Easy Chilaquiles Food

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CHILAQUILES



Chilaquiles image

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

6 to 7 guajillo peppers or red New Mexican dried chilies
About 2 tablespoons safflower or vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Ten 6-inch corn tortillas
Naturally flavored neutral cooking spray
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano
4 large cloves garlic, chopped
1/2 cup water
1 cup chicken or vegetable stock
1 can (28 ounces) fire-roasted or diced tomatoes
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional
1 small red onion
A handful cilantro
3 to 4 radishes
About 4 ounces cotija cheese or queso fresco
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy

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



Chilaquiles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

Vegetable oil, for frying
Three 5-inch corn tortillas, cut into quarters
One 15-ounce can green enchilada sauce
2 tablespoons salted butter
2 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded Monterey Jack cheese
2 tablespoons of your favorite salsa

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.

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

CHILAQUILES VERDES



Chilaquiles Verdes image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Vegetable     Breakfast     Brunch     Fry     Vegetarian     Tomatillo     Tortillas     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 19

Salsa Verde
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish

Steps:

  • To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
  • Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
  • Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
  • Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
  • Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
  • To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
  • Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.

EASY CHILAQUILES



Easy Chilaquiles image

I always thought my grandmother invented this, until one of my best friends was telling me about a great dish she had at a Mexican restaurant for breakfast. I have since seen it, and had it, at several restaurants. In any case, it is fast, easy, and oh so good! I have made variations adding in chopped onion, bell pepper,...

Provided by Christine Whisenhunt

Categories     Other Breakfast

Time 20m

Number Of Ingredients 7

12 corn tortillas
6 large eggs
1/4 c milk
oil (olive or veg)
celery salt, pepper, garlic powder & onion powder, to taste
salsa
grated cheese (cheddar, pepper jack, or mexican mix)

Steps:

  • 1. Heat oil in large skillet. Enough to coat the bottom of the pan well and allow tortillas to fry.
  • 2. Cut tortillas into bite size pieces, about 1 inch cubes.
  • 3. Add tortillas to oil and fry until crispy.
  • 4. Beat eggs and milk together. Add to tortillas.
  • 5. Let cook for a minute or two and then begin stirring it around so that it scrambles and the eggs cook through well.
  • 6. Add salsa and cheese. Toss through well. Allow cheese to melt.
  • 7. Serve and enjoy!

CHILAQUILES



Chilaquiles image

These Chilaquiles are quick, easy, and inspired by the traditional Mexican breakfast dish! Crispy tortilla chips are simmered in enchilada sauce, then topped with cheese, beans, fried eggs, and more!

Provided by Jennifer Debth

Categories     Breakfast

Time 20m

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 yellow onion (diced)
1/4 teaspoon salt
1/4 teaspoon pepper
4 large eggs (whisked)
2 (10 oz) cans enchilada sauce
1 (15 oz) can black beans (rinsed and drained)
1 cup shredded Monterey Jack cheese
4-5 oz tortilla chips ((4-6 heaping cups))
Over easy eggs
Crumbled cotija or feta
Diced red onion
Cilantro
Sour cream
Sliced jalapeños
Pico de Gallo
Cubed avocado
Lime wedges

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add diced onion, season with salt and pepper, and cook until soft, about 5-10 minutes.
  • Add whisked eggs to the pan and stir around until almost set, about 1 minute.
  • Stir in enchilada sauce and bring to a simmer.
  • Pour in black beans and cheese and stir until the cheese has melted.
  • Turn off the heat and stir in the chips until they're fully coated - they should immediately start softening*.
  • Serve immediately with optional toppings.

Nutrition Facts : ServingSize 1 person, Calories 390 kcal, Carbohydrate 39 g, Protein 18 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 1146 mg, Fiber 9 g, Sugar 7 g

EASY CHILAQUILES



Easy Chilaquiles image

Enjoy chilaquiles in a fraction of the time with this delicious recipe.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 6

1 1/2 cups green tomatillo salsa
1/2 cup sour cream
8 Old El Paso™ taco shells (from 4.6 oz box)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
Additional green tomatillo salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
  • Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. Top with shredded chicken and half of the salsa mixture. Top with half of the cheese. Repeat with remaining taco shell pieces, salsa mixture and cheese.
  • Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. Serve with additional salsa.

Nutrition Facts : Calories 290, Carbohydrate 13 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 2 g, TransFat 0 g

GREEN CHILAQUILES



Green Chilaquiles image

Get the recipe for Green Chilaquiles.

