Chilaquiles Con Huevo Y Tocino Recipes

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CHILAQUILES CON HUEVO Y TOCINO



Chilaquiles con huevo y tocino image

Nada mejor que unos picositos chilaquiles con huevo y tocino como parte del desayuno. También son buenos para aliviar la resaca de la noche anterior.

Provided by My Food and Family

Categories     Desayuno y brunch

Time 25m

Yield 6 porciones

Number Of Ingredients 9

1 libra de tomatillo s (unos 8), sin sus hojas
1 taza de cebolla s en rebanadas, cantidad dividida
3 chiles serranos, sin cabitos
2 dientes de ajo, sin pelar
1 taza de caldo de pollo sin grasa y reducido en sodio
6 huevos
6 tazas de totopos (tortilla chips) (6 oz)
3/4 taza de queso estilo mexicano desmenuzado fino de cuatro variedades KRAFT Mexican Style Finely Shredded Four Cheese
12 rebanadas de tocino (tocineta) OSCAR MAYER Bacon, cocidas

Steps:

  • Calienta el asador (broiler) del horno.
  • Cubre una charola (bandeja) para hornear con borde utilizando papel de aluminio; rocíalo con aceite en aerosol. Esparce los tomatillos, 3/4 taza de cebollas, los chiles y el ajo sobre la charola que preparaste. Ásalos, a 4 pulgs. de la fuente de calor, de 12 a 15 min. o hasta que se asen; no te olvides de darles vuelta a los 6 min. de empezar.
  • Licúa el caldo y los vegetales asados utilizando la licuadora hasta obtener una consistencia homogénea; viértelos en una cacerola grande. Haz que rompa un hervor suave. Mientras tanto, cocina los huevos en una sartén antiadherente grande de 2 a 3 min. o hasta que casi cuajen las claras. Voltea los huevos con cuidado; cocínalos 1 min. o hasta que las claras se terminen de cuajar y se cocinen las yemas al punto de cocción deseado.
  • Obtén 6 tazones para servir y pon 1 taza de totopos en cada uno de ellos; cúbrelos con 1/2 taza de salsa verde, 2 cdas. de queso, 1 huevo y 2 rebanadas de tocino. Complétalos con el resto de las cebollas.

Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)



Chilaquiles Rojos (Traditional Mexican Breakfast Dish) image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

10 ripe Roma tomatoes, quartered
8 serrano chiles, left whole, stems removed
5 cloves garlic, peeled
1 white onion, peeled and quartered
4 tablespoons oil
Salt
Chicken base, for seasoning
6 ounces tomato puree
8 ounces cooked and shredded chicken
3 ounces chopped fresh cilantro, plus cilantro sprigs for serving
6 ounces tortilla chips, strips or squares are best
6 ounces sour cream
1 onion, sliced into rings
12 ounces crumbled queso fresco cheese or panela cheese
Prepared guacamole, for serving
Prepared refried black beans, for serving
Prepared pico de gallo salsa, for serving

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.

VERDE CHILAQUILES



Verde Chilaquiles image

This recipe was something I made up after having some sub-par chilaquiles at my favorite local breakfast place. This is my favorite Mexican breakfast dish and is great for a light dinner as well, serve with refried beans and some pico de gallo and you'll be craving for more! Garnish with more cilantro and sour cream. Great for leftover salsa verde or stale tortilla chips, perfect for a family brunch or other special breakfast occasion.

Provided by oceanman99507

Categories     Breakfast and Brunch     Meat and Seafood     Chicken

Time 3h16m

Yield 6

Number Of Ingredients 12

10 tomatillos, husked and rinsed
2 fresh jalapeno peppers, sliced
⅓ cup chopped cilantro
3 cloves garlic, crushed
salt and ground black pepper to taste
2 tablespoons vegetable oil
¾ pound shredded cooked chicken breast, or more to taste
½ red onion, thinly sliced
⅓ cup sliced black olives, or more to taste
2 tablespoons cilantro leaves
1 (8 ounce) package tortilla chips, or as needed
¼ cup crumbled cotija cheese, or to taste

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.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 30.4 g, Cholesterol 48.3 mg, Fat 20.7 g, Fiber 3.6 g, Protein 20.6 g, SaturatedFat 4.2 g, Sodium 354.4 mg, Sugar 3 g

HUEVOS Y CHILAQUILES / EGGS WITH TORTILLAS



Huevos Y Chilaquiles / Eggs With Tortillas image

The basis of this recipe came out of a Nitty Gritty productions'cookbook titled "The Mexian Cookbook". This cookbook contains many recipes from rural parts of Mexico. This is one of those aromatic recipes that will get your family out of bed Saturday morning.

Provided by Cookin Kit

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup red onion, minced
1/3 cup butter or 1/3 cup margarine
4 corn tortillas (Using steak knife-cut up into 1" squares)
1/4 cup chili powder
8 eggs, beaten by hand
1/4 cup of grated parmesan cheese
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Melt butter in skillet& saute onion until it is soft.
  • Add tortilla squares and chile powder.
  • Stir well so that the tortillas get coated well by the chili powder.
  • Keep cooking the tortillas until they are browned.
  • It will look like a lot of chile powder, but don't worry!
  • Add eggs, green chiles, salt,pepper& scramble well.
  • When eggs are cooked through, sprinkle with parmesan cheese.
  • Serve and enjoy!
  • There are many ways you can change up this dish, such as sprinkling with cilantro when adding parmesan at the very end.
  • It is also great when served along side of guacamole and sour cream.

Nutrition Facts : Calories 396, Fat 29.1, SaturatedFat 14.2, Cholesterol 469.1, Sodium 1016.2, Carbohydrate 18.4, Fiber 4.6, Sugar 2.5, Protein 17.7

CHILAQUILES CON POLLO: TORTILLA CASSEROLE WITH CHICKEN BREAST



Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

2 quarts water
1 1/2 pounds tomatillos, husks removed
4 serrano chiles
2 garlic cloves
1/2 small yellow onion
12 medium-size day-old corn tortillas
Canola oil, for frying
2 medium size chicken breasts boneless and skinless
8 ounces asadero-style cheese grated (may substitute Monterey Jack)
4 ounces Mexican cream or creme fraiche
1/2 small yellow onion, finely chopped
1 medium avocado, peeled and sliced

Steps:

  • In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
  • Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
  • In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
  • In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
  • In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

CHILAQUILES CON CHORIZO



Chilaquiles Con Chorizo image

Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.

Provided by justcallmetoni

Categories     Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups tomatillos, husked and chopped
1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped
1/4 cup yellow onion, minced
2 garlic cloves, minced
3/4 cup chicken broth or 3/4 cup chicken stock
2 tablespoons whipping cream
3 tablespoons fresh cilantro, minced
salt and pepper
12 -16 stale corn tortillas, thick ones work the best
vegetable oil (for frying)
1 cup chorizo sausage, cooked and drained
1/2 medium onion, sliced in thin rings
2 cups monterey jack cheese
crema (garnish)

Steps:

  • To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
  • Pre-heat oven to 350 degrees.
  • Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
  • Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

Nutrition Facts : Calories 699.9, Fat 44.7, SaturatedFat 21.2, Cholesterol 110.5, Sodium 1183.1, Carbohydrate 42.3, Fiber 6.5, Sugar 5.6, Protein 34.1

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