CHILAQUILES WITH EGGS (MEXICAN COMFORT FOOD)
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
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.
BLACK BEAN AND BEEF CHILAQUILES WITH FRIED EGGS
Use any leftover beef brisket from Rachael's Mexican Brisket and Biscuits for this hearty brunch dish.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.
- Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.
CHILAQUILES WITH FRIED EGGS
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Pepper Breakfast Brunch Bake Vegetarian Cinco de Mayo Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For red chile sauce:
- Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.
- Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
- For assembly:
- Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2". Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°F. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.
- Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4-5 minutes.
- Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.
- Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.
VERDE CHILAQUILES WITH EGGS
What's more perfect for brunch than a dish that got its start as a creative way to use up leftovers? Chilaquiles [chee-lah-KEE-lehs] typically consist of corn tortillas topped with chiles, cheese, and chorizo. But the possibilities are endless! We topped ours with chicken, eggs, radishes, and avocado. This Allrecipes Magazine recipe is based on Verde Chilaquiles by oceanman99507.
Provided by Allrecipes Magazine
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
- Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
- Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 35.2 g, Cholesterol 237.2 mg, Fat 24.3 g, Fiber 4.2 g, Protein 27 g, SaturatedFat 5.7 g, Sodium 838.7 mg, Sugar 5.1 g
CHILAQUILES ROJOS
This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It's a great way to use up tortillas (or tortilla chips) and shredded chicken.
Provided by Jarrett Melendez
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using 12 corn tortillas, divide into 2 stacks; cut each stack into 6 wedges.
- Pour vegetable oil into a large Dutch oven or other heavy pot to come about 4" up sides (about 8 cups). Fit thermometer to sides of pot and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, fry tortilla wedges, stirring and turning constantly with a spider or slotted spoon, until crisp and golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and let drain; season immediately with kosher salt. Let cool slightly, then transfer to a large bowl.
- If using 2 cups shredded roast chicken or carnitas, toss with 1 cup Salsa Roja (see recipe) in a small saucepan; place over medium-low heat and cook, stirring occasionally until heated through, about 5 minutes.
- Bring 3 cups Salsa Roja (see recipe) to a simmer in a large skillet over medium-high heat. Add fried tortilla wedges or 8 cups sturdy tortilla chips to skillet and toss to coat. Cover, remove from heat, and let sit until softened, 1-5 minutes, depending on how soft you prefer your chips to be (1 minute for almost totally crunchy chips, 3 minutes for soft chips with a little crunch, and 5 minutes for soft chips with almost no crunch). Season with salt.
- Divide soaked chips among plates; top with chicken or carnitas or 2 cups cooked fresh chorizo or 8 fried large eggs, followed by 1 large ripe avocado, sliced, 4 oz. queso fresco, crumbled, ¼ cup crema mexicana, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over. Cook's note: To make chilaquiles verde, substitute 3 cups tomatillo salsa verde for the salsa roja.
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CHILAQUILES ROJOS WITH FRIED EGGS AND COTIJA - FOOD & WINE
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Reviews 1Total Time 50 minsCategory Eggs
- Preheat broiler with oven rack in middle of oven. Place tomatoes, cut sides up, and onion on a rimmed baking sheet, and broil in preheated oven on middle rack until charred, 16 to 22 minutes. Let cool 15 minutes, and set aside.
- Meanwhile, heat a large cast-iron skillet over medium. Add chiles and garlic cloves, and cook, turning often, until chiles are fragrant, about 4 minutes. Remove chiles from skillet. Continue cooking garlic cloves, turning occasionally, until blackened in spots and softened, about 10 minutes total. Let garlic cloves cool 10 minutes; peel and set aside.
- Bring 1 quart water to a boil in a small saucepan over medium-high. Add toasted chiles, and boil, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid.
- Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and 1 cup cilantro stems in a blender. (Reserve any remaining cilantro stems for another use.) Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set red chile sauce aside.
CHILAQUILES WITH TOMATILLO SALSA AND FRIED EGGS - FOOD
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Servings 4Total Time 45 minsCategory Breakfast + Brunch
- Preheat oven to broil, with oven rack about 6 inches from heat. Arrange tomatillos, garlic, jalapeños, and onion in a single layer on a baking sheet. Broil until vegetables are lightly charred in spots and slightly softened, about 12 minutes, stirring halfway through. Let cool 5 minutes. Remove and discard garlic skins, and add garlic back to tomatillo mixture.
- Process tomatillo mixture, cilantro, lime juice, and salt in a blender until smooth, about 1 minute. Set tomatillo salsa aside.
- Heat vegetable oil in a large deep skillet over medium-high. (Oil is hot enough when oil immediately bubbles around tortilla wedges.) Working in 4 batches, fry tortillas, until lightly brown and crisp, 1 to 2 minutes per side. Drain fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Discard oil from skillet, and wipe clean.
- Pour tomatillo salsa into skillet over medium-low, and cook, stirring often, until hot and bubbly, about 4 minutes. Add fried tortilla chips, and stir gently to coat. Divide chip mixture evenly among bowls, and top evenly with sour cream, avocado wedges, tomato, cheese, and fried eggs. Garnish with chopped cilantro, and serve immediately.
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