Fried Tortilla Chips In Green Salsa With Crumbled Cheese Chilaquiles Recipes
FRIED TORTILLA CHIPS IN GREEN SALSA WITH CRUMBLED CHEESE (CHILAQUILES)
Rick Stein's recipe for classic Chilaquiles, as seen on his BBC series, The Road to Mexico, is a brilliant brunch dish of fried tortilla, egg and salsa.
Provided by Rick Stein
Categories Breakfast, Brunch
Number Of Ingredients 1
Steps:
- Put the onion, chillies, garlic, stock and tomatillos in a blender and blitz to make a sauce. Heat the 2 tablespoons of corn oil in a saucepan, add the sauce, then season to taste with salt and simmer for 5 minutes. Cook the sauce for longer if it's too watery to reduce it a little, or add more stock if it's too thick. Next, heat the 300ml of oil to 190°C in a separate large pan. Fry the tortilla triangles until barely golden and crisp, then drain them on kitchen paper. When the sauce is ready, fry the eggs. Stir the fried tortillas into the sauce, folding lightly to coat them but taking care not to break them up. Divide the sauce and tortillas between 4 warm plates and top each one with a fried egg. Add crumbled cheese, sliced shallot, a sprinkle of coriander and some soured cream and serve immediately
CHILAQUILES SCRAMBLE
My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish.
Provided by tomboy
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
- Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
- Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 24.1 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 5.2 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 616.3 mg, Sugar 3.5 g
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