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.
4chopped roasted hatch chiles, store-bought or homemade (see instructions below)
⅓cupCotija cheese, crumbled
3tbspgreen onions, chopped
3tbspcilantro, 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!