There's no better way to wake up than with a plate full of chilaquiles verdes. For this plant-based version, homemade tortilla chips are tossed in spicy green salsa and topped with onions, cashew crema, and dairy-free queso fresco.
Add the tomatillos, habaneros, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos just turn color.
De-stem the habaneros and add all drained veggies along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.
Heat 1 tablespoon olive oil in the same pot over medium-low and slowly pour the salsa verde back in. Add in a few sprigs of epazote and simmer for another 10-12 minutes, or until slightly thickened.
Heat about 2-3 inches of vegetable oil in a large pot over medium (the oil should be at 350-375°F).
Stack your corn tortillas, cut into fourths or sixths, and fry in batches until golden brown on each side, about 3 minutes per side.
Transfer the cooked tortilla chips to a paper towel-lined plate and sprinkle with sea salt.
Taste the salsa and adjust any seasonings to your preference. To serve, toss a few tortilla chips in the salsa, then plate immediately. Garnish with queso fresco, cotija, Mexican crema, fresh onions, cilantro, etc.
To make this a heartier meal, serve it with a side of refried beans or shredded jackfruit on top. Happy eating!
Oil for frying is not calculated in the overall calories of this recipe
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Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.