CHILAQUILES
Make and share this Chilaquiles recipe from Food.com.
Provided by loof751
Categories Breakfast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut tortillas into bite-sized pieces or strips. Peel and chop the tomato. Carefully remove the stem and seeds from the jalapeno and discard. Mince the jalapeno.
- Heat oil in a medium skillet. Fry tortilla pieces until crisp. Pour off most of the oil, leaving just enough to cook the eggs. Salt the tortillas well.
- Beat the eggs; mix in the tomato and jalapeno. Add to the skillet of crisp tortillas and scramble together until eggs are done.
- Serve topped with sour cream and Monterey Jack cheese.
Nutrition Facts : Calories 1840.5, Fat 95.9, SaturatedFat 28.5, Cholesterol 437.2, Sodium 2698.6, Carbohydrate 185.7, Fiber 12.1, Sugar 11.1, Protein 56.9
CHILAQUILES
Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A rich red chile sauce with guajillo peppers gives the chilaquiles their kick.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
- Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
- Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
- To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
- Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
- Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
- Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
- Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
- Serve the chilaquiles from the pan.
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.
CHILAQUILES
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned and perfectly melted.
Provided by Nick Korbee
Categories HarperCollins HarperCollins Brunch Breakfast Dinner Tortillas Egg Cheese Tomato Chile Pepper Cilantro
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F or the broiler to low.
- Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.
CHILAQUILES
Provided by Ian Knauer
Categories Blender Side Fry Super Bowl Kid-Friendly Quick & Easy Cinco de Mayo Graduation Lunch Poker/Game Night Party Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 (Light Main Course) servings
Number Of Ingredients 9
Steps:
- Stack tortillas and cut stack into 8 triangles.
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
- Purée salsa with 1/2 cup cilantro in a blender.
- Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
- Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
- Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.
CHILAQUILES WITH CHICKEN
This casserole comes from the "Los Barrios Family Cookbook" and although it is tasty with just plain chicken, it is elevated to sublime using Canary Girl's Chicken Verde. Just make sure you drain any excess liquid off the chicken. Assemble the dish right before baking -- if you do it in advance, the sauce may make the tortilla strips soggy. You can buy green tomatillo sauce in cans, but I have also posted Los Barrios recipe.
Provided by Kirstin in the Couv
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- To make the fried tortilla strips, slice corn tortillas into thin strips.
- Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
- Remove with a slotted spoon and drain on paper towels.
- To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
- Place the chicken on top and cover with the sauce, then top with cheese.
- Cover with foil and bake for 20 minutes or until heated through.
- Spread the sour cream over the top of the casserole and serve.
Nutrition Facts : Calories 234.1, Fat 15.2, SaturatedFat 7.7, Cholesterol 84.8, Sodium 177.3, Carbohydrate 1.8, Sugar 1.9, Protein 21.7
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
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