Provided by Ananda Eidelstein

Time 25m

Number Of Ingredients 12

6 corn tortillas
2 tablespoons olive oil
0.5 teaspoon salt, divided
Freshly ground black pepper
8 ounces green chile enchilada sauce or salsa verde
0.5 cup chicken or vegetable stock
1 cup cooked turkey meat, shredded
2 ounces queso fresco, Cotija, or feta cheese, crumbled
1 radish, thinly sliced
Cilantro leaves and tender stems, for serving
Sour cream, for serving
Lime wedges, for serving

Steps:

  • Preheat oven to 400°F. Brush the tortillas on both sides with olive oil, season with ¼ teaspoon salt and several grinds black pepper. Cut into quarters. Divide among 2 baking sheet trays and bake, rotating sheets halfway through, until golden and edges curl, 8 to 10 minutes.
  • Meanwhile, bring enchilada sauce and stock to a simmer in a medium saucepan. Add turkey and tortilla chips, stirring gently throughout, until turkey is heated through, about 4 minutes. Season with remaining ¼ tsp. salt and several grinds black pepper.
  • Serve and top with queso fresco, radishes, cilantro, sour cream, and lime wedges.

MEXICAN CHILAQUILES



Mexican Chilaquiles image

In Mexico, nothing says "traditional Mexican breakfast" like a hot plate of delicious Chilaquiles. It is one of the most beloved breakfast dishes in Mexico, and it's making its way to more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles at home!

Provided by Mely Martínez

Categories     Chicken

Time 25m

Number Of Ingredients 14

12 corn tortillas cut into six (preferably dry tortillas left out over the counter the night before)
2 cups salsa (Red or green salsa(See links bellow))
1/2 cup Mexican cream
1/2 cup Cheese (Mexican Queso,crumbled)
1 sprig Epazote
1/3 cup cilantro (chopped to garnish)
1/3 cup vegetable oil
2 slices onion (rings separated)
Salt to season
1 1/2 cups chicken breast (cooked and shredded (optional))
2 Plum tomatoes
1 jalapeño pepper or 1 serrano pepper
1 small garlic clove
1/8 medium size white onion

Steps:

  • For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with 1/2 cup of the cookign water to make a sauce. Season with salt and set aside.
  • Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
  • Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
  • Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with "Refried beans". Avocado is also a good addition to the plate.

Nutrition Facts : Calories 552 kcal, Carbohydrate 49 g, Protein 23 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 66 mg, Sodium 1230 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving

EASY CHILAQUILES



Easy Chilaquiles image

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

8 (6 inch) corn tortillas, cut into 2-inch pieces
5 tablespoons vegetable oil
8 eggs, beaten
salt and ground black pepper to taste
½ cup green taco sauce
1 cup shredded Monterey Jack cheese

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

EASY CHILAQUILES



Easy Chilaquiles image

Bring traditional Mexican tastes that are sure to please everyone to the table with this Easy Chilaquiles recipe.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 lb. Mexican chorizo
1/2 cup chopped white onions
2 cloves garlic, minced
2 large tomatoes, chopped
1/4 cup oil, divided
12 corn tortillas (6 inch), each cut into 8 wedges
1-1/2 cups KRAFT Shredded Monterey Jack Cheese
3/4 cup light sour cream
2 fresh jalapeño peppers, chopped

Steps:

  • Crumble chorizo into large skillet sprayed with cooking spray; cook on medium heat until done, stirring occasionally. Add onions and garlic; cook 2 to 3 min. or until onions are crisp-tender. Drain; spoon into medium bowl. Stir in tomatoes; cover to keep warm.
  • Heat 2 Tbsp. oil in same skillet. Add half the tortilla wedges; cook 4 to 5 min. or until crisp and golden brown, stirring constantly. Remove from skillet; cover to keep warm. Repeat with remaining oil and tortillas.
  • Return cooked tortilla wedges to skillet; top with chorizo mixture and cheese. Cover; cook on low heat 3 to 5 min. or until chilaquiles are heated through and cheese is melted.
  • Serve topped with sour cream and peppers.

Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 55 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g

CHILAQUILES RECIPE



Chilaquiles Recipe image

Chilaquiles is one of the simplest dishes of Mexican cuisine-unless, of course, you like to complicate it with all the add ons you can think of.

