EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
CHILLA QUILLAS
A quick and tasty alternative to enchiladas. Serve with sour cream, diced onions and salad for a complete meal.
Provided by Leahferne
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a large frying pan pour the oil and set to medium high heat. I like to add a few popcorn kernels to tell me when the oil is ready.
- Once the oil is hot add the tortilla squares and fry till almost crisp.
- Turn off the stove and with a slotted spoon remove the squares onto a paper towel lined plate or bowl.
- While the oil cools shred the chicken and cheese.
- Empty out the oil from the pan and return the tortillas to the pan, spread the shredded chicken over the tortillas.
- Then pour the enchilada sauce over the chicken and tortillas and gently fold into each other till the chicken and tortillas are well coated with enchilada sauce.
- Sprinkle the cheese over the mixture.
- Over medium-low heat allow the chilla quillas to heat through and the cheese to melt. Once the sauce is bubbling and cheese is completely melted your meal is ready to serve.
Nutrition Facts : Calories 684.2, Fat 56, SaturatedFat 11.4, Cholesterol 49.2, Sodium 859.5, Carbohydrate 28.2, Fiber 4.4, Sugar 5.8, Protein 19.1
CHILAQUILES
Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A rich red chile sauce with guajillo peppers gives the chilaquiles their kick.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
- Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
- Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
- To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
- Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
- Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
- Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
- Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
- Serve the chilaquiles from the pan.
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
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 RECIPE
Steps:
- Gather the ingredients.
- In a large, heavy-bottom pot, heat oil to 360 F. Carefully lower tortilla wedges into the oil, making sure none overlap. You may need to do this step in batches.
- Fry tortilla wedges, turning over half-way through, until golden-brown and crisp. This should take 2-3 minutes per batch. Remove and allow to drain on a plate lined with paper towels. Salt to taste while the chips are still hot. Set aside.
- In large skillet over medium-high heat, add tomatillos, water, onion, garlic, habanero chile, and cumin. Bring to a boil, then lower heat to medium-low and simmer until tomatillos break down, about 10 minutes. Remove from heat and allow to cool.
- Add the ingredients from the skillet to a blender with the cilantro. Blend the salsa to desired consistency.
- Return salsa to skillet over medium heat and cook for 5 minutes, stirring occasionally.
- Meanwhile, add the butter to a large non-stick skillet over medium heat until melted. Gently crack eggs into the melted butter. Fry to your preference and set aside.
- Just before serving, add tortilla chips to salsa in the skillet and cook until coated and heated through, about 2 minutes.
- Divide chilaquiles between 4 plates and top each serving with a fried egg. Add cotija cheese, crema, avocado, and onion, if desired, and serve immediately.
Nutrition Facts : Calories 384 kcal, Carbohydrate 25 g, Cholesterol 194 mg, Fiber 5 g, Protein 10 g, SaturatedFat 5 g, Sodium 173 mg, Sugar 6 g, Fat 28 g, UnsaturatedFat 0 g
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