Stuffed Chilaquiles Verdes (Chilaquiles Verdes Rellenos)
These Stuffed Chilaquiles Verdes are filled with melty cheese, smothered in a roasted salsa verde, and topped with almond crema. They are perfect for brunch or a hearty breakfast!
Why you’ll love this Recipe
This recipe was inspired by a viral TikTok video by Mexican chef @emilioelchef, but stuffed chilaquiles are not actually a thing in Mexico. Traditional chilaquiles are made with homemade tortilla chips like these Chilaquiles Rojos and Chilaquiles Verdes, but I love the creativity of having the tortilla stuffed with cheese. Plus the recipe is vegan and gluten-free!
Ingredients
Tomatillo: A small acidic green tomato in a papery husk very commonly used in Mexican cuisine. In the central Mexican states it is known simply as tomate. You can find it at your local Mexican market or grocery store. It is also available canned.
Masa Harina: Is nixtamalized corn flour. It is widely available at grocery stores sometimes labeled as corn flour for tortillas. The brand most widely available is Maseca, but if you’re looking for one made with non-GMO corn or organic corn masa try the Bob’s Red Mill brand or King Arthur’s flour brand.
Vegan Cheese: I’m not a huge fan of vegan cheese, but when I use it I use Field Roast Chao cheese, because it does a really good job of melting.
Almond Crema: I make a delicious vegan version of Mexican crema with soaked almonds. If you want to save time you can thin out vegan sour cream with some plant milk instead.
Serrano: A small green chile (pepper) commonly used in Mexican cuisine. It is spicier than a jalapeño, but not as spicy as an habanero. If you want to make this recipe less spicy you can take out the seeds and veins of the chile and rinse them under cold running water. Or you can use a milder pepper like jalapeño.
How to Make Stuffed Chilaquiles Step by Step
Preheat oven broiler to HI. On a foil-lined sheet tray place 5 tomatillos, 1/2 onion, 2 cloves garlic, and 2 serrano peppers
Char the vegetables until they become soft and have black spots all over, flipping them half way through, for about 4 to 5 minutes. The garlic will be done about two minutes in, remove it and peel it.
Transfer everything to the blender, add 1/2 cup water and 1/4 cup cilantro, and puree until smooth.
Place 2 cups masa harina and 1/4 teaspoon of salt in a large bowl and mix.
Gradually pour in 1 3/4 cups of water while mixing it with your hand. Knead for 5 minutes
Divide the masa into 20 balls a little smaller than a golf ball.
Place a ball of masa in the center of a plastic liner on top of the tortilla press and lay a second liner on top of the ball.
Close the press and push down the lever to apply pressure.
Peel off the top liner of the tortilla.
Place about 2 tablespoons of grated cheese in four quadrants.
Gently place another pressed tortilla over the cheese.
Divide the tortillas into four equal parts.
Seal the edges of the triangles.
Fry at 350°F until golden brown, about 1 minute on each side.
Simmer salsa verde for 5 minutes.
Pour in on top of the stuffed chilaquiles.
Top with almond crema and chopped cilantro.
Expert Tricks and Tips
If you don’t like vegan cheese you can fill these chilaquiles with vegan chorizo instead.
Working Ahead
Making the stuffed chilaquiles is quite time consuming, so you can make the sauce and the almond crema the day before. You can even stuff the chilaquiles the day before. Simply stuff and seal the masa and then place them on a sheet pan lined with parchment paper, cover well with plastic wrap, and store in the fridge overnight. The following day take out of the fridge and fry. If there is condensation on the stuffed masa dab it with a paper towel so that they don’t splash as much when they hit the oil.
Serving
Serve immediately after pouring the salsa on the chilaquiles or they will get soggy.
Storing
These chilaquiles do not store well. You can store the sauce in an airtight container for up to 3 days.
More Vegan Breakfast Recipes
Stuffed Chilaquiles Verdes
Ingredients
Salsa Verde:
- 5 medium tomatillos, husks removed
- ½ medium white onion, cut in half
- 2 cloves garlic unpeeled
- 2 serrano peppers
- ¼ cup cilantro, packed
- ½ cup water
Stuffed Chilaquiles:
- 2 cups masa harina
- 1 ¾ cups hot water
- ¼ teaspoon salt
- 8 oz vegan cheese, grated ( I use @fieldroast Chao cheese)
- Vegetable oil for frying
To Serve:
- 1 cup almond crema
- ¼ cup chopped cilantro
Instructions
To Make the Salsa
- 1.Preheat oven broiler to HI. On a foil lined sheet tray place the tomatillos, onion, garlic, and Serrano peppers. Let the vegetables char until they become soft and have black spots all over, flipping them half way through, for about 4 to 5 minutes. The garlic will be done about two minutes in, remove it and peel it. Transfer everything to the blender, add the water and cilantro, and puree until smooth.
To Stuff the Chilaquiles
- Place the masa harina and salt in a large bowl and gradually pour in the water while mixing it with your hand. Knead for 5 minutes or until there are no dry spots in the masa and it is soft like playdough, pliable but not sticky. To test if the masa is too dry, roll a small piece of masa into a ball and lightly press it, if the edges crack, the dough is too dry. Add an additional 1/4 cup of water and knead again.
- Divide the masa into 20 balls a little smaller than a golf ball (1.12 oz)(32g).
- Lay a plastic liner ( I like to cut squares out of grocery bags) on the bottom surface of a tortilla press. Place a ball of masa in the center of the liner and lay a second liner on top of the ball. Use your fingers to lightly press down on the masa ball and close the press, push down the lever to apply pressure. The tortilla should be about 1/16 of an inch thick.
- Open the tortilla press and set aside that tortilla, leaving it in the liners. Take two more liners, and repeat step 3, open the tortilla press, and place about 2 tablespoons of grated cheese in four quadrants (see photo above). Peel off the liner of the reserved tortilla and gently place over the cheese.
- Using a knife or pastry cutter divide the tortillas into four equal parts. Using your fingers, seal the edges, and transfer to a sheet tray lined with parchment paper. Repeat with the rest of the masa.
- Heat about 3 inches of oil in a large skillet, over medium-low heat, to about 350°F. To test the oil, drop a corner of the stuffed masa in the oil, if it sizzles it means it’s ready. Once the oil is hot drop in the chilaquiles in batches and fry them until golden brown, about 1 minute on each side. Transfer to a sheet pan lined with paper towels.
To Serve
- Heat a small saucepot over and simmer the salsa verde for 5 minutes over medium heat. Divide the fried chilaquiles on four plates and pour about 1/3 of cup of salsa verde over each one. Top with almond crema and chopped cilantro. Serve immediately.
Notes
- Serve immediately after pouring the salsa on the chilaquiles or they will get soggy.
These chilaquiles do not store well. - You can store the sauce in an airtight container for up to 3 days.
- Working Ahead: Making the stuffed chilaquiles is quite time consuming, so you can make the sauce and the almond crema the day before. You can even stuff the chilaquiles the day before. Simply stuff and seal the masa and then place them on a sheet pan lined with parchment paper, cover well with plastic wrap, and store in the fridge overnight. The following day take out of the fridge and fry. If there is condensation on the stuffed masa dab it with a paper towel so that they don’t splash as much when they hit the oil.
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
So good!