Green Chile and Extra Cheese Chilaquiles Recipe
If you have ever wished for a dish that perfectly balances comfort, tangy zest, and cheesy goodness, then this Green Chile and Extra Cheese Chilaquiles Recipe is exactly what you need. A beloved Mexican classic, this recipe combines crispy tortilla chips drenched in vibrant green chile salsa, generously topped with a luscious blend of Monterey Jack and cheddar cheeses. The result is a warm, satisfying plate bursting with layers of flavor and texture that will quickly become one of your all-time favorites. Whether for breakfast, brunch, or any time you crave a cozy, savory treat, these chilaquiles are a celebration of bold taste and heartwarming simplicity.
Ingredients You’ll Need
Getting started on the Green Chile and Extra Cheese Chilaquiles Recipe is delightfully straightforward because the ingredients are simple yet essential. Each component plays its part in building the perfect harmony of flavors, from the crunchy chips to the creamy toppings.
- 8 cups tortilla chips: Homemade or store-bought, these form the crunchy yet tender base of the dish.
- 2 cups green chile salsa or sauce: The star flavor that brings a tangy, mildly spicy kick essential to traditional chilaquiles.
- 1 cup shredded Monterey Jack cheese: A creamy, mild cheese that melts beautifully and balances the heat.
- 1 cup shredded cheddar cheese: Adds sharpness and depth to the cheesy topping for that extra indulgence.
- 1/2 cup diced onions: Sautéed for sweetness and texture, adding a savory base.
- 1/4 cup chopped fresh cilantro: Offers a fresh, aromatic finish that brightens every bite.
- 1/2 cup sour cream or Mexican crema: This creamy element cools and smooths the spicy green chile salsa.
- 2 tbsp vegetable oil: Necessary for sautéing the onions and warming the salsa, bringing everything together.
- Salt to taste: Enhances all the natural flavors to make the dish sing.
- Optional toppings: Sliced avocado, fried eggs, and sliced radishes add extra texture and richness when desired.
How to Make Green Chile and Extra Cheese Chilaquiles Recipe
Step 1: Sauté the Onions
Begin by heating the vegetable oil in a large skillet over medium heat. Add the diced onions and sauté them until they turn translucent and soft, releasing their sweet aroma into the pan. This step builds a flavorful foundation that enhances every bite of your chilaquiles.
Step 2: Simmer the Green Chile Salsa
Next, pour the vibrant green chile salsa into the skillet with the onions. Sprinkle salt to taste and bring the sauce to a gentle simmer. This allows the flavors to meld and slightly thicken, making the dish hearty and delicious.
Step 3: Coat the Tortilla Chips
Now it’s time to add the tortilla chips. Gently toss the chips in the sizzling sauce, ensuring each chip is evenly coated. Cook for about 2 to 3 minutes so the chips soften slightly but retain some crunch for perfect bite contrast.
Step 4: Melt the Cheese
Sprinkle both the Monterey Jack and cheddar cheeses evenly over the chilequiles. Cover the skillet with a lid and let the cheese melt for 3 to 5 minutes. This creates a gooey, cheesy blanket that binds the dish together beautifully.
Step 5: Final Touches
Remove the skillet from the heat and garnish with freshly chopped cilantro and a generous dollop of sour cream or Mexican crema. These fresh additions balance the richness and spice perfectly.
Step 6: Serve with Optional Toppings
Serve your Green Chile and Extra Cheese Chilaquiles Recipe immediately, and if you want, add some sliced avocado, fried eggs, or crisp radishes on top. These extras elevate the dish into a truly special experience every single time.
How to Serve Green Chile and Extra Cheese Chilaquiles Recipe
Garnishes
A sprinkle of fresh chopped cilantro is a must. The green pop visually signals freshness and adds a subtly citrusy note. A spoonful of sour cream or crema cuts through the richness and brings creamy softness.
Side Dishes
This dish pairs wonderfully with light sides like a simple side salad or refried beans to complement the hearty chilaquiles. Fresh fruit or a glass of freshly squeezed orange juice can refresh the palate and round out your meal perfectly.
Creative Ways to Present
For a fun twist, try layering chilaquiles in a shallow baking dish with alternating layers of chips, salsa, and cheese, then bake until bubbly. Or serve them on individual plates topped with a perfectly fried egg to make a restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the chilaquiles to an airtight container and store them in the refrigerator for up to 2 days. Keep in mind that the chips will continue to soften, so the texture will change but still taste fabulous.
