MEXICAN CHILAQUILES
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
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
CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
TRADITIONAL CHILAQUILES
This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad.
Provided by Brady Hamilton
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
- Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
- Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers.
- Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 297 calories, Carbohydrate 22.3 g, Cholesterol 62.1 mg, Fat 13.2 g, Fiber 3.7 g, Protein 22.6 g, SaturatedFat 5.6 g, Sodium 205.3 mg, Sugar 2.5 g
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
BREAKFAST CHILAQUILES
A simple and delicious Mexican breakfast dish.
Provided by KEPHY
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
- Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
- Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 19.3 g, Cholesterol 479.8 mg, Fat 23.4 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 7.7 g, Sodium 604.8 mg, Sugar 1.8 g
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.
EASY CHILAQUILES
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
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
MEXICAN CHILAQUILLAS
I got this off the internet. I have not made it but it sounds so good I wanted to post it before our Mexican Fiesta.
Provided by Bergy
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Lightly grease a 10"casserole dish.
- Layer half the chips and 1/2 the salsa, half the olives.
- Top with all the peppers& meat plus 1/2 the cheeses.
- Repeat using the rest of the chips, salsa, olives and cheeses.
- Top with sourcream.
- Bake for 30 minutes.
- Let stand for 10 minutes before serving.
CHILAQUILES CASSEROLE
Make and share this Chilaquiles Casserole recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7
AUTHENTIC CHILAQUILLAS
I got this recipe from my mother in law who is from Mexico. I love these. You can also add some chicken or steak if you like on top( i love cecina with it )..Delicious!!
Provided by SHERNANDEZ
Categories Mexican
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan pour 1-1/2 cups of oil. While it is warming up take about 3/4 of the package of tortillas and tear into thin strips. Once the oil is warm place the strips of tortillas in pan and fry until golden brown. Place them on the side on a plate. Repeat until tortillas are gone. Once you are there should only be a few tablespoons of it left in pan, leave it there and place all the fried tortillas back in pan. Add onion, water, salt & hotsauce to pan. Mix well, you want the tortillas to be soft you may need to add more water. Keep let simmer about 10 minutes, stirring occasionly. Then turn heat to low and tear cheese into small peices and place in pan and cover with lid. Let cheese melt and serve. You could add steak or chicken to the top if you would like.
Nutrition Facts : Calories 246.6, Fat 27.4, SaturatedFat 4.1, Sodium 1133.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.6, Protein 0.2
CHILAQUILES
Usually, chilaquiles are eaten at breakfast time. This makes them a popular recipe to use leftover tortillas and salsas. Chilaquiles are often thought to be a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover.
Provided by Karen From Colorado
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tortillas into strips.
- Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
- Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
- Sautee the chopped onion and garlic in a little olive oil.
- Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
- Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
- Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
- Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
- Repeat layers and finish with cheese and sour cream.
- Bake at 325 degrees F for about 45 minutes.
Nutrition Facts : Calories 601, Fat 27.8, SaturatedFat 15.7, Cholesterol 138.5, Sodium 497.3, Carbohydrate 42.7, Fiber 7.5, Sugar 14.3, Protein 48.1
GUATEMALAN CHILAQUILAS
A delicious tortilla dish, easy and cheap to prepare. You can also prepare a green sauce to go with it.
Provided by Maria Pereira
Categories Main Dish Recipes Sandwich Recipes
Time 29m
Yield 6
Number Of Ingredients 6
Steps:
- Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
- Fold corn tortillas in half and fill them with the tomato and red onion paste.
- Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
- Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 29.3 g, Cholesterol 80.4 mg, Fat 19.6 g, Fiber 4 g, Protein 12.3 g, SaturatedFat 4.6 g, Sodium 123.4 mg, Sugar 2.2 g
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