Homemade Chilaquiles Recipes

CHILAQUILES

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

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.

TEN-MINUTE CHILAQUILES

Steps:

• Preheat the oven to 350 degrees F.
• Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
• Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.
• For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked.

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.

CHILAQUILES

Steps:

• Stack tortillas and cut stack into 8 triangles.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
• Purée salsa with 1/2 cup cilantro in a blender.
• Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
• Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
• Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.

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.

SUPER EASY CHILAQUILES

Steps:

• Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
• Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.

TRADITIONAL CHILAQUILES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more.
• Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
• Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers.
• Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.

EASY CHILAQUILES

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.

CHILAQUILES VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
• Meanwhile, heat black beans in the microwave or in a saucepan until hot.
• Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.