Chilaquiles With Chorizo Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN CHILAQUILES



Chicken Chilaquiles image

This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.

Provided by CARRIEANN23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 7

¼ pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
½ (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
½ cup sour cream
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
  • Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
  • Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g

EASY BREAKFAST CHILAQUILES WITH EGGS



Easy Breakfast Chilaquiles with Eggs image

Try these breakfast chilaquiles with eggs. Mexican breakfast chilaquiles features chorizo, salsa verde, thick tortilla chips, and queso fresco.

Provided by Anne-Marie Nichols

Categories     Breakfast

Time 30m

Number Of Ingredients 9

3/4 cup diced onions
4 ounces chorizo sausage
2 cups salsa verde
4 cups thick corn tortilla chips
4 eggs
Salt and pepper, to taste
3/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
2 sliced and diced avocados

Steps:

  • Heat oven to 400 degrees F.
  • In a large oven-safe skillet, sauté onions with chorizo over medium heat. Cook until the chorizo starts to brown and is nearly cooked through.
  • Add salsa verde to skillet. Bring the temperature up to medium-high and bring the mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
  • Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce. Don't worry about breaking some of the chips.
  • Remove skillet from heat. With a large spoon, make a well in the sauce and chips. Then crack 1 egg into it. Repeat with the remaining 3 eggs. Season with salt and pepper.
  • Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
  • Remove skillet from oven and top with cheese, cilantro, and avocado.
  • Store leftovers in the fridge.

Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1280 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS



A Simple Mexican Dish: How to Make Chilaquiles With Tortilla Chips image

An adaptable and easy chilaquiles recipe turns stale chips or leftover corn tortillas into a crunchy base for a customizable breakfast.

Provided by Chelsie Kenyon

Categories     Appetizer     Snack

Time 15m

Yield 2

Number Of Ingredients 5

1 tablespoon vegetable oil
2 to 3 cups tortilla chips (approximately 30 chips from a bag)
1 1/4 cups green salsa (or red salsa )
1/2 cup queso fresco cheese (or cotija, crumbled)
2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Steps:

  • Gather the ingredients.
  • Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
  • Spread tortilla chips in pan.
  • Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
  • Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.

Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g

CHORIZO CHILAQUILES



Chorizo Chilaquiles image

I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra.

Provided by Teresa in CO

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 corn tortillas, sliced into 1/2 inch strips
vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup)
8 ounces chorizo sausage (pork or beef)
6 eggs
1/2 bell pepper, chopped
1/2 cup onion, chopped
3 garlic cloves, chopped
2 cups salsa (or green chili, or enchilada sauce- whatever you like)
8 tablespoons queso fresco, for garnish
1/2 cup cilantro, fchopped, for garnish

Steps:

  • Heat veggie oil in a saucepan or skillet with high sides.
  • Fry tortilla strips in small batches until crispy but not too brown.
  • Let strips dry on a paper towel-covered plate.
  • Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
  • Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
  • When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.

Nutrition Facts : Calories 496.9, Fat 30.4, SaturatedFat 10.7, Cholesterol 367.1, Sodium 1600.8, Carbohydrate 29.3, Fiber 5, Sugar 6.1, Protein 27.6

CHILAQUILES CON CHORIZO



Chilaquiles Con Chorizo image

Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.

Provided by justcallmetoni

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups tomatillos, husked and chopped
1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped
1/4 cup yellow onion, minced
2 garlic cloves, minced
3/4 cup chicken broth or 3/4 cup chicken stock
2 tablespoons whipping cream
3 tablespoons fresh cilantro, minced
salt and pepper
12 -16 stale corn tortillas, thick ones work the best
vegetable oil (for frying)
1 cup chorizo sausage, cooked and drained
1/2 medium onion, sliced in thin rings
2 cups monterey jack cheese
crema (garnish)

Steps:

  • To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
  • Pre-heat oven to 350 degrees.
  • Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
  • Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

Nutrition Facts : Calories 699.9, Fat 44.7, SaturatedFat 21.2, Cholesterol 110.5, Sodium 1183.1, Carbohydrate 42.3, Fiber 6.5, Sugar 5.6, Protein 34.1

CHILAQUILES WITH EGGS (MEXICAN COMFORT FOOD)



Chilaquiles with Eggs (Mexican Comfort Food) image

Chilaquiles with eggs is traditional Mexican comfort food. Served at breakfast and brunch, (though Manservant would eat this anytime) it is a mixture of fried corn tortillas simmered in a thick red or green sauce. Throw in your own additions such as chicken or chorizo and you have a hearty and inexpensive meal.

