Chilaquiles Recipe 425

CHILAQUILES

Chilaquiles image

Provided by Ree Drummond : Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 8

Ingredients

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.

SUPER EASY CHILAQUILES

Super Easy Chilaquiles image

This is Mexican comfort food at it's best! A fast, easy, and flavorful meal without meat. Serve topped with sour cream and a side of black beans. Delicious!

Provided by Alona Sandoval-Grenacher

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

5 tablespoons corn oil
8 (8 inch) corn tortillas, cut into triangles
6 eggs
1 cup chipotle salsa
1 cup shredded pepper Jack cheese
salt and ground black pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.

Nutrition Facts : Calories 1074.2 calories, Carbohydrate 65.2 g, Cholesterol 628.7 mg, Fat 74.1 g, Fiber 9.6 g, Protein 41.8 g, SaturatedFat 21.5 g, Sodium 1519.2 mg, Sugar 6.2 g

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

Ingredients

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.

SHEET-PAN CHICKEN CHILAQUILES

Sheet-Pan Chicken Chilaquiles image

Chilaquiles are a traditional Mexican breakfast dish of fried corn tortillas simmered in a red (roja) or green (verde) sauce and often topped with cheese and fried eggs. The green sauce features tomatillos, while the red version uses tomatoes. Here, the quick salsa roja gets a flavor boost from charring the components under a broiler, resulting in a sauce that is pleasantly spicy, bright and smoky. While this dish is usually made in a skillet, this version is cooked on a sheet pan, making it a breeze to feed four people in just one batch. Guajillo chiles have medium heat and an earthy sweetness; for a milder sauce, New Mexico chiles are an excellent choice.

Provided by Kay Chun

Categories dinner, poultry, main course

Time 35m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

6 Roma tomatoes (1 1/2 pounds), quartered
1 small yellow onion, quartered
3 garlic cloves, peeled and halved lengthwise
1 jalapeño, stemmed and halved lengthwise
1 1/4 cups low-sodium chicken broth
5 dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces
1/4 cup safflower or canola oil
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon ground coriander
8 ounces corn tortilla chips
4 cups shredded rotisserie chicken (from 1 whole chicken)
Finely chopped white onion, sliced radishes, chopped avocado, crumbled queso fresco, sour cream, chopped cilantro and pickled jalapeños, for serving

Steps:

Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.
Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.

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