Hamburger Chilaquiles Recipes

BLACK BEAN AND BEEF CHILAQUILES WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, chile peppers and lime wedges.
• Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

CHILAQUILES BURGERS

Steps:

• For the tomatillo salsa: Preheat the oven to 400 degrees F.
• Toss the tomatillos, garlic, jalapenos and onion with the oil in a medium bowl and season with salt and pepper. Spread on a baking sheet in an even layer and roast, turning a few times, until soft and lightly golden brown, about 25 minutes.
• Put the roasted vegetables in a blender, add the lime juice and process until smooth. Add the cilantro and pulse a few times until just incorporated.
• For the burgers: Shape the beef into four 1-inch-thick burgers. Use your thumb to press a good divot in the center of each. Season the burgers generously on both sides with salt and pepper. Add 2 teaspoons of the oil to a large cast-iron skillet and heat until smoking. Cook the burgers until golden brown on both sides and cooked to medium doneness, about 4 minutes per side. Just before the second side is done, top each burger with 2 slices of Monterey jack, add a splash of water to the skillet, cover immediately and cook 20 seconds to completely melt the cheese. Set aside.
• Heat remaining 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until it begins to sizzle. Crack the eggs into 4 small bowls or ramekins. Slip the eggs into the skillet, season with salt and pepper and cook until the whites are firm and completely cooked but the yolks are still soft and just set up, about 2 minutes.
• Put the burgers on the bottom buns. Top with a few spoonsful of the tomatillo salsa, an egg, a bit more salsa, some crumbled chips, some Cotija, a few jalapeno slices and the bun tops.

RAMONA'S CHILAQUILES

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes, crumble meat; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in.-square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers., Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.

BEEF CHILAQUILES

Steps:

• Reserve 2 Tbsp. cilantro; place remaining cilantro in blender. Add tomatoes, dressing, chiles and half the onions; blend until smooth.
• Brown meat in large nonstick skillet; drain, reserving meat in skillet. Stir in tostada pieces and tomato mixture; cook on medium-low heat 8 min., stirring occasionally. Top with cheese; cover. Cook on low heat 3 min. or until melted.
• Serve topped with sour cream, remaining onions, avocados and reserved cilantro.

CHILAQUILES BREAKFAST CASSEROLE

Steps:

• In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
• Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
• Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
• Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.

HAMBURGER CHILAQUILES

Steps:

• In a skillet, cook ground beef and onion until meat is browned and onion is tender; drain. Stir in taco seasoning, chilies and tomatoes. Simmer, uncovered, for 15 minutes. , Place half the tortilla chips in a 13x9-in. baking dish. Layer half of the meat mixture and half of the Monterey Jack cheese over the tortilla chips. Repeat layers. , Bake at 350° for 20 minutes. Remove from oven. Top with dollops of sour cream. Sprinkle with cheddar cheese and bake another 10 minutes or until heated through.

CHILAQUILES WITH ANDREA MARES RECIPE BY TASTY

Steps:

• In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
• Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
• Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
• Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
• Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
• Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
• Serve immediately.
• Enjoy!