Chilaquiles Egg And Tortilla Breakfast Nachos Recipes

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CHILAQUILES WITH BACON, EGGS, AND CHEESE



Chilaquiles With Bacon, Eggs, and Cheese image

This one-skillet breakfast is perfect for chilly holiday mornings that call for hot melted cheese and eggs with as little work as possible. Use your favorite jarred salsa verde for this recipe, or feel free to make your own.

Provided by Anna Stockwell

Categories     Breakfast     Bacon     Garlic     Chile     Bean     Salsa     Cheese     Egg     Cilantro     Lime     Winter     Christmas     New Year's Day     One-Pot Meal     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 12

1/2 lb. thick-cut bacon, cut into small pieces
6 garlic cloves, crushed, peeled
1 serrano chile, thinly sliced
1 (14.5-oz.) can pinto beans, drained, rinsed
2 cups jarred or homemade salsa verde, plus more for serving
8 cups thick tortilla chips, plus more
Kosher salt
4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
8 large eggs
1/4 cup cilantro leaves with tender stems
Hot sauce and lime wedges (for serving)

Steps:

  • Preheat oven to 425°F. Cook bacon in a large (12") cast-iron or other ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp, 5-7 minutes. Add garlic and chile and continue to cook, stirring, until bacon is crisp and garlic is golden brown, 2-3 minutes more. Add beans, stir to combine, then stir in 2 cups salsa verde. Taste by dipping a tortilla chip into mixture; season with salt if needed.
  • Transfer bean mixture to a large bowl (trying to add the chips to the skillet will make a mess, trust us). Gently stir in 8 cups chips with a rubber spatula until thoroughly coated without breaking chips. Return to hot skillet. Stick a handful of fresh chips vertically into mixture here and there-they will get extra crunchy as the chilaquiles bake. Sprinkle Monterey Jack and Cotija over. Make 8 evenly spaced indentations in filling and carefully crack an egg into each. Bake until egg whites are opaque and cheese is bubbly, 10-15 minutes.
  • Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.

CHILAQUILES VERDES



Chilaquiles Verdes image

Chilaquiles is the perfect way to repurpose leftover tortillas. Served with eggs, avocado, black beans, and a salsa verde, it makes for a satisfying breakfast or lunch!

Provided by sietefoods

Categories     Mexican Main Dishes

Time 30m

Yield 4

Number Of Ingredients 11

8 (7 inch) corn tortillas
2 tablespoons avocado oil, divided
½ teaspoon sea salt
2 cups salsa verde
2 cups black beans, cooked and drained
4 large eggs
salt and freshly ground black pepper to taste
1 large avocado - peeled, pitted, and cubed
2 medium tomatoes, diced
½ small red onion, diced
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
  • Bake in the preheated oven until golden brown, about 10 minutes.
  • Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
  • Meanwhile, heat black beans in the microwave or in a saucepan until hot.
  • Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
  • Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.

Nutrition Facts : Calories 757.6 calories, Carbohydrate 103.8 g, Cholesterol 186 mg, Fat 25.5 g, Fiber 24 g, Protein 32.6 g, SaturatedFat 4.5 g, Sodium 733.5 mg

BACON CHILAQUILES WITH EGGS



Bacon Chilaquiles with Eggs image

In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I love to bring this to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it's a family brunch favorite! —Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

3-1/2 cups salsa
1/2 cup sour cream
1 package (9 ounces) tortilla chips
2 cups coarsely chopped fresh spinach
2 cups shredded taco cheese blend or Mexican cheese blend
12 bacon strips, cooked and crumbled
6 large eggs
1/3 cup crumbled Cotija or feta cheese
1/4 cup minced fresh cilantro
Sliced avocado, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon., Bake, until dish is heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.

Nutrition Facts : Calories 623 calories, Fat 38g fat (15g saturated fat), Cholesterol 247mg cholesterol, Sodium 1426mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

VERDE CHILAQUILES WITH EGGS



Verde Chilaquiles with Eggs image

What's more perfect for brunch than a dish that got its start as a creative way to use up leftovers? Chilaquiles [chee-lah-KEE-lehs] typically consist of corn tortillas topped with chiles, cheese, and chorizo. But the possibilities are endless! We topped ours with chicken, eggs, radishes, and avocado. This Allrecipes Magazine recipe is based on Verde Chilaquiles by oceanman99507.

Provided by Allrecipes Magazine

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon vegetable oil
1 ½ cups thinly sliced red onion
1 jalapeno pepper, seeded and minced
2 (16 ounce) jars salsa verde
1 pound shredded cooked skinless, boneless chicken breast
1 (10 ounce) bag tortilla chips
1 (2.25 ounce) can sliced black olives, drained
¼ cup chopped fresh cilantro
8 eggs
1 dash salt
1 dash ground black pepper
½ cup crumbled cotija cheese
4 radishes, sliced, or to taste
1 avocado, sliced, or to taste

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.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 35.2 g, Cholesterol 237.2 mg, Fat 24.3 g, Fiber 4.2 g, Protein 27 g, SaturatedFat 5.7 g, Sodium 838.7 mg, Sugar 5.1 g

CHILAQUILES (EGG AND TORTILLA BREAKFAST NACHOS)



Chilaquiles (Egg and Tortilla Breakfast Nachos) image

Make and share this Chilaquiles (Egg and Tortilla Breakfast Nachos) recipe from Food.com.

Provided by Broke Guy

Categories     Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 teaspoon oil
3 eggs
3 cups corn tortilla chips, lightly crushed (Tostitos)
1/2 cup mexican cheese, shredded
2 tablespoons hot sauce (Tabasco)
salt and pepper, to taste

Steps:

  • Beat the eggs in a small bowl and season with salt and pepper.
  • Heat a nonstick pan on medium high heat until it is hot. Add the oil, coating the bottom of the pan.
  • Pour the egg mixture into the pan and quickly mix in the tortilla chips before the eggs can cook too much. Try to coat all the chips with egg.
  • As the eggs are cooking, stir in the cheese. Lower to medium heat and cook for 3 to 4 minutes.
  • Remove the chilaquiles from the pan and drizzle with hot sauce.

Nutrition Facts : Calories 885, Fat 56.9, SaturatedFat 20, Cholesterol 627.3, Sodium 2033.2, Carbohydrate 55.8, Fiber 4.2, Sugar 4.8, Protein 39.2

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