Tortilla Chip Chilaquiles Recipes

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CHILAQUILES ROJOS



Chilaquiles Rojos image

Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce-in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.

Provided by Cookie and Kate

Categories     Breakfast

Time 35m

Number Of Ingredients 18

3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work)
1 tablespoon ground chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 cups vegetable broth
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 teaspoon apple cider vinegar or distilled white vinegar
5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post)
⅓ cup crumbled Cotija, queso fresco or feta cheese
1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
1 ripe avocado, thinly sliced, or guacamole
Optional: 4 fried eggs or scrambled eggs or poached eggs
1 small lime, cut into wedges

Steps:

  • To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
  • In a large skillet over medium heat, warm the oil until it's it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
  • Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  • Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
  • Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
  • To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
  • Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference-I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you're happy with their texture.
  • Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).

Nutrition Facts : ServingSize 1 serving, without eggs, Calories 425 calories, Sugar 3.7 g, Sodium 714 mg, Fat 29.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 7 g, Protein 6.8 g, Cholesterol 11.1 mg

CHILAQUILES II



Chilaquiles II image

Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.

Provided by Jessica Mariscal

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 10

Number Of Ingredients 8

2 cups oil for frying
¼ cup chopped onion
30 (6 inch) corn tortillas, torn into strips
6 eggs, lightly beaten
2 teaspoons salt
1 (7.75 ounce) can Mexican style hot tomato sauce
½ cup water
½ cup shredded Monterey Jack cheese

Steps:

  • In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
  • Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
  • Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g

A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS



A Simple Mexican Dish: How to Make Chilaquiles With Tortilla Chips image

An adaptable and easy chilaquiles recipe turns stale chips or leftover corn tortillas into a crunchy base for a customizable breakfast.

Provided by Chelsie Kenyon

Categories     Appetizer     Snack

Time 15m

Yield 2

Number Of Ingredients 5

1 tablespoon vegetable oil
2 to 3 cups tortilla chips (approximately 30 chips from a bag)
1 1/4 cups green salsa (or red salsa )
1/2 cup queso fresco cheese (or cotija, crumbled)
2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

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

HOMEMADE CHILAQUILES RECIPE (ROJOS STYLE)



Homemade Chilaquiles Recipe (Rojos Style) image

This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.

Provided by Chef Billy Parisi

Categories     Breakfast

Time 45m

Number Of Ingredients 16

7-8 vine ripe tomatoes (core removed)
1 peeled and roughly chopped yellow onion
5 garlic cloves
2 seeded serrano peppers
3 seeded chiles de árbol
1 seeded ancho chile
3 tablespoons olive oil
1 ½ tablespoons dried epazote
1 cup of vegetable stock
1 tablespoon red wine vinegar
1 cup oil
20 corn tortillas
6 fried eggs
crumbled queso fresco
chopped fresh cilantro
sea salt and pepper to taste

Steps:

  • Preheat the oven to 450° F.
  • Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
  • Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don't dry out.
  • Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
  • Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
  • While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
  • Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
  • Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
  • Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
  • Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.

Nutrition Facts : Carbohydrate 51 g, Protein 13 g, Fat 52 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 164 mg, Sodium 272 mg, Fiber 9 g, Sugar 8 g, Calories 699 kcal, ServingSize 1 serving

TORTILLA CHIP CHILAQUILES



Tortilla Chip Chilaquiles image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 dried ancho chile pepper
2 small cloves garlic (unpeeled)
One 8-ounce can tomato sauce
1 cup low-sodium chicken broth
1/2 teaspoon ground cumin
1 tablespoon plus 2 teaspoons vegetable oil
Kosher salt and freshly ground black pepper
4 large eggs
6 cups thin restaurant-style tortilla chips (about 5 ounces)
Sliced radishes, finely chopped red onion, fresh cilantro and/or crumbled Cotija cheese, for topping

Steps:

  • Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
  • Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
  • Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
  • Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")



Simple Chipotle Chilaquiles (Tortilla

Provided by Food Network

Number Of Ingredients 12

12 medium-thick (10 ounces) corn tortillas, cut into sixths, fried to make chips or 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips
1 (28-ounce can good quality whole tomatoes in juice, drained or 1 1/2 pounds (about 3 round, or 9 to 12 plum) ripe tomatoes
2 to 3 canned chipotle en adobo or 2 to 3 dried chipolte chiles, stemmed
1 1/2 tablespoons vegetable or olive oil
1 large white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
2 1/2 cups chicken stock, vegetable broth or water, plus a little extra if needed
Salt, about 1/2 teaspoon
About 1/3 cup homemade crema, creme fraiche or store bought sour cream thinned with a little milk
1 1/2 cups coarsely shredded cooked chicken (optional)
1/4 cup finely crumbled Mexican queso anejo or other dry grating cheese like Romano or Parmesan
3 tablespoons roughly chopped fresh epazote or 1/2 cup chopped cilantro

Steps:

  • Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;

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