Corn And Scallion Chilaquiles Recipes

CORN AND SCALLION CHILAQUILES

Steps:

• Preheat broiler with rack in top third of oven. Melt bacon fat in a large skillet over mediumhigh heat. Add scallions and chile and cook, stirring, 1 minute. Add corn and salt and cook, stirring, 1 minute.
• Whisk together eggs in a large bowl and stir in chips. Add to skillet with corn and cook, stirring, until bottom starts to set but is still wet, about 1 minute. Stir and transfer to a broiler-proof 8-by-11 1/2-inch baking dish; broil until eggs are set, about 2 minutes. Scatter cheese on top and let stand 10 minutes. Garnish with cilantro sprigs and serve with chips (tuck some into the top), avocado, and tomatoes.

CHILAQUILES WITH CORN AND BLACK BEANS

Steps:

• Preheat the broiler. Combine the tomatoes, salsa, garlic and jalapeño in a blender and blend until smooth.
• Heat a large nonstick broiler-proof skillet over high heat and add the vegetable oil. Add the bell pepper and cook until the edges just begin to soften, 1 to 2 minutes. Add the black beans and corn and cook, tossing, until heated through, 1 to 2 minutes. Remove to a bowl using a slotted spoon.
• Heat the empty skillet over medium-high heat. Add the tomato mixture and cook until slightly thickened, 3 to 4 minutes. Add 1 cup water to the blender and swirl it around; set aside.
• Add the chips to the skillet and stir, adding the water from the blender as needed to moisten. Scatter the vegetable-bean mixture over the top. Transfer the skillet to the broiler and broil until heated through, 1 to 2 minutes. Top with the avocado, cilantro and cheese.

CHILAQUILES BREAKFAST CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
• Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
• Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.

CHILAQUILES III

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.

MOM'S RED CHILE CHILAQUILES

Steps:

• Preheat a small skillet on medium-high heat. Pour in the grapeseed oil and add the onion. Let the onions sizzle and saute slightly until golden brown. Add the Chips on top of the onions and stir.
• Add Mom's Red Chile Sauce over the top of the chips and simmer for 20 seconds. Pour the contents of the skillet into a serving bowl.
• Using serving tongs, add the Pulled Pork to the top of the chips.
• Add the avocado on top of the pork, then set the Poached Egg on top of the avocado slices.
• Sprinkle the chopped scallions and queso fresco over the top of the chips. Add small dollops of the Onion Date Jam on top of the chips.
• Add the microgreens to garnish the top of the egg.
• Cut each tortilla into 6 triangular pieces. Put aside.
• In a deep saucepot, add the oil and heat on medium-high heat until the oil is at 350 degrees F or is creating movement in the pot, 15 to 20 minutes. Add some of the tortilla triangles to the oil. Let fry, moving them around with a long-handled metal slotted spoon or spider, until golden brown, 3 to 4 minutes. Remove to a sheet pan lined with paper towels to absorb the oil. While chips are still hot and slightly oily, sprinkle a generous amount of salt over them. Repeat the process with the remaining tortilla pieces.
• Add the chile pods to 6 cups of the filtered water in a pot. Bring to a boil, then let boil until the chile pods soften, about 15 minutes. Turn off the heat and let the mixture cool for 30 minutes before adding to a blender. Confirm that the blender top is snugly fitted before blending. Holding a folded kitchen towel on top of the blender lid, turn the blender on low speed, gently blending the water and pods together until a bright red puree develops. Pour the blended puree mixture through a sieve into a deep container to catch the chile puree. Press the chile pod skins with the back of a rubber spatula against the sieve to extract the maximum amount of red chile puree.
• Transfer the puree to a saucepan, then add the remaining 1 cup filtered water on low heat and whisk in the cumin, garlic powder, onion powder, oregano and salt.
• Preheat the oven to 350 degrees F.
• In a baking dish, put the cushion meat. Pour 3 cups water over the meat, then make the dry rub. In a bowl, combine the cumin, garlic powder, onion powder and salt. Pinch generous amounts of dry rub and press onto the cushion meat, coating the top and sides thoroughly.
• Cover with foil and bake for 4 hours. Remove the baking dish and let sit for 30 minutes before pulling the meat apart with 2 forks. Mix the shredded pork with the pan drippings in the baking dish.
• Heat 2 cups water in a saucepan on high heat and bring to a boil. Add the vinegar and stir the water in a counterclockwise motion. Crack open the egg into a small bowl. Pour the egg out of the bowl into the whirlpool of boiling water and cook for 3 minutes. Scoop out and add to the Chilaquiles or serve on top of toast.
• In a large skillet over medium-high heat, add the oil, then onions and dates. Stir and cook until the onions have caramelized into a dark golden brown color, about 25 minutes.
• Add the filtered water and bring to a boil. Add the raw sugar and stir until it has dissolved and the onion date jam has cooked down and is thick and caramelized.

CHICKEN CHILAQUILES

Steps:

• Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
• In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
• Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.

CORN TORTILLA RED CHILAQUILES WITH CHICKEN

Steps:

• Cook chiles in boiling water in medium saucepan 10 min. or until tender; drain, reserving 1/2 cup of the cooking water. Blend chiles, reserved water, onions and garlic in blender until smooth.
• Heat oil in large skillet on medium heat. Add tortilla strips; cook 5 min. or until golden brown but not crisp, stirring occasionally.
• Add chile sauce and chicken to skillet; cook 5 min. or until heated through, stirring occasionally. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.