Provided by Abbe Odenwalder

Categories     Breakfast/Brunch

Time 20m

Number Of Ingredients 9

6 white corn tortillas, cut into strips about 1/2″ wide and 2″ long
1 chopped onion (About 1 cup)
2 T olive oil
5 or 6 beaten large eggs
1/4 c milk
1 c green chile sauce OR 1 4 oz can green chiles OR 1 c salsa of your choice simmered until thick
1 c Cheddar, Montery Jack or Muenster cheese, shredded
Additions of your choice: Chorizo, shredded cooked chicken or pork
Garnishes: Cilantro, Sour cream or Crema, Avocado, Scallions, Sliced Radishes, Tomato

Steps:

  • Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
  • Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low.
  • Stir in the eggs that have been beaten with the milk. (If you are just using plain green chiles and not green chile sauce or salsa, you will want to add some seasonings such as garlic salt, cumin and pepper.) Soft scramble the eggs.
  • Add green chile sauce and shredded cheese. Stir until cheese melts and mixture is cooked to your liking. If you want it saucier, feel free to add more.

CHORIZO CHILAQUILES



Chorizo Chilaquiles image

Spicy chorizo, sliced jalapeños, and tomatillos give this Mexican-style casserole recipe all the pow, while crispy tortilla chips and fresh radishes bring the crunch.

Categories     mexican food     mexican recipes     Chorizo Chilaquiles     mexican cuisine     casserole recipes     chorizo casserole recipe     high fiber casserole recipe     no added sugars     lower sodium     dinner recipe     easy dinner recipe

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 lb. tomatillos, husked, washed and quartered
2 jalapeños
1 large white onion, cut into 8 pieces
6 cloves garlic, unpeeled
1/2 bunch cilantro
2 oz. fresh chorizo, removed from skins
1/2 c. chicken broth
8 oz. Tortilla chips
4 oz. Monterey Jack cheese, coarsely grated
4 radishes, very thinly sliced
1 avocado, cut into small pieces
2 tbsp. fresh lime juice (from about 1 lime)

Steps:

  • Heat oven to 425°F. Heat a 12-inch oven-safe skillet over medium-high heat and cook the tomatillos, 1 jalapeño, the onion, and garlic, shaking the pan occasionally, until tender and slightly charred, 8 to 10 minutes.
  • Peel the garlic and remove the seeds from the cooked jalapeño, if desired. Transfer all of the ingredients to a food processor and purée until smooth. Roughly chop half the cilantro (including the stems), transfer to the food processor and pulse to combine.
  • Wipe out the skillet, add the chorizo and cook over medium heat, breaking up with the back of a spoon, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.
  • Return the tomatillo mixture to the skillet along with the chicken broth and bring to a simmer. Reduce heat to low and gently simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chips and gently turn to coat in the sauce. Sprinkle the cheese on top; bake until the cheese is bubbling and melted and the chips are starting to crisp,12 to 15 minutes.
  • Meanwhile, pick the remaining cilantro leaves and transfer to a medium bowl. Very thinly slice the remaining jalapeño and add to the bowl. Add the radishes, avocado, and lime juice and gently toss to combine. Spoon over the finished chilaquiles and top with the crispy chorizo.

CHILAQUILES WITH CHORIZO



Chilaquiles with Chorizo image

Provided by Amy Finley

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

6 ounces Mexican-style pork chorizo (recommended: Reynaldo's)
1 tablespoon vegetable oil
3 cups Stovetop Salsa, recipe follows
Tortilla Chips, recipe follows
4 ounces Cheddar, grated
4 ounces Monterey Jack, grated
1/2 cup sour cream
1 small red onion, finely diced
1/4 cup chopped fresh cilantro leaves
6 Roma tomatoes
1 large yellow onion, root removed, peeled, and halved
1 jalapeno, stemmed
2 cloves garlic, peeled
1 teaspoon salt
1 cup loosely packed fresh cilantro leaves and stems
1 teaspoon salt
Freshly ground black pepper
3 cups canola oil
36 corn tortillas, cut into 8 wedges
Salt
Sweet paprika

Steps:

  • Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
  • In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
  • In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
  • In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.

