Go Back
Skillet pan of chilaquiles verdes with sunny side up eggs and quick pickled red onion.

Air Fryer Chilaquiles Verdes + Roasted Tomatillo Salsa

Homemade tortilla chips in the air fryer, smothered in spicy roasted tomatillo salsa, and topped with quick pickled red onions and eggs any way you like!
Course Breakfast
Cuisine Mexican
Servings 2 people

Equipment

  • Air Fryer

Ingredients
  

For the Chilaquiles

  • 5 small tortillas per person
  • 1-2 eggs per person
  • fresh cilantro to garnish
  • green onions to garnish
  • queso fresco crumbled
  • 2 cups roasted tomatillo salsa see recipe below
  • avocado optional
  • lime optional
  • pickled red onion optional, see recipe below

For the Tomatillo Salsa

  • 12 tomatillos husked and washed
  • 2 jalapenos seeded and deveined
  • 1 fresno chili stem cut off
  • 1/4 yellow onion
  • 4 cloves garlic peeled
  • 4 green onions
  • 1 tbsp Better than Bouillon + 1 cup hot water or 1 cup chicken broth
  • olive oil
  • salt

For the Quick Pickled Red Onions

  • 1 small red onion sliced thin (a mandolin works best)
  • 1/2 cup vinegar
  • 1/8 cup water
  • 1 tbsp sugar
  • 1 1/2 tsp salt

Instructions
 

For the Quick Pickled Red Onions

  • Cut onion into thin slices using a mandolin or super sharp knife and place inside a 16 oz mason jar.
  • Combine vinegar, water, salt, and sugar to a saucepan and heat until boiling. Remove from heat and let cool for 10 mins.
  • Pour into jar over onions, cover and refrigerate for at least one hour. For best flavor, let them sit overnight.

For the Tomatillo Salsa

  • Preheat oven to 425 degrees F. Husk and wash tomatillos. Cut onion in quarters and prep peppers. For medium heat, seed and devein two jalapeƱos and keep the Fresno chili whole with the stem cut off. For a mild sauce you can seed and devein all the peppers and for hot keep at least two peppers whole with the stem cut off.
  • Toss tomatillos, peppers, and onion with olive oil and salt and place on a baking sheet lined with tinfoil. Peel garlic cloves and wrap them together in tinfoil with a little olive oil and salt and place on the baking sheet. Roast for 30 minutes. Trim ends off green onions and add to roasting pan half way through.
  • Transfer roasted veg and all their juices to a food processor. Add 1 tbsp Better than Bouillon to 1 cup hot water and mix well. Add mixture (or 1 cup chicken broth) to food processor with a large pinch of salt. Pulse or blend until smooth. Taste and adjust salt, if necessary.

For the Chilaquiles

  • Cut tortillas into quarters using a pizza slicer, for easy cutting. Spray with cooking spray or lightly brush with olive oil. Go easy, as too much oil will make them soggy.
  • Preheat your air fryer to 390 degrees F and fry chips for 7 minutes in batches of 20 chips (or 5 tortillas). Shake basket halfway though for even cooking. Sprinkle with salt, immediately.
  • Warm up a cup or so of the tomatillo salsa in a sauce pan over medium heat. Add chips to the sauce and stir to coat, adding more sauce if necessary. Simmer until chips just start to soften, but still have some crunch to them. You may have to work in batches depending on your many people you're feeding and how big your pan is.
  • Transfer to a serving plate and top with eggs any style (I like sunny side up), crumbled queso fresco, fresh cilantro, green onion, and pickled red onions. Serve with avocado, lime wedges, and a side of rice and beans.
Keyword air fryer, chilaquiles