Verde Chilaquiles With Eggs Recipes

EASY BREAKFAST CHILAQUILES WITH EGGS

Steps:

• Heat oven to 400 degrees F.
• In a large oven-safe skillet, sauté onions with chorizo over medium heat. Cook until the chorizo starts to brown and is nearly cooked through.
• Add salsa verde to skillet. Bring the temperature up to medium-high and bring the mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
• Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce. Don't worry about breaking some of the chips.
• Remove skillet from heat. With a large spoon, make a well in the sauce and chips. Then crack 1 egg into it. Repeat with the remaining 3 eggs. Season with salt and pepper.
• Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
• Remove skillet from oven and top with cheese, cilantro, and avocado.
• Store leftovers in the fridge.

VERDE CHILAQUILES

Steps:

• Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
• Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
• Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
• Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.

CHILAQUILES (VERDES OR ROJOS)

Steps:

• Adjust oven racks to upper-middle and lower-middle positions; preheat to 425 degrees F. Line two rimmed baking sheets with foil, parchment paper or nonslip mat.
• Spread tortillas evenly over the two baking sheets. Drizzle each sheet with 2 tablespoons oil and 1/4 teaspoon salt; toss until evenly coated, then spread back into an even layer.
• Bake until tortillas are golden brown and crisp, 15-20 minutes, switching sheet positions after 7 minutes of baking. If one sheet is browned before the other, remove it from the oven. Don't turn off oven.
• While chips are baking, prepare either salsa verde or enchilada sauce according to directions (click on the name in the ingredients to go to the recipe).
• Crack 2 eggs into 2 separate small bowls or ramekins. Heat 2 small nonstick skillets over medium-high heat. Add 1 tablespoon extra-virgin olive oil to each pan and heat until its hot and shimmering.
• Reduce heat to medium then carefully pour one egg into each skillet. Let the eggs cook, gently tilting the pan occasionally to redistribute the oil. Cook until the edges are crisp, the whites are solid and yolks still soft, about 2-3 minutes. Remove to a plate and repeat with remaining 2 eggs. Do NOT cover with foil or the eggs will steam and cook the yolk.
• While eggs finish cooking, transfer sauce and beans to a large oven proof skillet (you can use the same cast iron skillet you cooked the enchilada sauce in). Heat over medium-high heat until the sauce is simmering.
• Once the sauce is very hot, reduce heat to low and stir in toasted tortilla chips until evenly coated. Spread tortillas into a somewhat even layer and evenly top with cheeses. (f you're not adding Monterrey, then hold the queso fresco and you don't need to bake - simply stir tortillas in the skillet over low heat until they have softened to your likening, 2-5 minutes, then top with queso fresco.**
• Bake at 425 degrees F for 5 minutes or until Monterrey cheese is melted (queso fresco will not melt). Remove Chilaquiles from oven and proceed with toppings or for softer Chilaquiles, cover with foil and let steam for a couple minutes.
• Top skillet with eggs and desired toppings OR scoop servings onto plates and allow individuals to top their own. Serve Chilaquiles immediately as the chips will continue to soften the longer they sit.

VERDE CHILAQUILES WITH EGGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
• Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
• Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

SALSA VERDE CHILAQUILES

Steps:

• Melt butter in medium ovenproof skillet on medium heat. Add eggs, 1 at a time, leaving space between eggs. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
• Add tortilla chips to skillet; cook 5 to 8 min. or until golden brown, stirring frequently. Add salsa and 1/4 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 sour cream and cilantro.

BACON AND EGG SALAD SANDWICHES

Steps:

• Place eggs in medium saucepan; cover with water. Bring to a boiling over high heat; cover and remove from heat. After 6 minutes, remove 2 eggs. Rinse with cold water; peel and set aside. Let remaining eggs stand in hot water 4 minutes more. Drain; rinse with cold water. Peel and coarsely chop the 10-minute eggs.
• Meanwhile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel. Lightly toast both sides of bread slices in skillet. In small bowl combine mayonnaise and mustard.
• Top 4 of the bread slices with basil leaves, chopped egg, and cucumber. Halve the remaining two eggs and place one half on each sandwich. Top with mayonnaise mixture, bacon and remaining bread slices. Serves 4.