CHIPOTLE CHILAQUILES
"I first had this dish in the Yucatán and immediately loved it. Try it with a super-spicy Bloody Mary," says Anne.
Provided by Anne Burrell
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon.
- Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary.
- While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
- Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
- When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema.
SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")
Provided by Food Network
Number Of Ingredients 12
Steps:
- Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;
CHIPOTLE RICE CASSEROLE
A smoky, cheesy creme sauce blends together nutritious canned beans and fragrant spices in this meatless dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
- In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
- Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 580, Carbohydrate 76 g, Cholesterol 30 mg, Fat 3, Fiber 13 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 14 g, TransFat 0 g
CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS
Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
- Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
CHIPOTLE MEXICAN LASAGNA
Make and share this Chipotle Mexican Lasagna recipe from Food.com.
Provided by A Paper Spatula
Categories One Dish Meal
Time 2h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions and peppers in oil until peppers are floppy.
- Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
- Add tomato sauce and paste, simmer, the longer the better.
- Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
- Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
- Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
- Bake covered for 30-40 min., uncover and back another 15-25, let cool.
- Top with sour cream and serve with Mexican rice and refried black beans.
Nutrition Facts : Calories 605.1, Fat 20.8, SaturatedFat 9.2, Cholesterol 39.7, Sodium 1463.6, Carbohydrate 88.6, Fiber 10.9, Sugar 14.6, Protein 22.4
CHIPOTLE TURKEY CASSEROLE
Make and share this Chipotle Turkey Casserole recipe from Food.com.
Provided by Neo_Soul_Cook1111
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat the oil in a large skillet over medium heat then add in turkey, pepper, and onion. Season the turkey with garlic powder and chili powder; cook 5 to 7 minutes or until the turkey is no longer pink. Remove from heat and stir in the cream of mushroom soup.
- Arrange pasta along the bottom of a 13x9 inch baking dish. Spread the sour cream over the pasta. Pour turkey mixture over the top and sprinkle with half of the cheeses over the chicken. Top with spinach. Sprinkle on the remaining cheese.
- Bake 25-30 minutes, or until the cheese is melted and bubbly.
Nutrition Facts : Calories 849.9, Fat 46.8, SaturatedFat 21.8, Cholesterol 142.9, Sodium 1341.8, Carbohydrate 70.2, Fiber 6.8, Sugar 5.4, Protein 43
More about "chipotle tortilla casserole food"
CHIPOTLE CHICKEN NACHO CASSEROLE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
- Add spices, salt and pepper, and stir 1 minute; add chicken, stock and chipotle, and simmer to combine flavors
CHIPOTLE SOFRITAS AND BLACK BEANS CASSEROLE RECIPE ...
From chefdehome.com
Cuisine MexicanTotal Time 35 minsCategory Main Course
- Pre heat oven at 400 degrees Fahrenheit. Char a poblano on gas grill! Let it cool, then remove seeds and scrap-off skin. In food processor jar, add chipotle marinade ingredients with 1/2 cup of water to make a smooth puree.
- To prepare Tofu - Pat dry tofu with paper towel and press for 10 minutes to release any water. Heat 1 tbsp oil in a non-stick pan, add half of tofu and shallow fry until crisp from both sides. (about 3-4 min per side). Repeat with remaining tofu. Remove on oil-absorbent paper. Chop tofu into bite size pieces.
- In a wide pan, heat 1 tablespoon oil. Add chopped onion and saute until soft. Now, add 3/4 cup of sofritas marinade/sauce prepared in step 1 (add more later to adjust spiciness). Saute stirring frequently until oil starts to show on side. (just 2-3 minutes) Add tofu and cook for 1 minute coating in the sauce.
- Add black beans with 1/2 cup of water and mash beans with back of spatula as you cook them in sauce for 1 minute. Taste and adjust salt. Sofritas and beans should be little loose and not dry. If mixture appears dry, add 1/4 to 1/2 cup more water/stock and cook additional 1-2 minutes to adjust flavors. Also, taste seasoning and adjust with more salt and remaining 1/4 cup sofritas sauce.
CHIPOTLE SOFRITAS TORTILLA CASSEROLE RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (12)Total Time 55 minsCategory DinnerCalories 212 per serving
- Make the enchilada sauce. Place in a saucepan and simmer over low heat while preparing the rest of the ingredients. Make sure to taste and season with salt – you want this sauce to hold a lot of flavor.
- Preheat the oven to 375 degrees. Press the excess moisture from the tofu. Heat the oil in a large skillet and add the tofu to the pan, crumbling it as you pan-fry it so it ends up in small pieces. Add 1-2 cups of sauce to the skillet and simmer for 10-ish minutes, to really get things browned and delicious. Taste / season generously with salt.