More about "chilaquiles with chorizo food"

CHILAQUILES - COOK SMARTS
chilaquiles-cook-smarts image
Chilaquiles is a Mexican comfort food that is made when strips of fried corn tortillas are simmered in enchilada sauce and served with cheese, …
From mealplans.cooksmarts.com
Total Time 30 mins
Calories 636 per serving
  • Heat a nonstick pan over medium heat. Add first part of oil and then chopped tortillas. Cook tortillas, stirring occasionally, until lightly toasted, 5 to 6 minutes. Set aside.
  • Return skillet to stovetop and increase to medium-high heat. Add second part of oil and then bell peppers and zucchini with a pinch of salt. Saute until vegetables are tender, 3 to 4 minutes.
  • Add chorizo and saute, breaking the chorizo apart until cooked through and starting to brown on the bottom of the pan, 4 to 5 minutes more.
  • Pour enchilada sauce and toasted tortillas over chorizo and stir until tortillas are warmed through and coated in sauce.


CHORIZO CHILAQUILES RECIPE - QUERICAVIDA.COM
chorizo-chilaquiles-recipe-quericavidacom image
5. Arrange 1/2 of tortilla crisps on a greased baking pan. Add 1/2 of chorizo and sprinkle with 1/2 of grated cheese. Repeat with another layer of tortilla chips …
From quericavida.com
Cuisine Mexican
Category Lunch
Servings 8
Total Time 55 mins
  • Fry the tortillas in batches of 2 to 3 until completely golden. Remove the tortilla chips from the oil and place on a plate with paper towels to remove excess oil. Season with salt.
  • In a nonstick frying pan, sauté the chorizo with onions, tomato, and chopped jalapeño until thoroughly cooked. Remove from heat.


RECIPE: CHORIZO CHILAQUILES - TASTING TABLE
recipe-chorizo-chilaquiles-tasting-table image
Make the chorizo chilaquiles: In small sauté pan over medium-high heat, warm the canola oil. Add the chorizo and cook, breaking the meat apart …
From tastingtable.com
5/5 (38)
Category Condiments, Main Course, Sauces, Side Dish
Servings 2
Total Time 35 mins


CHORIZO & EGG CHILAQUILES - HEMPLER'S FOODS
chorizo-egg-chilaquiles-hemplers-foods image
Preheat broiler to high heat and set an oven rack about 6-7 inches from the flame. In a large oven-proof skillet or cast iron pan, heat the vegetable oil over medium …
From hemplers.com
Estimated Reading Time 2 mins


CHILAQUILES WITH CHORIZO NACHOS - DAD WITH A PAN
Set aside or store in the fridge up to 3 days. In a pan with 1 tbsp of olive oil, cook chorizo and your onion for about 5 minutes and drain. pour about 2 cups of the red chile sauce into the pan …
From dadwithapan.com
Estimated Reading Time 3 mins
  • in a food processor, add garlic cumin and the peppers with stems removed. Add about another cup of water and blend.
  • You may need to add a little more water, or tomato sauce to get the consistency to your liking. ad a pinch of salt to taste. Set aside or store in the fridge up to 3 days.