Provided by Ubish Yaren

Categories     Brunch     Breakfast

Time 47m

Yield 4

Number Of Ingredients 15

1/2 cup vegetable oil for frying
3 corn tortillas, cut into triangles
Kosher salt, to taste
1 pound husked and chopped tomatillos
1/4 cup chopped white onion
1 minced clove of garlic
1 diced green habanero chile, optional
1 tablespoon cumin powder
1/2 cup fresh, chopped cilantro
1 tablespoon unsalted butter or vegetable oil
2 large eggs
2 tablespoons cotija cheese, for garnish
2 teaspoons crema or sour cream, for garnish
1/2 sliced avocado, for garnish
1/2 chopped red onion, for garnish

Steps:

  • Gather the ingredients.
  • In a large, heavy-bottom pot, heat oil to 360 F. Carefully lower tortilla wedges into the oil, making sure none overlap. You may need to do this step in batches.
  • Fry tortilla wedges, turning over half-way through, until golden-brown and crisp. This should take 2-3 minutes per batch. Remove and allow to drain on a plate lined with paper towels. Salt to taste while the chips are still hot. Set aside.
  • In large skillet over medium-high heat, add tomatillos, water, onion, garlic, habanero chile, and cumin. Bring to a boil, then lower heat to medium-low and simmer until tomatillos break down, about 10 minutes. Remove from heat and allow to cool.
  • Add the ingredients from the skillet to a blender with the cilantro. Blend the salsa to desired consistency.
  • Return salsa to skillet over medium heat and cook for 5 minutes, stirring occasionally.
  • Meanwhile, add the butter to a large non-stick skillet over medium heat until melted. Gently crack eggs into the melted butter. Fry to your preference and set aside.
  • Just before serving, add tortilla chips to salsa in the skillet and cook until coated and heated through, about 2 minutes.
  • Divide chilaquiles between 4 plates and top each serving with a fried egg. Add cotija cheese, crema, avocado, and onion, if desired, and serve immediately.

Nutrition Facts : Calories 384 kcal, Carbohydrate 25 g, Cholesterol 194 mg, Fiber 5 g, Protein 10 g, SaturatedFat 5 g, Sodium 173 mg, Sugar 6 g, Fat 28 g, UnsaturatedFat 0 g

EASY CHILAQUILES



Easy Chilaquiles image

These are not fancy, restaurant style chilaquiles. These are easy, to make, on a busy morning!! Hope you like them!!

Provided by La Marz

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

5 corn tortillas
2 green onions, sliced
1 (8 ounce) can tomato sauce
3 tablespoons oil
queso Cotija cheese
chicken bouillon
mexican sour cream

Steps:

  • Heat up the oil in a skillet. Cut the tortillas into medium size pieces, either triangle shaped or whatever shape you fancy, and fry in the oil.
  • When tortillas are almost fried (or hard), add the green onions and continue to cook.
  • Add the bouillon, stirring the tortillas, and add the tomato sauce, stirring until everything is covered with the sauce (you might need the whole can).
  • Crumble the cheese on top, turn off the heat and cover the skillet for about 1-2 minutes.
  • To serve, add some of the cream on top.
  • ** If you don't have Mexican cream at your local market, you can use regular sour cream, it tastes good, too!

Nutrition Facts : Calories 352.5, Fat 22.4, SaturatedFat 3.4, Sodium 628.3, Carbohydrate 36.3, Fiber 5.9, Sugar 5.7, Protein 5.2

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Total Time 25 mins
Category Appetizers
  • In 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened.
  • Stir enchilada sauce, tomatoes, chiles and chicken into mixture in skillet; heat to a simmer over medium heat, stirring occasionally.
  • Add tortilla chips; return to a simmer. Cook and stir 1 to 2 minutes or until chips are completely coated in sauce and slightly softened.
  • Remove from heat. Sprinkle cheese over top; cover and let stand 1 to 2 minutes or until cheese is melted. Top with remaining ingredients; serve immediately.


EASY CHILAQUILES ROJOS RECIPE - WHITNEYBOND.COM
Allow me to introduce you to one of our all-time favorite brunch recipes, Kurt’s Famous Chilaquiles Rojos! Chilaquiles are a traditional Mexican breakfast dish consisting of …
From whitneybond.com
5/5 (2)
Total Time 15 mins
Category Breakfast, Brunch
Calories 482 per serving


