Chipotlechilaquiles Recipes

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CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

"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

Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and chopped
1 jalapeno pepper, seeded and finely diced
2 to 3 links fresh chorizo, casings removed, meat crumbled
1 bunch fresh cilantro, half the leaves left whole for garnish and the rest finely chopped, stems included
1 to 2 chipotles in adobo sauce, finely diced, plus the sauce from half of a 7-ounce can (add more chiles if you like it spicier)
1 28-ounce can plum tomatoes, passed through a food mill
Canola oil, for frying
10 6-inch corn tortillas, cut into sixths
1 1/2 cups grated Oaxaca or Monterey Jack cheese
1 1/2 cups crumbled queso fresco cheese
6 large eggs
1 lime, cut into wedges, for serving
1 cup Mexican crema or sour cream

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.

TRADITIONAL CHILAQUILES



Traditional Chilaquiles image

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

8 fresh tomatillos, husks removed
1 white onion, coarsely chopped
1 poblano pepper, peeled and seeded
1 jalapeno pepper, seeded
¾ cup chopped cilantro
4 cloves garlic
2 leaves fresh mint
salt to taste
3 cups shredded cooked chicken
¼ cup vegetable oil
12 (6 inch) white corn tortillas, cut into 3 strips
¾ cup shredded pepperjack cheese
¾ cup shredded Monterey Jack cheese

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

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

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

12 corn tortillas (this is actually a good use for those thick, tough grocery store tortillas such as Pepitos brand)
1 (28 ounce) can whole canned tomatoes, drained (see note below)
2 -3 chipotle chiles in adobo (the canned chipotles)
1 1/2 tablespoons vegetable oil
1 cup chopped white onion, divided (approximately 1 large onion)
3 garlic cloves, chopped
2 1/2 cups chicken broth (vegetable broth can be used if you prefer)
salt, to taste
1/3-1/2 cup Mexican crema (sometimes I use sour cream thinned with a little buttermilk instead)
1 1/2 cups cooked chicken, coarsely shredded (see note below)
1/4 cup crumbly cheese (I use either cotija or dry imported feta, grated Romano or Parmesan would work as well)
1/2 cup shredded mozzarella cheese (optional, we like our chilaquiles kinda cheesy)
1/2 cup fresh cilantro, chopped

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

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

3 tablespoons canola oil
10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
2 cloves garlic, roughly chopped
1/2 yellow onion, roughly chopped
2 canned chipotle chiles in adobo sauce
Salt and freshly ground black pepper
Vegetable oil, for frying
Sixteen 6-inch corn tortillas
Salt
6 fried eggs, for serving, optional
1/4 cup crumbled queso fresco
Thinly sliced red onions, for garnish
Mexican crema, for garnish
Chopped fresh cilantro, for garnish

Steps:

  • For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.
  • Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
  • For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
  • Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
  • Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.

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