Double the Hatch Chile Chilaquiles

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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Yields 2 Servings


Hatch Chile Tomatillo Salsa
    • 1lb tomatillos, husks removed, washed and cut into quarters
    • 1 jalapeno, seeds removed and cut into quarters
    • 3 garlic cloves
    • 1/2 onion, cut into quarters
    • 5 roasted hatch chiles (or you can roast them yourself), seeded
    • Small bunch of cilantro
    • 1/2 lime, juiced
    • 1 Tb honey
    • Salt and pepper, to taste
    • Olive oil, for drizzling
Red Chile Salsa
    • 2 dried Guajillo chiles, seeds and stem removed
    • 2 dried Ancho chiles, seeds and stem removed
    • 1 large tomato, cut in small chunks
    • 1 garlic clove
    • 1/2 lime, juiced
    • 2 stems fresh oregano, leaves removed from stem
    • 1 Tb honey
    • Salt and pepper, to taste
    • 1/4 cup Soaking liquid, reserved (if needed)
  • 6 corn tortillas, cut into small triangles
  • 2 eggs
  • 1-2 Tb butter
  • 4 roasted hatch chiles , chopped
  • Cojita cheese, crumbled
  • Sour cream (optional)
  • Avocado, diced
  • Cilantro, chopped for garnish
  • Canola oil, for frying tortillas


  1. First make the hatch tomatillo salsa. If you haven’t roasted hatch chiles yet, place them in a 400 degree F oven and roast until skin is charred. Then remove from oven and place foil over for about 10 minutes. This will help remove the outer charred layer. Then remove seeds and reserve.
  2. In another baking sheet, add the tomatillos, jalapeno, garlic and onion. Toss with salt, pepper and olive oil and roast at 400 degrees F for about 15-20 minutes or until the tomatillos are fork tender. Remove from oven and allow to cool for a few minutes.
  3. Then place all roasted vegetables and hatch chiles in a food processor (or blender) with cilantro, lime juice, honey, salt and pepper. Blend until smooth or desired consistency. Taste for seasoning and set aside.
  4. To make the red salsa, toast the dried chiles in a skillet for about 30 seconds -1 minutes turning them. They should toast slightly but not burn. Then remove chiles and place them in a bowl of warm water and allow to soak for about 30 minutes until they soften and the water turns a light red.
  5. Then add the chiles to a food processor (or blender) with tomato, garlic, lime juice, oregano, honey and salt and pepper. Blend until smooth and add reserved soaking liquid if needed. Add a little at a time until desired consistency. Taste for seasoning and set aside.
  6. To make the chilaquiles, Drizzle canola oil in a pan so it coats the bottom. Fry tortilla triangles in the oil until they crisp up and are slightly browned on both sides, about 1-2 minutes. Then drain well on a paper towel lined baking sheet to absorb excess oil.
  7. In another pan, fry 2 eggs (or more if like) in butter until whites are set but yolk is still runny. When done, set aside.
  8. To put together, place tortillas back in skillet (I used the one I fried tortillas in) and toss with a few tablespoons of tomatillo salsa. Toss gently until tortillas are covered with salsa. Then add fried eggs, red salsa, chopped hatch chiles, avocado, cojita cheese and cilantro.

Recipe from Little Ferraro Kitchen, 2014