AUTHENTIC MEXICAN CHILAQUILES ROJOS - ELISE TRIES TO COOK
Another way to serve chilaquiles is by cooking the eggs in the sauce to thicken it. That recipe tends to be more like another delicious Mexican breakfast - Migas! Meat-Eaters …
From elisetriestocook.com
Cuisine Mexican
Total Time 30 mins
Category Breakfast
Calories 633 per serving


CHILAQUILES WITH RED CHILE SAUCE--DELICIOUS AND EASY!
Chilaquiles with Chorizo and Red Chile Sauce Print Like breakfast nachos, chilaquiles are a traditional Mexican brunch dish that consists of tortilla chips tossed in a …
From allwaysdelicious.com
5/5 (2)
Category Breakfast And Brunch
Cuisine Mexican
Total Time 28 mins
  • In a bowl, toss the tortilla wedges with the olive oil until well coated. Arrange the tortilla wedges in a single layer on the prepared baking sheets (you can crowd them together, just don’t pile them on top of each other). If you prefer, you can spray the foil-lined baking sheets with olive oil spray, arrange the tortilla wedges on the sheets and then spray the tops with olive oil. Sprinkle with a bit of salt. Bake for about 10 minutes, until golden brown and crisp (you might need to cook in two batches.) Remove the chips from the pan and transfer them to a bowl.
  • In a heavy skillet (cast-iron is ideal), cook the chorizo, stirring frequently, for about 5 minutes until browned. Transfer it to a bowl.
  • Add the sauce to the skillet and cook over medium heat, stirring, until it is hot and bubbling, about 3 minutes.


CHILAQUILES VERDES WITH FRIED EGGS AND CHORIZO - FINE ...
Recipes » Chilaquiles Verdes with Fried Eggs and Chorizo. Chilaquiles Verdes with Fried Eggs and Chorizo. Published: May 30, 2019 · Modified: May 22, 2021 · by Debra …
From finefoodsblog.com
5/5 (1)
Total Time 35 mins
Category Breakfast, Brunch
Calories 533 per serving
  • Preheat the oven to 350 degrees. Lay tortillas flat on a baking sheet and put them in the oven for a few minutes, turning once, until they seem "stale" and a bit leathery.
  • In a deep pot, boil tomatillos and serrano peppers in salted water until tender, about 10 - 15 minutes.
  • Meanwhile, add the chorizo to a skillet over medium heat, and cook until browned and crispy. Set aside to drain on paper towels. In a separate skillet, fry the eggs and set aside.
  • Once sauce is ready, add chips in a single layer, turning to coat with sauce on both sides. When chips have softened slightly and are pliable, but not falling apart, remove to serving dishes. Repeat with remaining chips.


HOW TO MAKE THE BEST CHILIQUILES! | FEASTING AT HOME
Pre-heat oven to broil or 400F. Lightly grease the bottom and edges of a large skillet with oil, place over medium-high heat and saute any veggies you’de like to add until just …
From feastingathome.com
5/5 (15)
Calories 407 per serving
Category Vegetarian
  • (Easiest to make these ahead) Spray or brush tortillas lightly with olive oil ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.
  • Lightly grease the bottom and edges of a large skillet with oil, place over medium-high heat and saute any veggies you’de like to add until just tender. Add the salsa, green chilies, broth, lime, and cumin, oregano and a pinch salt and bring to a simmer. Add the black beans or cooked chicken, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, add more to fill the pan, stir about 2-3 minutes, lowering the heat to low. Try to scoop some of the pretty veggies, from the bottom of the pan and scatter over top.
  • Add the crumbled cheese, turn heat off and place the skillet in the warm oven and melt the cheese, about 15-20 minutes. This will have a “casserole” consistency.


EXTRA CRISPY CHILAQUILES WITH SALSA VERDE, CHORIZO AND EGG
Add chorizo and cook, crumbling with a wooden spoon, until brown and cooked through. Remove to a plate and set aside. Remove excess oil, leaving 1 tablespoon. Add …
From nerdswithknives.com
Estimated Reading Time 6 mins
Total Time 50 mins
  • Heat 3 inches of vegetable oil to 375°F in a in a large Dutch oven, wok or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/4 of tortilla wedges, using a metal spider to agitate and turn them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.
  • Preheat broiler to high heat and set an oven rack 6 or 7 inches from flame. Heat 1 tablespoon oil in a large (12-inch) straight-sided sauté pan or cast iron skillet, set over medium-high heat. Add chorizo and cook, crumbling with a wooden spoon, until brown and cooked through. Remove to a plate and set aside. Remove excess oil, leaving 1 tablespoon. Add salsa verde and chicken broth and heat over medium heat until simmering. Add 3/4 of the chips and toss to coat. Cover and set aside while you make the eggs.
  • In a large non-stick pan, cook 4 eggs until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
  • Stir in the remaining tortilla chips to the chilaquiles pan and season to taste with salt if necessary. Sprinkle with cheese and the crumbled chorizo. Broil until cheese is melted (if using jack) and the tops of a few of the tortillas brown, 1 to 3 minutes. Divide onto plates or serve out of the pan. Top each portion with an egg, sour cream, pickled red onions. sliced radishes and cilantro, and serve immediately with lime wedges, for squeezing.


