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.
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.
CHILAQUILES
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned and perfectly melted.
Provided by Nick Korbee
Categories HarperCollins HarperCollins Brunch Breakfast Dinner Tortillas Egg Cheese Tomato Chile Pepper Cilantro
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F or the broiler to low.
- Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.
SUNDAY MORNING CHILAQUILES
Number Of Ingredients 11
Steps:
- Make It
- Melt butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
- Heat oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
- Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.
SUNDAY MORNING CHILAQUILES
Watch this video to learn about this delicious Sunday Morning Chilaquiles Recipe. Prepare this dish for a perfect Sunday morning-or any morning!
Provided by My Food and Family
Categories Mexican
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
- Heat oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
- Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 200 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
SUNDAY MORNING GREEN CHILAQUILES RECIPE
Make Sunday the best day of the week when you prepare our Sunday Morning Green Chilaquiles Recipe. Topped with cilantro and avocados for extra flavor, our Sunday Morning Green Chilaquiles Recipe is not to be missed. You may want to even start making them on other days of the week.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 Tbsp. oil in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
- Heat remaining oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add salsa and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
- Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.
Nutrition Facts : Calories 400, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 205 mg, Sodium 620 mg, Carbohydrate 25 g, Fiber 5 g, Sugar 3 g, Protein 16 g
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- In a large non-stick skillet or pan, drizzle a thin layer of Canola oil over medium heat. Once heated, add the tortilla triangles in batches, being careful not to overcrowd. Fry briefly on each side until crisp. Transfer to a towel-lined plate.
- If necessary, add a little more oil to the skillet and pour in the beaten eggs. Cook, breaking up the eggs into small pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover to keep warm. Place the crispy tortillas back in the skillet and cover with 1 cup salsa. Stir to combine, but keep a few edges uncovered to retain their crispy texture. Cook, stirring occasionally, for about 5 minutes to thicken the mixture.
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