Breakfast, Chicken

Chilaquiles Verdes on the Daytona Griddle

  • Preparation
    5 minutes
  • Cook Time
    30 minutes
  • Serves
    6
  • Difficulty
    5/10
Behind the Recipe

Bringing Grande Flavor to Your Flat Top

The Daytona Griddle unlocks endless grilling possibilities for every meal, and with our chilaquiles verdes recipe, you’ll experience just how effortlessly it transforms breakfast. This beloved Mexican dish, traditionally made on a stovetop, takes on a new level of flavor when prepared on the Daytona. Crispy tortilla chips, drenched in tangy salsa verde, combine with creamy queso fresco, fresh avocado, and fried eggs for a satisfying start to your day. Whether it’s breakfast, lunch, or dinner, this dish brings bold, authentic flavors to your table, anytime you want.

Ingredients

Ingredients


  • 10 tomatillos
  • 1/2 white onion
  • 1 poblano pepper
  • 4 serrano peppers, seeds removed
  • 5 cloves of garlic
  • ½ tsp. knorr chicken bouillon
  • 1/4 tsp. black pepper
  • 1/2 tsp. kosher salt (or to taste)
  • 1/4 tsp. cumin
  • 1 tsp. fresh oregano, loosely packed
  • 1 cup water
  • 1/2 cup cilantro, loosely packed
  • 1 cup canola oil (vegetable oil works, too)
  • 24 corn tortillas
  • 12 oz. Oaxaca cheese (or substitute pepper jack)
  • 6 fried eggs
  • 4 oz. queso fresco
  • Radish slices
  • 1 avocado

Preparation

  1. Preheat your Daytona griddle to medium-high heat.
  2. Cut the tortillas into wedges or strips.
  3. Halve and pit the avocado, slicing it into thin strips.
  4. Slice radishes.

 

Cooking Directions

How to Make the Salsa Verde
  1. Place a large cast iron skillet on your griddle and let it heat up on medium-high heat.
  2. Once heated, add tomatillos, onion, serrano peppers, and garlic to the skillet. Cook until everything is charred, turning them occasionally to get an even char.
  3. Add 1 cup of water to the skillet with the vegetables and cover with a lid. Let them cook for 10 minutes. After cooking, drain the vegetables and save ¼ cup of the cooking water for later.
  4. While the vegetables are simmering, place the poblano pepper directly on the griddle next to the skillet. Let it char on all sides. Once charred, place it in a bowl and cover it with a plate to steam for 10 minutes. After steaming, peel off the skin and remove the seeds, avoiding washing the pepper to keep the smoky flavor intact.
  5. Add the cooked onions, garlic, tomatillos, serranos, cilantro, and peeled poblano pepper to a blender. Blend thoroughly until smooth.
  6. Add salt, black pepper, oregano, cumin, and Knorr chicken bouillon to taste. If the salsa is too thick, add the reserved ¼ cup of water to adjust the consistency.
How to Make the Tortilla Chips
  1. Grab your skillet, add oil, and place it onto the griddle.
  2. Once oil is hot, add the wedges and lightly fry until golden brown on both sides.
  3. Remove from heat and drain excess oil over paper towels. 
  4. Add the tortilla chips to a large oven-safe baking dish or cast iron pan.
Combine & Serve
  1. Add the salsa to the fried tortilla chips and ensure they’re all covered.
  2. Top the salsa and tortilla chips with Oaxacan cheese and broil in the oven for a few minutes until the cheese melts.
  3. While waiting for the cheese to melt, fry your eggs directly on the griddle. 
  4. Top coated tortilla chips with cilantro, avocado, white onion, fried eggs, radish, and queso fresco – then dig in!
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