CHILAQUILES WITH CHORIZO RECIPE | AMY FINLEY | FOOD NETWORK

From foodnetwork.com
Cuisine Mexican
Author Amy Finley
Servings 4
Category Main-Dish


CHILAQUILES VERDES WITH FRIED EGGS AND CHORIZO - SIDECHEF
Step 11. Once sauce is ready, add chips in a single layer, turning to coat with sauce on both sides. When chips have softened slightly and are pliable, but not falling apart, remove to serving dishes. Repeat with remaining chips. Step 12. Top chips with chorizo, fried eggs, and Cotija Cheese (to taste) if desired.
From sidechef.com
5/5 (1)
Total Time 35 mins
Cuisine Mexican, Southwestern
Calories 213 per serving


BAKED CHILAQUILES WITH CHORIZO AND EGGS-LIGHTENED UP ...
Preheat oven to 325 degrees. Cut tortillas in half and then slice into ½ inch strips. Coat in olive oil and sprinkle with a little salt. Spread evenly on a rimmed baking sheet and bake for 10-15 minutes until crispy and brown, tossing halfway through. Remove from …
From cookingforkeeps.com
4.5/5 (4)
Estimated Reading Time 4 mins
Servings 4
Total Time 50 mins


CHORIZO CHILAQUILES - LENTILS.ORG
Chorizo Chilaquiles. Prep Time: 25 Minutes. Total time: 30 Minutes. Servings: 6. Chilaquiles are a traditional Mexican dish of fried corn tortillas simmered in a flavourful sauce, like salsa or mole. They are typically topped with cheese and other accompaniments. Try chilaquiles the next time you crave nachos for a fun twist on the classic. Recipe by. …
From lentils.org
Servings 6
Total Time 30 mins
Estimated Reading Time 2 mins


CHORIZO CHILAQUILES | COOK'S COUNTRY - QUICK RECIPES
Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake.
From cookscountry.com
5/5 (1)
Servings 4
Cuisine Mexican
Category Main Courses, Weeknight


CHILAQUILES WITH TURKEY CHORIZO - MEALTHY.COM
Chilaquiles are undeniably delicious, but can sometimes feel heavy due to the abundance of meat, melted cheese and tortilla chips smothered in sauce. This recipe makes a few healthier substitutions: using turkey chorizo instead of pork means fewer calories but the same spicy flavor, and swapping fried tortilla chips for corn tortillas means a lighter texture and …
From mealthy.com
5/5 (2)
Category Breakfast
Servings 4
Total Time 15 mins


CHORIZO CHILAQUILES VERDES WITH CHILI LIME CREMA
Add Chorizo, pepper jack cheese, diced onion, and diced jalapeno. You will want the cheese to melt (if needed toss it in the oven for a few minutes) then add eggs, Chili Lime Crema (directions below), and Cilantro. Chili Lime Crema. 1 - 2 tbsp Lane's Chili Lime Seasoning mix with 1 cup Mexican Table Crema. Refrigerate for 1 hour.
From lanesbbq.com
5/5 (2)
Category Mexican / Dinner
Author Jeremy Sloan
Total Time 50 mins


CHILAQUILES WITH CHORIZO : RECIPES : COOKING CHANNEL ...
In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender …
From cookingchanneltv.com
Cuisine Mexican
Category Main-Dish
Servings 4
Total Time 1 hr 5 mins


