Full of cooling freshness and packed with flavor, these chilaquiles are definitely worth double (okay, triple) dipping. When paired with a crisp tortilla, the crunch of the chip mixes with the sharp jalapeños and verdant tomatillos. It has smooth creme, spicy peppers, the “snap” of the thick chips, and the silky queso fresca all working together and creating something unique and exciting.

Adam Beauchamp of Creature Comforts Brewing created this crowd pleaser to highlight the hoppy aromatics and juicy mouthfeel in the brewery’s Tropicalia IPA. If you’re looking for something new to bring to the next event, this is the recipe for you.

Pair with: Creature Comforts Tropicália IPA

From Beer Pairings for Your Super Bowl Sunday

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3 to 4 people

  • 1½ pounds tomatillos, husked and rinsed
  • 1-2 jalapeños
  • 1 bunch of cilantro, divided
  • 1 yellow onion, chopped
  • 1-2 garlic cloves, chopped
  • 2 tablespoons grapeseed oil
  • 2 cups vegetable broth
  • 6 eggs
  • ½ pound thick tortilla chips
  • ½ cup queso fresca
  • Crema for serving
  1. To start, broil tomatillos and jalapeños until blistered, tossing occasionally. Allow to cool.
  2. When cool enough to handle, add tomatillos and jalapeños to a blender with 12 cilantro sprigs and blend.
  3. In a sauté pan over medium heat, simmer onion and garlic with grapeseed oil for 5 minutes. Add tomatillo mixture to pan and boil until mixture thickens. Add broth and simmer until thickened, about 10 minutes.
  4. Chop enough cilantro to make 1/3 cup. Beat eggs and add to pan, reducing heat to low. Stir briefly and add chopped cilantro. Cook until eggs have set, then add tortilla chips. Stir in chips and allow to saturate.
  • Recipe by
    Adam Beauchamp of Creature Comforts Brewing, Atlanta
  • Contributing City
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