Freezing
Freezing chilaquiles is not recommended because the chips lose their texture and become overly mushy upon thawing. It’s best to enjoy your Green Chile and Extra Cheese Chilaquiles Recipe fresh whenever possible.
Reheating
To reheat, warm the chilaquiles gently on the stovetop over low heat, stirring occasionally to avoid sticking and to help redistribute the sauce. Add a little extra salsa or cheese if it seems dry. Avoid microwaving as it can make the chips tough and rubbery.
FAQs
Can I use store-bought green chile salsa for this recipe?
Absolutely! Store-bought green chile salsa works wonderfully and saves time. Just choose a quality brand with a flavor profile you enjoy, or make your own for a personalized touch.
What type of cheese should I use if I can’t find Monterey Jack?
Cheeses like mozzarella or a mild Oaxaca cheese can substitute nicely. The key is to pick a cheese that melts well and is not too overpowering in flavor to maintain balance with the cheddar.
Can I make this recipe vegetarian or vegan?
Yes! The recipe as-is is vegetarian, but for a vegan version, swap out the cheese and sour cream for dairy-free alternatives and check that the salsa contains no animal-based ingredients.
How spicy is the dish? Can I adjust the heat?
The heat level depends mostly on the green chile salsa you use. To tone down the spice, select a milder salsa or mix with some tomato salsa. You can also control spice by omitting seeds when making your own salsa.
Is this recipe good for breakfast, lunch, or dinner?
Chilaquiles are incredibly versatile and can be enjoyed at any mealtime. They shine in the morning with a fried egg on top but also make a hearty lunch or dinner full of flavor and comfort.
Final Thoughts
There’s nothing quite like digging into a warm plate of chilaquiles that perfectly blend spicy green chile salsa with extra melty cheese. This Green Chile and Extra Cheese Chilaquiles Recipe is a vibrant, easy-to-make dish that brightens any table and lifts your spirits with every bite. I can’t wait for you to try it and discover why it’s such a comfort food classic!
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Green Chile and Extra Cheese Chilaquiles Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful Mexican dish featuring crispy tortilla chips simmered in spicy green chile salsa, layered with melted Monterey Jack and cheddar cheeses, topped with fresh cilantro and creamy sour cream. Perfect for a comforting breakfast, brunch, or anytime snack.
Ingredients
Main Ingredients
- 8 cups tortilla chips (homemade or store-bought)
- 2 cups green chile salsa or sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or Mexican crema
- 2 tbsp vegetable oil
- Salt to taste
Optional Toppings
- Sliced avocado
- Fried eggs
- Sliced radishes
Instructions
- Sauté Onions: Heat vegetable oil in a large skillet over medium heat. Add diced onions and sauté until they become translucent, which typically takes about 3-4 minutes, releasing their sweetness and softening their texture.
- Add Salsa: Pour the green chile salsa into the skillet with the onions, season with salt to taste, and bring the mixture to a gentle simmer to meld the flavors and warm the salsa through.
- Combine Chips and Sauce: Add the tortilla chips to the skillet, gently stirring to coat them evenly with the salsa. Cook for 2-3 minutes until the chips soften slightly but maintain some texture, avoiding a mushy consistency.
- Top with Cheese and Melt: Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the chilequiles. Cover the skillet with a lid and cook on low heat for 3-5 minutes, or until the cheese fully melts and becomes gooey.
- Garnish and Serve: Remove the skillet from heat, garnish the dish with freshly chopped cilantro and a generous dollop of sour cream or Mexican crema for creaminess and freshness.
- Optional Add-Ons: Serve immediately, optionally topping with sliced avocado, fried eggs, or sliced radishes to add extra texture, flavor, and nutritional value.
Notes
- Use homemade tortilla chips for the best texture and flavor if possible, but store-bought chips work well for convenience.
- Adjust the heat level by choosing mild or spicy green chile salsa according to your preference.
- For a vegetarian option, ensure the salsa does not contain any meat-based broth.
- Serve immediately after cooking to retain the chips’ texture and cheese meltiness.
- To speed up the recipe, prep onions and shred cheese beforehand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