RACHAEL RAY: CHILAQUILES WITH CHORIZO, BLACK BEANS & EGGS
Rachael Ray: Chilaquiles With Chorizo, Black Beans & Eggs Recipe Directions. Preheat the oven to 450 degrees. Cut the tortillas into wide strips, then spray with cooking spray. Toss the strips on 2 baking sheets lined with wire racks. Roast the tortilla strips for 10 minutes until golden and crispy. Sprinkle with salt while they’re still hot ...
From foodus.com
Estimated Reading Time 50 secs


BEST CHILAQUILES WITH CHORIZO RECIPES - FOOD 4 KITCHEN
Instructions for chilaquiles with chorizo. A medium skillet should be heated over medium heat. Add 1 tbsp of oil, the shredded Cheddar cheese, and diced garlic. (optional: use 1 tsp. of chili powder). Add 1-2 tortillas at a time to the pan and fry until browned on each side, approximately 2 minutes per side.
From food4kitchen.com


CHILAQUILES WITH CHORIZO | RECIPE | FOOD NETWORK RECIPES ...
Apr 22, 2016 - Get Chilaquiles with Chorizo Recipe from Food Network. Apr 22, 2016 - Get Chilaquiles with Chorizo Recipe from Food Network. Apr 22, 2016 - Get Chilaquiles with Chorizo Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


CHILAQUILES WITH CHORIZO. : RECIPES
2.9m members in the recipes community. Improve and share your cooking repertoire with recipes from reddit's community. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/recipes. r/recipes. Log In Sign Up. User account menu. Found the internet! 23. Chilaquiles with chorizo. Close. 23. Posted by 11 years ago. …
From reddit.com


CHILAQUILES WITH CHORIZO RECIPE | AMY FINLEY | FOOD NETWORK
Recipe of Chilaquiles with Chorizo Recipe | Amy Finley | Food Network food with ingredients, steps to cook and reviews and rating.
From crecipe.com


KOHLMAN: CHILAQUILES WITH CHORIZO AND LENTILS QUICK AND ...
A traditional comfort food dish served in Mexico, the recipe hit the United States in 1898 when it was featured in The Spanish Cookbook, by Encarnación Pinedo. The beauty of chilaquiles is that ...
From msn.com


BARDESSONO CHILAQUILES WITH MEXICAN CHORIZO | RECIPES ...
Ingredients For the Chilaquiles: Chorizo, above Salsa, above 12 corn tortillas, cut in triangles and fried 6 brown eggs 1 cup queso fresco 1/4 cup crème fraîche salt, to taste ground black pepper, to taste . DIRECTIONS. Directions For the Chorizo: Grind the pork with the yellow onions, then add the vinegar. Let marinate for 30 minutes. Soak dried chilies in warm water for …
From touringandtasting.com


CHORIZO CHILAQUILES- TFRECIPES
chorizo chilaquiles I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili.
From tfrecipes.com


CHILAQUILES WITH CHORIZO RECIPE - FOOD NEWS
Plus Chorizo Chilaquiles are great for making when you have a bunch of leftovers. Use leftover tortilla chips, chorizo, scrambled eggs, shredded chicken or pork, bacon, beans, peppers, cheese, etc. The possibilities of what you can add are endless! Add tomatoes and browned chorizo. Reduce heat and simmer for 20-30 minutes, or until thickened. Stir in green chiles …
From foodnewsnews.com


HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS - FOOD 4 KITCHEN
Chilaquiles with tortilla chips is delicious food. Ingredients for chilaquiles with tortilla chips. Red or green salsa (optional). 1/2 cup Chipotle. Cup of chicken broth (or broth of your choice). Arrange green onions on top (optional). Cheese (optional). Tortilla chips. Shred the chicken with chicken broth, add salsa and cornstarch, pan fry. Add cheese to mix. Instructions …
From food4kitchen.com


CHILAQUILES CON CHORIZO RECIPE - COOKEATSHARE
Recipes / Chilaquiles con chorizo recipe (1000+) Arroz Con Chorizo Y Camarones. 2574 views. Arroz Con Chorizo Y Camarones, ingredients: 2 Tbsp. extra virgin olive oil, 1. Empanadas Con Chorizo Y Papas. 1466 views. Empanadas Con Chorizo Y Papas, ingredients: 2 c. Flour, 2 Tbsp. Sugar (optional. Huevos Con Chorizo . 783 views. Huevos Con Chorizo, ingredients: 6 …
From cookeatshare.com


