CHILAQUILES TORTE
This Chilaquiles Torte truly makes a beautiful presentation at the table. And as gorgeous as it is, it tastes even better!
Provided by My Food and Family
Categories Mexican
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Whisk eggs, 3/4 cup salsa and milk in large bowl until well blended. Stir in chips, 1 cup cheese and 1/4 cup onions; cover. Refrigerate at least 8 hours.
- Heat oven to 375ºF. Cover outside of 9-inch springform pan with heavy-duty foil; spray inside with cooking spray. Pour egg mixture into prepared pan.
- Bake, uncovered, 45 min. or until center is set. Top with remaining cheese; bake 5 min. or until cheese is melted.
- Top with remaining onions and tomatoes. Serve with remaining salsa and sour cream.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 305 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
TORTILLA CHIP CHILAQUILES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
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