamy accents and fresh herbs, it’s a dish that feels indulgent but keeps things low calorie.
Chilaquiles are a traditional Mexican breakfast, typically made with fried tortillas and simmered in salsa. This version uses just enough oil to crisp the tortillas, giving you the texture you want without the extra calories. The salsa verde adds a vibrant punch. Think tart tomatillos, zesty lime, and green chiles—balanced with the warmth of garlic and cumin.
Instead of drowning the chips, the sauce coats them lightly. This keeps a nice mix of crispy and soft textures that make each bite more interesting. A sprinkle of Cotija and a dollop of low fat sour cream to give a creamy contrast, while red onion and cilantro freshen things up.
You can keep it meatless or add eggs for extra protein. And if you’re cooking for a group, the whole thing comes together fast, making it ideal for a casual weekend brunch or even a quick weeknight dinner.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Low-carb tortillas: Use your favorite low-carb brand for fewer carbs and calories. Slice into triangles and bake until crisp—they hold up well and still get that satisfying crunch. This swap keeps things light while staying deliciously textured.
- Vegetable oil: Use just enough to shallow fry in batches. It helps get a golden crust that won’t turn soggy in the sauce.
- Salsa verde: A good store-bought version works, but homemade really shines. The flavor should be tangy, slightly spicy, and fresh.
- Bone broth: Add in some low-sodium chicken bone broth for extra protein and a richer flavor. It adds depth to the salsa while keeping things light. Look for a clean ingredient list to avoid added sodium or fillers.
- Garlic powder: Adds a mellow, roasted garlic flavor that complements the tangy salsa. A pinch goes a long way here.
- Cumin: Brings warmth and a subtle earthiness. It gives the whole dish that distinct, comforting Mexican flavor.
- Salt: Just enough to enhance everything else. Taste the salsa first—some store-bought versions already have plenty.
- Cotija cheese: Use just a sprinkle for its bold, salty flavor. A little goes a long way.
- Low-fat sour cream: Adds a cool, creamy note with fewer calories than traditional crema. It balances the tart salsa and spicy toppings perfectly. Drizzle just before serving for that smooth finish.
- Cilantro: Brings a fresh, herby brightness that cuts through the richness. Chop it just before sprinkling for max aroma.
- Red onion: Adds a little bite and crunch. Dice it finely so it blends in without overwhelming each mouthful.
- Fried or scrambled eggs (optional): A classic topper that adds richness and protein. Fry sunny-side up or keep it low-cal with scrambled egg whites.
See recipe card for quantities.
How to Make Chilaquiles Verdes
This is a quick overview of the steps. See the Recipe card below for the rest.
Step 1: Heat vegetable oil in a large skillet. Once hot, fry tortilla triangles in batches until golden and crisp.
Step 2: Transfer to a paper towel-lined plate to drain excess oil.
Step 3: In another skillet, combine salsa verde, broth, garlic powder, cumin, and salt. Bring to a gentle simmer. Add the fried tortilla chips to the skillet with the sauce.
Step 4: Cook for another few minutes. Serve immediately, topped with Cotija, sour cream, cilantro, and red onion. Add eggs on top if using.
Variations and Substitutions
- Use air fryer: Bake tortilla triangles in an air fryer for even faster crisping with almost no oil.
- Vegan option: Skip the cheese and yogurt or use dairy-free alternatives.
- Roasted veggies: Add roasted bell peppers, zucchini, or mushrooms for extra flavor and fiber without a calorie hit.
- Grilled chicken: Toss in a few slices of grilled chicken breast for lean protein and a heartier meal.
Serving Suggestions
- Cabbage and Carrot Salad: Fresh, crisp, and light—this adds a crunchy contrast and a bright, tangy side that won’t overpower the chilaquiles.
- Air Fryer Broccolini: Simple, slightly charred, and lightly seasoned, this makes a clean green veggie side that balances the richness of the dish.
- Stuffed Cucumber Boats: Refreshing and light, they bring a cool, crunchy element to the plate and keep the meal low calorie.
- Collard Greens Salad: Earthy and nutritious, this salad works well with the zing of salsa verde while adding fiber and volume to the meal.
- Beet Root Salad: Slightly sweet and vibrant, it adds color and a different texture, pairing well with the bold flavors of chilaquiles.
Storage
- Storage: Store leftover sauce and baked chips separately. Chips stay crisp, and you can reheat only what you need.
- Freezing: Not ideal, since the chips will soften too much.
- Reheat: Toast chips again briefly in the oven, then toss with warmed sauce before serving.
💡 Pro Tips
- Bake extra chips: Make a big batch so you’re ready for next time or to use as healthy snacks.
- Use parchment paper: It helps baked tortillas get crisp without sticking, and there’s no need to use extra oil.
- Taste the sauce: Adjust salt based on the salsa and broth—some brands pack in sodium.
FAQ
Yes, just check the label for added oils and salt. Choose a simple, baked variety with minimal ingredients.
Don’t overcook once the chips hit the sauce. Just warm them through, not long enough to turn to mush.
Chilaquiles Verdes
Equipment
- baking sheet
- Parchment paper
- Large Skillet
- Spatula or tongs
- Knife and cutting board
- Measuring spoons
- mixing bowl
- Plate and paper towels
Ingredients
- 12 Low carb tortilla cut into triangles
- ½ cup vegetable oil for frying
- 2 cups salsa verde store-bought or homemade
- ½ cup Bone Broth
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ½ cup Cotija cheese crumbled
- ¼ cup low fat sour cream
- ¼ cup chopped cilantro
- ¼ cup diced red onion
- 2 eggs
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crispy (about 1-2 minutes per side). Drain on a paper towel-lined plate.
- In a separate large skillet, heat the salsa verde with broth, garlic powder, cumin, and salt. Bring to a simmer.
- Add the fried tortilla chips to the skillet and gently stir to coat. Cook for 2-3 minutes, just until the chips soften slightly but remain crisp.
- Top with Cotija cheese, sour cream, cilantro, and red onion. Add fried or scrambled eggs if desired. Serve immediately.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
