SIMPLE CHIPOTLE CHILAQUILES
If you've never heard of chilaquiles, it's time to change that. Most people would fry up yesterday's tortillas and simmer them in a simple roasted tomato sauce. When they're that not-too-crispy, not-too-mushy texture that I absolutely love, they get spooned onto a plate, drizzled with crema and sprinkled with cheese.
Provided by Rick Bayless
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
- (Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
- Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
- Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
- Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.
CHIPOTLE CHILAQUILES
"I first had this dish in the Yucatán and immediately loved it. Try it with a super-spicy Bloody Mary," says Anne.
Provided by Anne Burrell
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon.
- Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary.
- While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
- Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
- When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema.
CHIPOTLE CHILAQUILES
Chilaquiles usually start with a base of fried corn tortillas. We bake ours instead to save some calories and give them a crispy texture, perfect for absorbing all the smoky, spicy sauce.
Provided by Devon O'Brien
Categories Healthy Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Coat 2 large rimmed baking sheets with cooking spray.
- Arrange tortillas on the prepared pans. Coat with cooking spray and sprinkle with 1/8 teaspoon salt. Bake, swapping the pans from top to bottom rack halfway through, until the tortilla chips are crispy, about 15 minutes.
- Meanwhile, combine tomatoes, onion, chipotle, adobo sauce, lime juice, garlic and the remaining 1/4 teaspoon salt in a blender. Puree until smooth. Pour the mixture into a large, high-sided skillet or pot and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat. Add eggs and cook sunny-side-up until the whites are set, 3 to 4 minutes.
- Add the tortilla chips to the sauce and toss to coat. Serve topped with the eggs, avocado, cheese and cilantro.
Nutrition Facts : Calories 368 calories, Carbohydrate 35 g, Cholesterol 193 mg, Fat 21 g, Fiber 8 g, Protein 13 g, SaturatedFat 4 g, Sodium 701 mg, Sugar 5 g
CHILAQUILES CON POLLO: TORTILLA CASSEROLE WITH CHICKEN BREAST
Steps:
- In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
- Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
- In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
- In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
- In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.
CHIPOTLE TURKEY CHILAQUILES
As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.
Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.
CHIPOTLE CHILAQUILES
This is one of my fall back recipes when I'm short on time and facing a "something spicy Mexican" request. Adapted from a Rick Bayless recipe.
Provided by Muffin Goddess
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: for the tomatoes, drain them lightly and don't drain them completely dry, or you may have to supplement the sauce with jarred salsa (see sauce preparation instructions below).
- NOTE: for the chicken, I usually season 3 skinless boneless breast halves with Tone's Lime Pepper seasoning or Goya Adobo con Pimiento, then toss them on the Foreman grill for about 8 minutes.
- ******************************************.
- TO PREPARE THE TORTILLA CHIPS:.
- Preheat oven to 375°F.
- Stack tortillas into three piles of four tortillas each. Cut each pile like a pie into 8 sections.
- Spray 2 large baking sheets with cooking spray. Divide the tortilla chips between the two pans, keeping them in as much of a single layer as possible.
- Mist the chips with cooking spray, and bake them (stirring them a bit, once or twice) for 10 to 15 minutes, or until crispy and golden.
- Sprinkle with salt, if desired.
- TO PREPARE THE SAUCE:.
- Pour the drained tomatoes and the chipotles (seeds and all) into a blender. Coarsely puree the mixture (it shouldn't be totally smooth).
- You need to have approximately 2 1/4 cups of puree. If you come up short, rather than using another partial can of tomatoes, you can supplement the mixture with some jarred salsa (I use taqueria salsa from either Goya or La Victoria).
- In a large Dutch oven with a lid, heat the vegetable oil and cook about 1/2 cup of the onion, stirring regularly, for about 7 minutes or until golden.
- Add the garlic and cook for another minute, stirring so garlic doesn't burn.
- Increase heat to medium-high and add tomato/chipotle puree. Stir almost constantly until the mixture thickens up a bit, about 4 or 5 minutes.
- Stir in the broth, and salt to taste (keeping in mind the salt that will be added from the chips, if you used it).
- FINAL COOKING AND ASSEMBLY:.
- Bring the sauce to a boil over medium-high heat. Add the chips and stir to coat.
- Bring sauce and chips to a rolling boil again. Cover the pan, turn off the heat and allow to stand for 5 minutes (no longer, because the chips should be s bit chewy and not mushy). Sprinkle cilantro into the pot.
- Dish out mixture onto 4 warm plates. Divide chicken evenly over top of tortilla mixture and stir lightly to coat chicken with sauce. Top with crema or thinned sour cream, remaining chopped onions and both cheeses, then serve.
Nutrition Facts : Calories 433.3, Fat 16.7, SaturatedFat 5.2, Cholesterol 55, Sodium 983.3, Carbohydrate 46.2, Fiber 7.3, Sugar 7.7, Protein 27
More about "simple chipotle chilaquiles tortilla casserole food"
CHIPOTLE CHILAQUILES RECIPE - RICK BAYLESS - FOOD & WINE
From foodandwine.com
- In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
- In a very large, deep skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
- Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.
20-MINUTE CHIPOTLE CHICKEN CHILI - GIMME SOME OVEN
From gimmesomeoven.com
EASY CHILAQUILES RECIPE | SPOON FORK BACON
From spoonforkbacon.com
EASY CHILAQUILES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHIPOTLE CHILAQUILES RECIPE FROM MACHEESMO
From macheesmo.com
15 CHIPOTLE RECIPES THAT ARE EASY TO RECREATE - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST COPYCAT CHIPOTLE CHICKEN RECIPE | TASTE OF HOME
From tasteofhome.com
SIMPLE CHIPOTLE CHILAQUILES RECIPE - FOOD HOUSE
From foodhousehome.com
SIMPLE CHIPOTLE CHILAQUILES TORTILLA CASSEROLE RECIPES
From foodguruusa.com
CHILAQUILES (TORTORILLA CASSEROLE) WITH VIDEO | HOW TO FEED A LOON
From howtofeedaloon.com
15 COPYCAT CHIPOTLE RECIPES THAT YOU CAN MAKE AT HOME - TASTE …
From tasteofhome.com
CHIPOTLE CHILAQUILES RECIPE | AUTHENTIC MEXICAN RECIPES
From mexicoinmykitchen.com
CHILAQUILES: TORTILLA CASSEROLE : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
RECIPE: SKILLET CHIPOTLE CHILAQUILES WITH EGGS | KITCHN
From thekitchn.com
SIMPLE CHIPOTLE CHILAQUILES (TORTILLA “CASSEROLE”) – RECIPES NETWORK
From recipenet.org
ASTRAY RECIPES: SIMPLE CHIPOTLE CHILAQUILES (TORTILLA \"CASSEROLE\")
From astray.com
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