GUADALAJARA STYLE CHILAQUILES
This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. Believed to cure bad hang-overs.
Provided by Molly Bloom
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil tomatoes and chiles until soft.
- Mix them in blender with the garlic and water.
- Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt.
- Cut the tortillas in strips with a pair of kitchen scissors.
- Heat 4 tbsp of oil and fry the tortilla strips until crispy.
- Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.
- Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese.
- Serve immediately. Enjoy with a side of refried beans.
Nutrition Facts : Calories 616.6, Fat 23.5, SaturatedFat 7.9, Cholesterol 116.1, Sodium 1077.7, Carbohydrate 79.9, Fiber 6.2, Sugar 7.7, Protein 21.1
JOLLYROGERS' CHILAQUILES
This is a Mexican casserole that my Grandpa used to make every Thanksgiving and Christmas. The smell alone makes me feel like I am six years old and waiting for dinner to start. This recipe has been handed down from my Grandpa to my dad to me. The original recipe did not call for teaspoons or tablespoons, but with ounces and pounds. It can be made with or without chorizo. I prefer it with soy-based meatless chorizo substitute, which also makes it a good dish for vegetarians.
Provided by JOLLYROGERS
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
- Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
- Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
- Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 31.6 g, Cholesterol 38 mg, Fat 26.9 g, Fiber 5.3 g, Protein 13.7 g, SaturatedFat 8.3 g, Sodium 1513.7 mg, Sugar 6.4 g
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.
A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS
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
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 VERDES
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
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.
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
More about "jollyrogers chilaquiles food"
HOW TO MAKE THE BEST CHILAQUILES RECIPE - THE TORTILLA CHANNEL
From thetortillachannel.com
Reviews 2Estimated Reading Time 5 mins
CHILAQUILES - THE GLOBE AND MAIL
From theglobeandmail.com
Estimated Reading Time 3 mins
CHILAQUILES ROJOS RECIPE (RED CHILAQUILES) - THRIFT AND SPICE
From thriftandspice.com
4.4/5 (32)Total Time 35 minsCategory BreakfastCalories 212 per serving
HOW TO MAKE CHILAQUILES - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
CHILAQUILES ROJOS RECIPE WITH FRIED EGGS - SELF PROCLAIMED ...
From selfproclaimedfoodie.com
5/5 (7)Total Time 25 minsCategory BreakfastCalories 277 per serving
- Stack tortillas and cut each into 8 small wedges. Over medium high heat, heat oil in large skillet. When the oil hot, add the tortillas, working in small batches to not over crowd pan. Fry, turning as needed, until golden brown.
- Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
- Remove most of the oil from pan (discard or save for another use). Add enchilada sauce and cook for several minutes until heated through.
- Meanwhile, heat a separate nonstick skillet over medium heat and fry the eggs, turning only once.
LOS CHILAQUILES RESTAURANTE, GUADALAJARA - TRIPADVISOR
From tripadvisor.ca
4.5/5 (1.4K)
TRADER JOE'S CHICKEN CHILAQUILES ROJO - BECOMEBETTY.COM
From becomebetty.com
5/5 (1)Estimated Reading Time 5 mins
CHILAQUILES, AN EASY TO COOK MEXICAN DISH (LEARN FROM THE ...
From themazatlanpost.com
Estimated Reading Time 2 mins
CHILAQUILES WITH FRIED EGGS RECIPE (ROJA) - A COZY KITCHEN
From acozykitchen.com
5/5 (18)Total Time 35 minsCategory Breakfast, Dinner, Main CourseCalories 179 per serving
JOLLYROGERS' CHILAQUILES
From xorlirk.info
BEST COOKING CHEESE RECIPES: JOLLYROGERS' CHILAQUILES
From worldbestcheeserecipes.blogspot.com
BEST JOLLIBEE MENU ITEMS, RANKED: WHAT TO ORDER AT ...
From thrillist.com
JOLLIBEE PEMBROKE PINES - ORDER ONLINE
From jollibee.olo.com
BEST COOKING CHEESE RECIPES: FIESTA TATER TOT® CASSEROLE
From worldbestcheeserecipes.blogspot.com
FOOD RECIPES - ALL NEW [2013-2014]: THANKSGIVING RECIPES ...
From allnewfoodrecipes.blogspot.com
JOLLYROGERS’ CHILAQUILES | THE CHOCOLATEER
From thech0colateer.wordpress.com
CHILAQUILES MAIN INGREDIENTS RECIPES
From tfrecipes.com
CHILAQUILES STRAIGHT FROM A CHEF’S HOME KITCHEN - NEW YORKER
From newyorker.com
BEST WESTERN FOOD RECIPES: JOLLYROGERS' CHILAQUILES
From westernfoodrecipesbook.blogspot.com
JOLLY RANCHER ORIGINAL FLAVORS HARD CANDY, 7 OZ BAG
From hersheyland.com
JOLLYROGERS' CHILAQUILES - CRECIPE.COM
From crecipe.com
JOLLY BEAN MENU RECIPES
From tfrecipes.com
FOOD JOKES: FROM VEGETABLE JOKES TO TACO ... - READER'S DIGEST
From rd.com
DRINKWARE COOLERS | THE CHIVERY
From thechivery.com
CHILAQUILES I ORDER ON THE GO I TRADITIONAL MEXICAN ...
From chilaquiles.ca
WE TRIED TRADER JOE'S CHICKEN CHILAQUILES ROJO - DAILYWAFFLE
From dailywaffle.com
TASTY RECIPES: JOLLYROGERS' CHILAQUILES
From recipes4bestrecipes.blogspot.com
JOLLYROGERS' CHILAQUILES | RECIPE IN 2021 | CHILAQUILES ...
From pinterest.com
JOLLYROGERS' CHILAQUILES
From crecipe.com
DINING OUT: CHILAQUILES OFFERS HOMEY, BUDGET-FRIENDLY ...
From ottawacitizen.com
20+ CHILAQUILES RECIPES | ALLRECIPES
From allrecipes.com
CHILAQUILES WITH EGGS RECIPE - COOKEATSHARE
From cookeatshare.com
20+ CHILAQUILES RECIPES | ALLRECIPES - NEWS UPDATE
JOLLYROGERS
From jollyrogers.com
THE JOLLYROGERS - YOUTUBE
BEST WESTERN FOOD RECIPES: JOLLYROGERS' CHILAQUILES
From westernfoodrecipesbook.blogspot.com
JOLLYTOPS - FILIPINO RESTAURANT | TORONTO FILIPINO – TAKE ...
From jollytops.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