TORTILLA CHIP CHILAQUILES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
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- Mission — Tortilla Rounds. Mission Tortilla Rounds are not my favorite tasting tortilla chips on the market (see previous entry), they have a very heavy yellow corn flavor that remains prominent no matter how flavorful your dip of choice is, but they are hands down the best tortilla chips on the market.
- Calidad — Corn Tortilla Chips. Calidad puts me in a tough spot, I love the flavor a lot, they remind me the most of the type of tortilla chips you’d find at a Mexican restaurant, but the build quality just isn’t there.
- Juanita’s — Tortilla Chips. Juanita’s has a bit of a cult following and I’ll agree, they’re good, but they’re a far cry from being as good as everyone says they are.
- Santitas — Tortilla Chips. If On the Border is the greasiest tortilla chip, then Santitas is the saltiest, and that’s not necessarily a bad thing. The build is exceptional, when they aren’t broken in the bag, Santitas chips are large triangles, with a lot of surface area for scooping up salsa and a thickness that can hold up to any sauce and makes for a great base for nachos.
- On The Border — Cafe Style. On the Border’s Cafe Style tortilla chips are easily the greasiest tortilla chips we tried for this ranking, but the flavor and build quality is great.
- Tostitos — Original. Tostitos Original Restaurant Style chips remedy the form factor problem I had with the Scoops and offer the same subtle corn and generously salted flavor.
- Mission — Tortilla Strips. Mission Tortilla Strips feature a corn-forward flavor and are topped off with the perfect amount of sea salt, with a great thickness that holds up to the abuse of the chunkiest salsas, bean dips, and guacamole.
- Tostitos — Scoops! I want to like Tostitos Scoops! for so many reasons. They’ve been constructed into little bowl shapes with dipping in mind, and they even have an exclamation mark in their title, they’re just so much fun, but they absolutely don’t hold up, and the form factor is a real problem.
- Good & Gather — White Corn Tortilla Chips. Tortilla chips in a non-see-through package are always something you should avoid. There is too much mystery here, in addition to the possibility of your bag being nothing but tortilla shards, it’s way too hard to judge how much of this bag is air.
- Whole Foods 365 — Organic Tortilla Chips. Before I embarked on this journey of ranking grocery store tortilla chips, I knew I’d find a lot of bad bags, but I never imagined I’d find something quite this bad.
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