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The Most Delicious Hatch Green Chile Chilaquiles (GF, V)

Hatch Chile Chilaquiles in a bowl
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The classic Mexican chilaquiles recipe gets a hatch green chile makeover! This Hatch Green Chile Chilaquiles recipe features bold salsa roja, crispy tortilla chips, fried eggs, and fresh toppings. A 45-minute delicious meal that makes for a delicious breakfast, lunch, or dinner! Gluten-free and vegetarian.

‘Tis the Season for Hatch Green Chiles – Chilaquiles Style!

Last summer, I visited a hole-in-the-wall Mexican restaurant down in South Texas. Just four hungry girls passing through a random town in Texas on one hot day of our road trip. To be honest, ask me today and I can’t even remember the name of the city, but what I do remember was trying my very first chilaquiles (pronounced “chee-lah-KEE-lays”) and it did not disappoint! I mean, think about it: you can’t go wrong with tortilla chips smothered in the most delicious salsa, especially when it’s topped with a perfectly fried egg and everything!

While the classic Mexican chilaquiles recipe is INCREDIBLE on its own, I thought it would be fun to make a seasonal version in honor of Hatch Green Chile season! This delicious Hatch Green Chile Chilaquiles recipe features bold salsa roja, crispy tortilla chips, fried eggs, and fresh toppings. A 45-minute delicious meal that makes for a delicious breakfast, lunch, or dinner!

What is Chilaquiles?

Chilaquiles is a Mexican traditional dish often served for breakfast. Typically, chilaquiles are made of crispy corn tortilla chips simmered in either green (verde) or red (rojo) sauce. One of my favorite things about chilaquiles is that they allow for virtually endless topping options! That’s why this dish is a go-to in our house whenever we have a random assortment of produce left in the fridge! But really, this recipe is the PERFECT solution to use up those leftovers you have lying around!

What Do I Serve with Hatch Green Chile Chilaquiles? 

In this recipe, I’ll show you a version that features bold salsa roja, fried eggs, cotija cheese, and roasted hatch green chiles. But feel free to switch it up! Here are a few ideas of toppings that pair well in this dish:

  • scrambled or poached eggs
  • cotija cheese or queso fresco
  • shredded chicken
  • pulled pork/carnitas
  • roasted vegetables
  • beans & pico de gallo
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hatch green chiles fresh

What You Need to Make Hatch Green Chile Chilaquiles

For The Salsa Roja

  • 1 ½ lbs tomatoes, chopped
  • ½ large yellow onion, chopped
  • 3 roasted hatch chiles, store-bought or homemade (see instructions below)
  • 1 jalapeno, sliced (optional)
  • 2 cloves garlic
  • 1 cup low-sodium broth (I love using Kettle & Fire‘s organic chicken broth! If you want to try it, you can use the code DWELL to get 15% off!)
  • ½ lime, juiced
  • salt & pepper, to taste
  • 1 tbsp olive oil

For The Chilaquiles

  • 5 cups restaurant-style tortilla chips
  • 4 fried eggs
  • 1 avocado , diced
  • 4 chopped roasted hatch chiles, store-bought or homemade (see instructions below)
  • ⅓ cup Cotija cheese , crumbled
  • 3 tbsp green onions , chopped
  • 3 tbsp cilantro , chopped

How to Make Hatch Green Chile Chilaquiles

Homemade Roasted Hatch Chiles

  1. If you’d like to roast your own hatch chiles, preheat oven to 400F. Line a baking pan with aluminum foil, and evenly place 8 hatch chiles.
  2. Roast until skin is charred, then remove from oven and cover with foil. Leave on for 10 minutes. Afterwards, remove the seeds and set aside.

Salsa Roja

  1. Add tomatoes, onion, roasted hatch chile, jalapeño, garlic, lime, broth, salt, and pepper in a high-speed blender or food processor. Blend until smooth.
  2. Add olive oil into a large skillet over medium-high heat. Add in the salsa stir for 7 minutes, or until salsa is thickened.

Chilaquiles

  1. Add the tortilla chips into the skillet and stir to coat the chips in the salsa roja. Cook for 3 minutes, or until the tortilla chips are heated through and have slightly softened.
  2. Add in your choice of toppings (we recommend fried eggs, diced avocado, chopped roasted hatch chiles, Cotija cheese, green onions, and cilantro). Serve immediately. ENJOY!

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If you make this Hatch Green Chile Chilaquiles recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

Hatch Chile Chilaquiles in a bowl

The Most Delicious Hatch Green Chile Chilaquiles (GF, V)

DWELL by Michelle
The classic Mexican chilaquiles recipe gets a hatch green chile makeover! This Hatch Green Chile Chilaquiles recipe features bold salsa roja, crispy tortilla chips, fried eggs, and fresh toppings. A 45-minute delicious meal that makes for a delicious breakfast, lunch, or dinner! Gluten-free and vegetarian.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 4 servings
Calories 621 kcal

Ingredients
  

Salsa Roja

  • 1 ½ lbs tomatoes , chopped
  • ½ large yellow onion , chopped
  • 3 roasted hatch chiles , store-bought or homemade (see instructions below)
  • 1 jalapeno , sliced (optional)
  • 2 cloves garlic
  • 1 cup low-sodium broth
  • ½ lime , juiced
  • salt & pepper , to taste
  • 1 tbsp olive oil

Chilaquiles

  • 5 cups restaurant-style tortilla chips
  • 4 fried eggs
  • 1 avocado , diced
  • 4 chopped roasted hatch chiles , store-bought or homemade (see instructions below)
  • cup Cotija cheese , crumbled
  • 3 tbsp green onions , chopped
  • 3 tbsp cilantro , chopped

Instructions
 

Homemade Roasted Hatch Chiles

  • If you'd like to roast your own hatch chiles, preheat oven to 400F. Line a baking pan with aluminum foil, and evenly place 8 hatch chiles.
  • Roast until skin is charred, then remove from oven and cover with foil. Leave on for 10 minutes. Afterwards, remove the seeds and set aside.

Salsa Roja

  • Add tomatoes, onion, roasted hatch chile, jalapeño, garlic, lime, broth, salt, and pepper in a high-speed blender or food processor. Blend until smooth.
  • Add olive oil into a large skillet over medium-high heat. Add in the salsa stir for 7 minutes, or until salsa is thickened.

Chilaquiles

  • Add the tortilla chips into the skillet and stir to coat the chips in the salsa roja. Cook for 3 minutes, or until the tortilla chips are heated through and have slightly softened.
  • Add in your choice of toppings (we recommend fried eggs, diced avocado, chopped roasted hatch chiles, Cotjia cheese, green onions, and cilantro). Serve immediately. ENJOY!

Notes

Keyword chilaquiles recipe, easy breakfast recipes, easy mexican food recipe, Gluten-Free, green hatch chile

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3 Comments

  1. 5 stars
    I was gifted a giant bag of hatch chiles and were so confused about what to do with them, then i found your recipe and made double batch for the hubby and kids. It was a hit!