Other Recipes

AguaHatch Chiles

Traditional Aguachiles consists of cucumbers, shrimp, onions, jalapeños, and

Hatch Chile-quiles

Mexican Chilaquiles made with Hatch Chile salsa and served with orange juice.

Chilaquiles are Mexico’s #1 breakfast! It’s no wonder they’re beloved all throughout Mexico, their cheesy-spicy-goodness is irresistible. They’re traditionally prepared by cooking crispy tortilla chips in a spicy red or green salsa; then topped with cheese, onion, sour cream, and a fried egg. Prepare the salsa with Hatch Chiles and take advantage while they’re in season.


Hatch Chile Salsa Verde

  • 3 Roasted and Peeled Hatch Chiles
  • 4 Roasted Tomatillos
  • 1 Roasted Serrano Pepper
  • 1/4 of a Roasted White Onion
  • 2 Roasted Garlic Cloves
  • Salt to Taste
  • 1/2 Tsp. Cumin
  • Small Bunch of Cilantro
  • 1/2 Cup of Water


  • 1 Bag of Cleo & Leo Tortilla Chips
  • Thinly Sliced Red Onion
  • Crumbled Cotija Cheese
  • Caqiue Mexican Style Crema
  • Small Bunch of Minced Cilantro
  • 2 Fried Eggs
  • 1 Tbsp. Olive Oil


Preheat the oven to 400 °F and roast Hatch Chiles, serrano pepper, tomatillos, white onion, and garlic cloves until blistered throughout. Roast approximately for 25 minutes, turning on the broiler if necessary. Place the roasted Hatch Chiles in a heat safe container or plastic storage bag for a few minutes while hot to allow them to steam. Remove the outer skin and stem carefully. Place the remaining salsa ingredients and blend until smooth.

In a deep sautéing pan, heat olive oil over medium-high heat. Add the salsa and stir until it bubbles, then reduce the heat and cook until the sauce reduces slightly. Add a few handfuls of fresh Cleo and Leo tortilla chips, enough to still allow the salsa to cover the chips completely. Stir the tortilla chips until fully covered, and cook until they’re slightly pliable.

Plate the chilaquiles and top with desired amount of cotija cheese, thinly sliced red onion, Mexican-style crema, cilantro, and fried eggs.

Makes approx. 2-3 servings.