Huevos Y Chilaquiles Eggs With Tortillas Food
GREEN CHILAQUILES WITH EGGS
Impress your family with this Green Chilaquiles with Eggs recipe. Made with corn tortillas, red onion, eggs, salsa verde and plenty of cheese, this Green Chilaquiles with Eggs recipe requires just 20 minutes of prep time and is loaded with flavor.
Provided by My Food and Family
Categories Spring 2020
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium heat. Add tortilla wedges and onions; cook 8 to 10 min. until onions are crisp-tender and tortillas are lightly browned, stirring frequently.
- Use back of spoon to make 6 small wells in tortilla mixture; slip 1 cracked egg into each well.
- Mix salsa and broth until blended; drizzle over tortilla mixture, then top with cheese. Cover; cook 10 min. or until egg whites are firm and yolks are cooked to desired doneness.
- Sprinkle with cilantro.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 205 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
HUEVOS Y CHILAQUILES / EGGS WITH TORTILLAS
The basis of this recipe came out of a Nitty Gritty productions'cookbook titled "The Mexian Cookbook". This cookbook contains many recipes from rural parts of Mexico. This is one of those aromatic recipes that will get your family out of bed Saturday morning.
Provided by Cookin Kit
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet& saute onion until it is soft.
- Add tortilla squares and chile powder.
- Stir well so that the tortillas get coated well by the chili powder.
- Keep cooking the tortillas until they are browned.
- It will look like a lot of chile powder, but don't worry!
- Add eggs, green chiles, salt,pepper& scramble well.
- When eggs are cooked through, sprinkle with parmesan cheese.
- Serve and enjoy!
- There are many ways you can change up this dish, such as sprinkling with cilantro when adding parmesan at the very end.
- It is also great when served along side of guacamole and sour cream.
Nutrition Facts : Calories 396, Fat 29.1, SaturatedFat 14.2, Cholesterol 469.1, Sodium 1016.2, Carbohydrate 18.4, Fiber 4.6, Sugar 2.5, Protein 17.7
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- Preheat the oven to 350°F. Lightly brush, drizzle, or spray oil on a baking sheet and arrange corn tortilla wedges on top. It's ok if they slightly overlap, they will shrink a bit as they cook. Brush or spray the tops with more oil just until they are lightly coated. Bake for 20 to 25 minutes, stirring once or twice, until the tortillas are lightly golden along the edges and crispy. Set aside.
- Meanwhile, start the salsa roja by adding tomatoes, onion, garlic, and chile to a medium saucepan. Cover with water, then bring to a boil. Lower the heat and simmer for 7 to 10 minutes until the tomatoes are tender. Remove from the heat.
- Use a slotted spoon to transfer the onion, garlic and chile to a blender jar (reserve the cooking liquid). Remove the tomatoes to a plate or cutting board and allow them to cool slightly. Carefully remove the skin (where you scored an X on the bottom will allow you to easily do this), and use a paring knife to remove the core if desired. Transfer the cooked peeled tomato to the blender along with ¼ cup of the cooking liquid (you can discard the rest). Season with ground coriander and a little salt and puree until smooth.
- Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add the pureed salsa (it will sizzle) and cook for about 7 minutes, stirring occasionally, until slightly reduced and thickened. Taste and season with salt as needed.
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