Chilaquiles Verdes Recipes

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CHILAQUILES WITH ROASTED TOMATILLO SALSA



Chilaquiles with Roasted Tomatillo Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • Special equipment: 4 individual casserole dishes
  • To make the salsa:
  • Preheat the broiler or oven to 550 degrees F.
  • Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
  • To make the chilaquiles:
  • Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  • In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
  • *Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
  • Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
  • **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
  • ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.

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

CHILAQUILES VERDES



Chilaquiles Verdes image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Vegetable     Breakfast     Brunch     Fry     Vegetarian     Tomatillo     Tortillas     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 19

Salsa Verde
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish

Steps:

  • To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
  • Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
  • Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
  • Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
  • Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
  • To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
  • Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.

EASY CHILAQUILES VERDES



Easy Chilaquiles Verdes image

This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.

Provided by Occasional Cooker

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 7

6 corn tortillas, cut into quarters
cooking spray
12 ounces tomatillo verde Mexican cooking sauce (such as Herdez®)
½ cup crumbled queso fresco
¼ cup Mexican crema, crema fresca
¼ white onion, sliced
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven until crispy, 5 to 10 minutes.
  • Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g

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