EASY CHILAQUILES VERDE - URBAN FOODIE KITCHEN
Once the eggs have started to set, add the tortilla chips stirring gently to coat them with the egg mixture. Continue to cook for 2-3 more minutes until the eggs are fully cooked. …
From urbanfoodiekitchen.com
Ratings 1
Category Breakfast & Brunch
Cuisine Mexican
Total Time 15 mins
  • Heat the salsa. Add the salsa to a non-stick pan. Heat at medium-low until the salsa starts to bubble slightly.
  • Cook the eggs. Add the eggs and let them sit for about 30 seconds until they begin to set. Add the red onions and then stir everything together. Let the eggs continue to cook for about a minute, stirring occasionally.
  • Add the tortilla chips. Once the eggs have started to set, add the tortilla chips stirring gently to coat them with the egg mixture. Continue to cook for 2-3 more minutes until the eggs are fully cooked. Everything will be slightly runny due to the salsa.
  • Serve. Transfer to two serving dishes and top with queso fresco, yogurt, and cilantro. Serve immediately.


HEALTHY CHILAQUILES: A QUICK AND EASY LOWER FAT VERSION
Instructions. Preheat oven to 400F. Stack and cut the corn tortillas into 6 triangles to make chips. Place the chips on a wire rack for best results, but a baking sheet will also work. …
From masonfit.com
4.9/5 (7)
Total Time 20 mins
Category Breakfast
Calories 272 per serving
  • Stack and cut the corn tortillas into 6 triangles to make chips. Place the chips on a wire rack for best results, but a baking sheet will also work. (Optional: spray with a tiny bit of cooking spray and sprinkle with sea salt.)


EASY CHILAQUILES RECIPE | SPOON FORK BACON
Make Chilaquiles. Raise heat of sauce to medium-high and bring to a boil, about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding …
From spoonforkbacon.com
Ratings 32
Category Breakfast, Brunch
Cuisine Mexican
Total Time 30 mins
  • Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.
  • Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.


EASY CHILAQUILES - PIES AND PLOTS
In a medium skillet, place the soup. Heat over medium-high heat until warm about 3 minutes. Add the chicken and cook until warmed through, about 5 minutes. Stir in the tortilla …
From piesandplots.net
Servings 2
Total Time 15 mins
Estimated Reading Time 3 mins
  • In a medium skillet, place the soup. Heat over medium-high heat until warm about 3 minutes. Add the chicken and cook until warmed through, about 5 minutes.
  • Stir in the tortilla chips and cook for 1-2 more minutes, until the chips start to soften. Sprinkle with the cheese and allow to melt. Serve immediately.


EASY CHILAQUILES RECIPE (CHILAQUILES VERDES) - FAVORITE ...
In a large skillet, heat the oil over medium heat. Lightly fry each side of the tortilla quarters until they are golden brown and crispy. Place the fried chips on a plate covered with a paper towel to drain the oil. Remove the oil from the skillet. In the skillet, heat the green sauce over medium heat.
From favfamilyrecipes.com
5/5 (2)
Total Time 30 mins
Category Breakfast
Calories 423 per serving


EASY CHILAQUILES - THE FOUNTAIN AVENUE KITCHEN
Easy Chilaquiles. Yield: Serves 4-5 (easy to double) Protein-rich black beans and eggs pair with a handful of Tex-Mex staples in this versatile, satisfying, one-pan meal that can be enjoyed any time of day! Print Ingredients. Optional: 6-8 ounces pork or turkey sausage or chorizo, removed from casings* 3 ounces (about 3½ cups) tortilla chips** 1¾ to 2 cups (14-16 …
From fountainavenuekitchen.com
4.5/5 (3)
User Interaction Count 6
Servings 4-5


BEST CHILAQUILES RECIPES AND CHILAQUILES COOKING IDEAS
Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms. In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. …. Read More We omit the eggs and instead combine hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main ...
From thedailymeal.com
4.8/5
Estimated Reading Time 1 min


EASY CHILAQUILES RECIPE | MCCORMICK FLAVOR MAKERS | MCCORMICK
With baked tortilla chips (not fried), this simple take on Chilaquiles is a breeze thanks to McCormick® Original Taco Seasoning Mix. Ready in just 30 minutes, this easy chilaquiles recipe is just what your brunch or breakfast menu has been waiting for.
From mccormick.com
Cuisine Mexican
Category Breakfast
Servings 6


EASY CHILAQUILES VERDES - MEXICAN BREAKFAST MADE EASY ...
Our Easy Chilaquiles Verdes recipe brings you traditional Mexican comfort food made easy. A few simple ingredients turn into a zesty breakfast that is so satisfying and flavorful. Corn tortillas are lightly fried, then added to scrambled eggs, salsa verde, and pepper jack cheese to make up this quick and easy casserole-like dish that is made directly on your stovetop.
From pimpmyrecipe.com
Cuisine Mexican
Total Time 30 mins
Servings 2
Calories 647 per serving


