Costa Rican Chilaquiles Tortilla Meat Food

COSTA RICAN CHILAQUILES (TORTILLA & MEAT)

Costa Rican Chilaquiles (Tortilla & Meat) image

Use your imagination of this recipe, empty the fridge into the tortillas. Make it as spicy or as bland as you want

Provided by Bergy

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked and shredded meat (poultry)
20 (8 inch) tortillas (corn are best)
5 eggs, beaten
3 cups tomato sauce
3 cups monterey jack cheese or 3 cups mozzarella cheese
oil
salt & pepper
2 garlic cloves, minced
3 jalapeno peppers, chopped

Steps:

Heat oven to 350°F.
Fill each tortilla with meat, fold in half.
Dip the folded tortilla in the beaten egg and fry on a skillet in oil.
Brown on both sides.
Arrange the tortillas in an oven proof dish.
(you can prepare the dish up to this point and do the final steps just before serving) Cover the tortillas with the tomato sauce, garlic, jalapenos and cheese.
Season with salt & pepper.
Bake for 15-20 minutes or until hot through.
Serve with black beans and rice.

CHICKEN CHILAQUILES

Chicken Chilaquiles image

Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, chiles, cheese and meat that are either tossed together and sautéed or layered like lasagna and baked. This recipe is a little differnt from the ones posted as it is creamier. You can use any type of leftover meat in this dish....it is scrumptous! You can also leave out the meat and add spinach or portabella mushrooms for a vegetarian version. From Grace Parisi of Food and Wine. Feb 2003.

Provided by NcMysteryShopper

Categories Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs fresh tomatillos, husked rinsed and halved
2 large garlic cloves
1 large jalapeno, halved lengthwise stemmed and seeded
1/4 cup packed cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon coriander
salt & freshly ground black pepper
1 lb shredded beef (3 cups) or 1 lb fresh spinach, at room temperature (3 cups)
1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
1/2 cup farmer cheese (4 ounces)
1 scallion, sliced
8 cups tortilla chips (one 6-ounce bag)
1/4 cup sour cream
salsa (optional)
guacamole (optional)

Steps:

Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.

Nutrition Facts : Calories 764.4, Fat 44.1, SaturatedFat 14.4, Cholesterol 131.6, Sodium 606.6, Carbohydrate 47.3, Fiber 6.3, Sugar 8.5, Protein 47

TURKEY CHILAQUILES

Turkey Chilaquiles image

Categories Cheese Onion turkey Sauté Quick & Easy Hot Pepper Fall Sour Cream Cilantro Tortillas Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 1/2 cups chopped red onion, divided
2 cups diced cooked turkey
1 4-ounce can diced green chiles
3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)
4 cups unsalted tortilla chips
2 cups crumbled queso fresco or Cotija cheese, or grated 4-cheese Mexican blend
1/4 cup chopped fresh cilantro
Crema mexicana or sour cream

Steps:

Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sauté until onion begins to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

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