- In a greased 9×13 pan, layer the tortillas, tofu, sauce, and cheese (I did three layers, ending with cheese on top). Cover with greased foil and bake for 20-30 minutes until everything is bubbly and delicious. Remove the foil if you want the cheese to get a little browned at the end of the baking time. Serve with black beans and avocado and every other delicious topping you like!
CREAMY CHIPOTLE CHICKEN CASSEROLE - NO YOLKS
From casseroles.noyolks.com
CHIPOTLE BEEF AND BEAN ENCHILADA CASSEROLE - ¡HOLA! JALAPEÑO
From holajalapeno.com
MEXICAN CHIPOTLE CHICKEN CASSEROLE | BIBBYSKITCHEN RECIPES
From bibbyskitchenat36.com
MEXICAN CHIPOTLE CHICKEN CASSEROLE | BIBBYSKITCHEN RECIPES ...
From pinterest.com
COPYCAT CHIPOTLE TORTILLA CHIPS RECIPE - RECIPES.NET
From recipes.net
ASTRAY RECIPES: SIMPLE CHIPOTLE CHILAQUILES (TORTILLA ...
From astray.com
CHIPOTLE BLACK BEAN ROASTED VEGGIE ENCHILADA CASSEROLE ...
From ambitiouskitchen.com
CHIPOTLE CHICKEN CASSEROLE | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
SWEET CHIPOTLE CORN CASSEROLE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
MEXICAN TACO CASSEROLE WITH CHIPOTLE RANCH DRESSING
From thebestblogrecipes.com
23 CHIPOTLE COPYCAT RECIPES | TASTE OF HOME
From tasteofhome.com
CHIPOTLE CHICKEN ENCHILADA CASSEROLE - MRFOOD.COM
From mrfood.com
CHIPOTLE CHICKEN CHIMICHANGAS - COMFORTABLE FOOD
From comfortablefood.com
CHIPOTLE BEEF | MEXICAN RECIPES | GOODTOKNOW
From goodto.com
COPYCAT CHIPOTLE RECIPE: LIME TORTILLA CHIPS - RECIPECHATTER
From recipechatter.com
CHIPOTLE SOFRITAS TORTILLA CASSEROLE | RECIPE | WHOLE FOOD ...
From pinterest.com
CHIPOTLE CHICKEN PASTA CASSEROLE - PATI JINICH
From patijinich.com
ULTIMATE KETO MEXICAN CASSEROLE RECIPE [VIDEO] | TASTEAHOLICS
From tasteaholics.com
CHIPOTLE CHICKEN BURRITO CASSEROLE - GRAVEL & DINE
From gravelanddine.com
MEXICAN GROUND BEEF CASSEROLE RECIPE WITH TORTILLA CHIPS ...
From 30seconds.com
CHIPOTLE TACO TORTILLA PIE – FIT MAMA REAL FOOD
From fitmamarealfood.com
BEEF BURRITO CASSEROLE RECIPE - RESTLESS CHIPOTLE
From restlesschipotle.com
EASY CHIPOTLE CHICKEN TORTILLA SOUP - FOOD FOLKS AND FUN
From foodfolksandfun.net
CHIPOTLE CHICKEN ENCHILADA CASSEROLE - RECIPE - CHILI ...
From chilipeppermadness.com
45 BEST CHIPOTLE BURRITO BOWL IDEAS | MEXICAN FOOD RECIPES ...
From pinterest.ca
MEXICAN CHIPOTLE SWEET POTATO CASSEROLE - WHITNEYBOND.COM
From whitneybond.com
CHIPOTLE TESTS TORTILLA CHIP-MAKING ROBOTS TO COMBAT LABOR ...
From foxbusiness.com
CHIPOTLE CHICKEN PASTA CASSEROLE - TODAY.COM
From today.com
MEXICAN FOOD - RESTAURANT & CATERING - CHIPOTLE MEXICAN …
From chipotle.com
CHIPOTLE RICE CASSEROLE | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
MEATLESS TORTILLA CASSEROLE RECIPE - CHATELAINE.COM
From chatelaine.com
CHICKEN TACO CASSEROLE - RESTLESS CHIPOTLE
From restlesschipotle.com
CHIPOTLE MEXICAN CORNBREAD - RECIPE | COOKS.COM
From cooks.com
10 COZY CASSEROLE RECIPES - PINCH OF YUM
From pinchofyum.com
EASY MEXICAN CHICKEN CASSEROLE RECIPE - THE NOVICE CHEF
From thenovicechefblog.com
SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")
From bigoven.com
CHIPOTLE CHILAQUILES RECIPE - RICK BAYLESS | FOOD & WINE
From foodandwine.com
TORTILLA CASSEROLE - DEL REAL FOODS
From delrealfoods.com
CHIPOTLE BEAN TACO PASTA [VIDEO] | RECIPE [VIDEO] | HOW TO ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love