CHILAQUILES WITH EGGS AND CHORIZO - ALL INFORMATION ABOUT ...
Baked Chilaquiles with Chorizo and Eggs-Lightened Up ... best www.cookingforkeeps.com. Toss ½ cup of enchilada sauce with crispy tortillas and cooked chorizo in the same skillet. Spread the mixture evenly in the skillet, top with cheese, and then make four little pockets for the eggs to go in. Crack eggs in pockets and place whole skillet in ...
From therecipes.info


CHILAQUILES CON CHORIZO AND HUEVOS RECIPE - COOKEATSHARE
Trusted Results with Chilaquiles con chorizo and huevos recipe. Allrecipes - Glossary Search. Tortillas are the base for BURRITOS, TACOS and a multitude of other dishes. ... foods such as mild green chiles, cheese, CHORIZO and shredded chicken or beef. ... Recipe Requests - Community - Allrecipes. Request a recipe | Learn more. Log in to add a comment to the …
From cookeatshare.com


CHILAQUILES MASTER RECIPE - RICK BAYLESS
Simply put, chilaquiles are my (and a great number of people’s) go-to comfort food. They’re like an entrée version of chips and salsa, rich and savory with a unique, satisfying texture. Satisfying like the best pasta dish or great fried rice. Or, perhaps a Chinese fried noodle dish like chow mein, or maybe a good polenta, if you prefer one of those textures. That’s the thing about ...
From rickbayless.com


CHILAQUILES WITH CHORIZO RECIPES
Apr 22, 2016 - Get Chilaquiles with Chorizo Recipe from Food Network. Apr 22, 2016 - Get Chilaquiles with Chorizo Recipe from Food Network. Apr 22, 2016 - Get Chilaquiles with Chorizo Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device ...
From tfrecipes.com


CHILAQUILES WITH CHORIZO, BLACK BEANS AND EGGS RECIPE ...
Add chorizo and brown and crumble; add onions and garlic, and cook to soften. Add beans and chipotle purée then add beer and evaporate by half. Add tomato sauce, season with cumin, oregano and cinnamon, and simmer a few minutes to thicken. In a food processor, purée avocado with sour cream and lime juice. Salt to taste.
From rachaelray.com


CHILAQUILES WITH BEEF CHORIZO AND SPICY CHIPOTLE CREMA ...
In a small pan, cook Cacique ® Beef Chorizo on medium heat for approximately 4 minutes, breaking apart into smaller pieces at it cooks. Set aside. Place tortilla chips in a cast iron skillet or large serving platter. Pour hot chilaquile sauce over chips. Drizzle with a layer of chipotle crema. Add cotija cheese and chorizo. Garnish with more ...
From caciquefoods.com


BEST FRIED EGGS RECIPES FROM THAI FRIED EGG SALAD TO FRIED ...
Our best fried eggs recipes include recipes for a fried egg and avocado breakfast banh mi, fried eggs breakfast tacos with chorizo, crunchy potatoes and spicy chorizo oil, a breakfast nachos topped with fried egg and escabeche, and a Thai fried egg salad with sweet tomatoes, crunchy peanuts and fragrant coriander, among other deliciously addictive fried egg …
From grantourismotravels.com


RED CHILAQUILES RECIPE EASY – COOKING FILE
Place the garlic, árbol chile peppers, onion, 2 tomatoes, and the guajillo chile peppers in a blender. Chilaquiles are traditionally fried tortilla strips simmered in a red or green tomato sauce and topped with all kinds of stuff. If necessary, place a lid on the pan to help the chips soften, but only for.
From cookingfile.com


20+ CHILAQUILES RECIPES | ALLRECIPES
Pulled Pork Chilaquiles. Rating: 5 stars. 2. No one expects a dish this delicious while camping. By preparing the pork at home, cooking over the fire is kept to a minimum. Store leftovers in the cooler, and then reheat and serve with a fried egg for a …
From allrecipes.com


Related Search