Green Chile Chorizo Chilaquiles

What You’ll Need

For the Roasted Green Chile Sauce

• 4 poblano chiles

• 4 Anaheim chiles

• 3 jalapeños

• 3 serrano peppers

• 1.5 tbsp canola or vegetable oil

• 1.5 tsp salt

• 3 cloves garlic

• 1 (32 oz) box chicken broth (or homemade stock)

• 1 large can fire-roasted diced tomatoes

For the Chorizo

• 8 oz chorizo

For the Chilaquiles

• 6 cups tortilla chips (homemade or store-bought)

• 4 pasture raised eggs (for over-easy eggs)

• 1 tbsp oil or butter (for frying eggs)

Toppings

• 1 avocado, sliced

• ½ cup diced tomatoes

• ¼ cup diced white onion

• ¼ cup fresh cilantro, chopped

• 2 green onions, sliced

• ½ cup crumbled queso fresco

Let’s Cook

1. Roast the Peppers

Preheat oven to 450°F. Wash and dry the peppers and place them on a baking sheet.
Drizzle with oil and sprinkle with salt, tossing to coat evenly.

Roast 20–25 minutes, until skins are blistered and charred.
Flip the peppers and roast 5 more minutes.

Transfer the hot peppers to a sealed zip-top bag and let steam 10–15 minutes.

2. Peel and Blend the Green Chile

Remove peppers from the bag and peel away the charred skins.

Remove seeds and membranes (leave some if you prefer more heat).

Place peeled peppers in a blender with:

• garlic cloves

• 1–2 cups chicken broth

• 1 tsp salt

Blend until smooth.

3. Finish the Green Chile Sauce

Pour the blended chile mixture into a pot.

Add:

• remaining chicken broth

• fire-roasted diced tomatoes

Simmer 15–20 minutes, stirring occasionally, until slightly thickened.

Taste and adjust salt as needed. Can make ahead of time to save time. 

4. Cook the Chorizo

Heat a skillet over medium heat. Add chorizo and cook 6–8 minutes, breaking it apart with a spoon until browned and fully cooked.

Stir the cooked chorizo directly into the simmering green chile sauce.

Let simmer 5 minutes to combine flavors.

5. Prepare the Chilaquiles

Add tortilla chips to a large skillet or pan.

Pour the chorizo green chile sauce over the chips and gently toss until evenly coated.

Cook 2–3 minutes, just until the chips soften slightly but still hold texture.

6. Fry the Eggs

In a separate skillet heat oil or butter over medium heat.

Crack eggs into the pan and cook until the whites are set and the yolks remain runny (over easy).

7. Assemble the Dish

Divide the chilaquiles between bowls or plates.

Top each portion with:

• an over-easy egg

• sliced avocado

• diced tomatoes

• diced white onion

• fresh cilantro

• green onions

• crumbled queso fresco

Serve immediately. Enjoy!