EASY AIR FRYER CHILAQUILES RECIPE
Quick and easy air fryer chilaquiles with eggs are ready in less than 20 minutes and made with fresh flavors of cilantro, salsa verde, and chicken. Satisfy your Mexican breakfast craving with this air fryer chilaquiles recipe. Green chilaquiles are crispy, healthy, just the right amount of spicy, and topped with fresh avocado slices and crumbly cotija cheese. Delicious! …
From enjoycleaneating.com
4.5/5 (2)
Total Time 17 mins
Category AIR FRYER
Calories 760 per serving


HOW TO MAKE CHILAQUILES ROJOS EASY RECIPE? - JUST MEXICAN FOOD
Chilaquiles are a traditional Mexican dish made with fried corn tortillas, usually topped with salsa and crema. The “ chilaquiles sauce recipe ” is a dish that is made with fried corn tortillas, which are then dipped in a spicy tomato sauce and topped with cheese. The dish is typically served as breakfast or brunch food.
From justmexicanfood.com


EASY CHILAQUILES - EDIBLE RENO-TAHOE
Easy Chilaquiles (courtesy of Shelly Curt. Serves 4) Shelly Curt, food and beverage creative development manager at Atlantis Casino Resort Spa, prides herself on creating memorable gourmet dishes for her […]
From ediblerenotahoe.com


EASY CHILAQUILES RECIPE WITH TORTILLA CHIPS WITH ...
More about "easy chilaquiles with eggs recipes" GREEN CHILAQUILES WITH EGGS RECIPE - NYT COOKING. From cooking.nytimes.com Heat 1 to 1 1/2 inches vegetable or canola oil in a wide, deep skillet or wok to 375 degrees. Add tortilla wedges a handful at a time and fry, stirring constantly with a … 5/5 (487) Category Breakfast, Brunch, Main Course. Cuisine Mexican. …
From tfrecipes.com


12 EASY CHILAQUILES RECIPE IDEAS - FOOD NEWS
See more ideas about chilaquiles, chilaquiles recipe, mexican food recipes. 1 lb. shredded cheese of choice. 1 C chicken broth. 2–4 C broken tortilla chips. 3–4 C shredded chicken. 1/4 C sautéed onion (optional) 1 blackened jalapeno ( seeded, minced) or small can green chiles. salt and pepper to taste. garnish: fried eggs, sliced avocados, lime slices, cream or sour cream, …
From foodnewsnews.com


EASY MEXICAN CHILAQUILES RECIPES - ALL INFORMATION ABOUT ...
Easy Chilaquiles Recipe | Allrecipes hot www.allrecipes.com. Step 1. Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes. Advertisement. Step 2. Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 ...
From therecipes.info


EASY CHILAQUILES RECIPE RECIPES ALL YOU NEED IS FOOD
EASY CHILAQUILES RECIPE RECIPES ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD RECI… This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of …
From stevehacks.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


EASY CHILAQUILES ARCHIVES - MYFOODCHANNEL - RECIPES
easy chilaquiles. Chilaquiles Recipe Mexican Breakfast Favorite. 05/16/2020 by Chef Buck. My favorite Mexican breakfast dish is a chilaquiles recipe. Chilaquiles are tortillas served with a delicious pepper sauce. For this recipe I use tomatoes and smoky ancho peppers, or dried poblanos, to create a rich, red, salsa topping. Another version of this dish is Chilaquiles …
From myfoodchannel.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


13 CHILAQUILES RECIPES TO MAKE THIS CINCO DE MAYO - BRIT + CO

From brit.co


RED CHILAQUILES RECIPE EASY – COOKING FILE
This is a perfectly easy, cheap,. 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


EASY CHILAQUILES RECIPES & IDEAS | FOOD & WINE
Find the best Chilaquiles ideas on Food & Wine with recipes that are fast & easy. Food & Wine goes way beyond mere eating and drinking. We're on …
From foodandwine.com


EASY CHILAQUILES RECIPES
EASY CHILAQUILES RECIPE - A FOOD LOVER'S KITCHEN. 2019-05-02 · To make the Chilaquiles. If using corn tortillas instead of chips, preheat the oven to 350 degrees F. Add the tortilla pieces to a baking sheet. Brush or spray lightly … From afoodloverskitchen.com Cuisine Mexican Total Time 30 mins Category Appetizer, Breakfast Calories 458 per serving. If using …
From tfrecipes.com


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