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.
SHORTCUT CHILAQUILES
Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.
Provided by Alison Roman
Categories breakfast, brunch, lunch, weekday, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
- Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
- Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
- Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
- Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
- Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 25 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 815 milligrams, Sugar 7 grams, TransFat 0 grams
CHILAQUILES RECIPE
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
RAMONA'S CHILAQUILES
A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes, crumble meat; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in.-square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers., Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.
Nutrition Facts : Calories 573 calories, Fat 35g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 1509mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
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
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
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
EASY CHILAQUILES
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
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
EASY CHILAQUILES VERDES
This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.
Provided by Occasional Cooker
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
- Bake in the preheated oven until crispy, 5 to 10 minutes.
- Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g
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