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
A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS
Steps:
- Gather the ingredients.
- Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
- Spread tortilla chips in pan.
- Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
- Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.
Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g
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
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.
TEN-MINUTE CHILAQUILES
Steps:
- Preheat the oven to 350 degrees F.
- Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
- Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.
- For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked.
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
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.
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