EASY BREAKFAST CHILAQUILES WITH EGGS
Try these breakfast chilaquiles with eggs. Mexican breakfast chilaquiles features chorizo, salsa verde, thick tortilla chips, and queso fresco.
Provided by Anne-Marie Nichols
Categories Breakfast
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1280 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
BREAKFAST CHILAQUILES
A simple and delicious Mexican breakfast dish.
Provided by KEPHY
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
- Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
- Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 19.3 g, Cholesterol 479.8 mg, Fat 23.4 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 7.7 g, Sodium 604.8 mg, Sugar 1.8 g
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 BREAKFAST CASSEROLE
This is a one-pan, savory Mexican casserole that will satisfy your crew for breakfast or dinner. Refrigerate quick-pickled red onions for up to 2 weeks.
Provided by Ortega
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
- Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
- Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
- Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.
Nutrition Facts : Calories 629.5 calories, Carbohydrate 47.7 g, Cholesterol 244.1 mg, Fat 37.7 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 10.2 g, Sodium 1926.2 mg, Sugar 7.7 g
CHILAQUILES BREAKFAST CASSEROLE
Chilaquiles is a traditional Mexican dish that simmers (often leftover) fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this casserole recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that's sure to be a hit! Top with fresh ingredients (hello, avocado, queso fresco and cilantro!) and be ready for everyone at the table to be grabbing seconds.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
- Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
- Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 225 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 2/3 Cups, Sodium 1050 mg, Sugar 4 g, TransFat 0 g
HOMEMADE CHILAQUILES RECIPE
If you want to impress with a homemade brunch, you can't go wrong with this flavorful chilaquiles recipe.
Provided by Michelle McGlinn,Tasting Table Staff
Categories breakfast
Time 30m
Number Of Ingredients 14
Steps:
- Working with up to 4 tortillas at a time, cut each tortilla in half lengthwise and then again crosswise to get 4 triangular chips per tortilla. 10 tortillas will yield 40 tortilla chips.
- Heat a thin layer of oil in a cast-iron skillet over medium heat; the oil should cover the bottom of the skillet generously, but should not be deep enough that chips are submerged.
- Working in batches, fry the tortilla chips until crispy on both sides. Do not crowd the pan - allow each chip full contact with the skillet. Fry each tortilla piece until puffy and golden, then flip, and fry 1 to 2 minutes or until golden and crispy. Remove the chips and drain them on a paper-towel lined plate. With each batch, add a drizzle of oil to the skillet.
- Meanwhile, preheat the broiler to high and arrange the peeled tomatillos, jalapeño, and onion on a foil-lined sheet pan. Broil for 5 minutes, then flip and add the garlic to the pan. Broil for another 5 minutes, or until vegetables are charred and softened.
- Once chips are fried and vegetables are charred, make the salsa. Carefully remove the stems from the tomatillos and de-seed the jalapeño. Add the tomatillos, jalapeño, garlic, and onion to a food processor with the cilantro, lime juice, and salt. Blend until well combined. If too thick, add 2 tablespoons of water. If mild salsa is preferred, use half the jalapeño.
- Once the salsa is prepared, combine with the chips. If the skillet has oil left over, drain and wipe clean. Add the tortilla chips back to the skillet and heat over medium-low heat. Add the salsa and stir gently to combine until heated through, about 2 minutes.
- To serve, plate the salsa-coated chips and top with a fried egg, a dollop of crema, a sprinkle of cotija cheese, avocado slices, and sliced radish. Serve with lime wedges and cilantro, if desired.
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