Chilaquiles Iii Recipes

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CHILAQUILES



Chilaquiles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

Vegetable oil, for frying
Three 5-inch corn tortillas, cut into quarters
One 15-ounce can green enchilada sauce
2 tablespoons salted butter
2 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded Monterey Jack cheese
2 tablespoons of your favorite salsa

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 III



Chilaquiles III image

This is a mixture of eggs, corn tortillas and chiles. It is a favorite breakfast dish. Serve hot accompanied by some refried pinto beans and flour tortillas. Enjoy!

Provided by VCMARTINEZ

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
4 (6 inch) corn tortillas, torn into strips
1 small onion, diced
½ tomato, diced
3 serrano chile peppers, diced
salt and pepper to taste
6 eggs, lightly beaten

Steps:

  • Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
  • Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
  • Stir the eggs into the skillet, and cook until firm.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 14.7 g, Cholesterol 279 mg, Fat 11.7 g, Fiber 2.3 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 118.6 mg, Sugar 2.1 g

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