Vegetarian Hatch Green Chilaquiles with Eggs
A healthier and vegetarian version of traditional Mexican chilaquiles, Vegetarian Hatch Green Chilaquiles with Eggs are loaded with New Mexican flavor! After simmering baked tortilla chips, black beans, and green chile in broth, top them with an egg (any style), and garnish with cilantro, avocado, and cotija to “kick it up a notch!” Delicioso!
👩🏻🍳 Tamara Talks – About Chilaquiles Recipes
Chilaquiles (pronounced chee-lah-kee-lays) are a traditional breakfast dish served throughout Mexico. At its most basic, tortilla chips are simmered in salsa or mole. Its a great way to use up stale tortillas, or even store-bought chips. Traditional recipes typically use fried tortilla chips.
While chilaquiles are served for breakfast or brunch in many Mexican homes, you will find them on the menus of many hotels, restaurants, and even street vendors throughout Mexico. This Mexican comfort dish is a common “hangover cure” for those who over-indulged the night before.
Given our 22 years in southern New Mexico (30 miles from Hatch), my chilaquiles recipe had to focus on our beloved Hatch green chiles. I slimmed down the recipe by using baked chips, reducing cheese, and bumping up the nutrition by add black beans.
🍳 Chilaquiles Regional Variations
Chilaquiles recipes are myriad, somewhat regional, and include (but are not limited to!):
- Mexico City – tortillas are simmered in a tangy tomatillo or spicy tomato sauce
- Central Mexico – crispy chips are covered with sauce just prior to serving to keep them crisp
- Sinaloa – chilaquiles may feature a creamy white sauce rather than a red or green sauce
- Guadalajara – chilaquiles are often simmered in a cazuela until it is the consistency of polenta
Though eggs are not traditionally served with chilaquiles, you will find them served with eggs in Mexico. Given my love affair with eggs, especially for breakfast and brunch, I have included an egg (any style) with mine, but they’re certainly optional. If you’re following a vegan diet, omit the eggs and the crumbled cotija.
My first experience making chilaquiles was about 30 years ago when I only had 3 of my 4 boys. I loved the Moosewood Cookbooks, and made a vegetarian version of chilaquiles for the boys. They weren’t really gung-ho about my vegetarian meals (and Moosewood meals in general), but they did like my chilaquiles. They’ve made an appearance on Saturday mornings ever since.
🌶️ What kind of green chile can I use?
- #1 choice Hatch green chile! After they’re roasted, peel, seed, and chop. They range from mild to extremely hot.
- roasted poblano chiles – Char the skins, peel, and seed before chopping. They range from mild to medium heat.
- roasted Anaheim chiles – Anaheim chiles are related to Hatch chiles. Both were developed in New Mexico. However, they have little to no heat.
- fresh minced jalapeños – You can mince them fresh, and sauté with the onions and garlic.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- corn tortillas – This is a great way to use stale corn tortillas!
- black beans – You will start with cooked black beans. They can be rinsed and drained canned beans, or cooked from dried.
- green chile – This is one of my favorite ways to use Hatch green chile! See previous section for substitutions.
- onion – I have used green, red, yellow, and even shallots for this green chile chilaquiles recipe.
- garlic
- ground cumin
- broth – Choose a good vegetable broth to keep it vegetarian.
- garnishes – I love a runny basted egg, sliced avocado, crumbled cotija, scallion, and cilantro.
🔪 Green ChilInstructions
Prepare the tortillas – I start with stale tortilla strips sprayed with cooking spray then baked in a 375° oven until brown and crispy.
Sauté the aromatics – While the tortilla strips bake, add the oil, onions, and garlic to a sauté pan over medium-high heat. Cook until onion is soft.
Add black beans and Hatch green chile to pan. Sauté an additional minute or two.
Finish the chilaquiles – Stir in the baked tortilla strips, and add broth a little at a time. Press strips into the liquid, and continue to add until tortillas are all moist (not soggy).
To serve – When the chilaquiles are done, pile them into ovenproof serving dishes (I love my individual cast iron) and place in a warm oven until ready to serve. While eggs are not typical or required, we love to top our chilaquiles with a runny egg! Cook your favorite style eggs, and top the chilaquiles with an egg and one or more of your favorite garnishes – avocado, cilantro, crumbled cotija, pickled or fresh jalapeños, chopped scallions, etc.
❓ FAQ
Are chilaquiles good leftover?
💭 Tips
At Andersen casa, we prefer runny eggs, and I typically either baste or poach them. If you’re uncertain, check out how to cook eggs. There are many different ways to prepare your eggs!
When you’ve had a package of corn tortillas in the fridge too long, make chilaquiles! This is an awesome way to use stale tortillas.
Baked tortilla strips reduce fats and calories. Chilaquiles are often made with tortilla chips, and they aren’t the healthiest option.
Savory breakfast dishes are the standard at Andersen casa. If you’re a fan, check out these savory vegetarian breakfast/brunch dishes – Green chile savory oatmeal, green chile polenta with baked eggs, Mediterranean chick pea and rice frittatas, savory pancakes, breakfast quinoa, and veggie filled Mexican crêpes. If you love a lazy weekend brunch with an adult beverage, you’ll want to consider these Micheladas or these savory margaritas!
I hope you’ll give this healthy and flavorful dish a try… It’s a favorite at Andersen casa!
Vegetarian Hatch Green Chile Chilaquiles with Eggs
Ingredients
Chilaquiles
- 6 corn tortillas - stale is perfect!
- cooking spray
- sea salt
- a drizzle of olive or coconut oil
- ½ small onion - vertically sliced or chopped
- 1 teaspoon garlic - minced
- ½ teaspoon ground cumin
- 1 cup cooked black beans
- ½ cup Hatch green chile
- 1 cup vegetable stock +/- - see notes
- sea salt and fresh ground pepper to taste
Garnishes
- avocado - sliced or diced,
- cotija - or other cheese, crumbled or grated
- cilantro - chopped
- scallions - chopped
- jalapeño - serrano, or other chiles, sliced thin
- eggs cooked to preference - optional
Instructions
- Prepare tortillas by either baking 10-15 minutes at 350° or frying. Set aside
- To a good-sized sauté pan over medium-high heat, add the oil, onion, and garlic. Cook until onion is soft and translucent.
- Add the cumin. Sauté another minute or two until fragrant.
- Add the black beans and Hatch green chile. Stir to combine.
- Add the baked or fried tortilla strips, then pour about half the broth over top. Stir, and press tortilla strips into the mixture.
- Add more broth as needed. Mixture should be moist not soupy.
- Season with salt and pepper. Taste it!
- Cook eggs according to preference.
- Garnish as desired. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
It is very interesting to look at all of the different ways chilaquilas are made in different countries. They all look good to me. Normally I make mine with red chile, but I love yours with green chile and all of the tasty toppings. Looks like a wonderful brunch for this weekend since I have all of the ingredients. Thanks! And like you…I love the egg on top.
Chilaquiles are an interesting dish indeed! Home cooks, restauranteurs, even street vendors have their own versions… I love them all! Thanks for stopping by MJ!