Chef Justin Urso, who’s in the final stretch of opening The Dial and Blue Owl at 907 Main (a boutique hotel coming to Central Square in September), shares his go-to recipe for chilaquiles, a traditional Mexican breakfast food. You can up the number of jalapenos if you want more heat or go light on the cilantro if it’s not your fave — Urso sometimes omits the eggs if he’s in more of a snacking mood than a breakfasting mood — but keep this one in the repertoire as an easy and satisfying year-round recipe.


  • 1 1/2 pounds fresh tomatillos, husked and rinsed
  • 2 jalapeño chiles, stemmed, to taste (seeded for a milder salsa)
  • 12 cilantro sprigs,(garnish)
  • plus 1/3 cup chopped cilantro
  • 2 tablespoons olive oil or grapeseed oil
  • 1 small white onion, quartered
  • Salt
  • 2 large garlic cloves
  • 2 cups chicken shredded chicken
  • 2 large eggs
  • 12 thick corn tortillas, cut into wedges and deep-fried or baked until crispy
  • 1/2 cup crumbled queso fresco or feta
  • 1/4 cup sour cream


  1. Toss the tomatillos, jalapenos, garlic and onion with oil and salt
  2. Heat broiler and place the tomatillos, jalapenos, garlic and onion on a sheet tray and broil until slightly charred on each side and softened through. Remove from the broiler and allow to cool to room temp
  3. Place the charred tomatillos, jalapenos and onion into a blender with 2/3 of the cilantro. Blend into a course puree
  4. Pour the puree (salsa Verde) into a pot and add the chicken heat gently.
  5. While the salsa Verde and chicken are heating up fry two eggs in a separate pan
  6. Once warm add the tortillas and mix until the tortillas are covered .
  7. Scoop onto a plate top with the fried eggs, sour cream, cheese and the remaining cilantro. Enjoy!

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