Lawrys Chilaquiles Recipes

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CHILAQUILES



Chilaquiles image

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

6 to 7 guajillo peppers or red New Mexican dried chilies
About 2 tablespoons safflower or vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Ten 6-inch corn tortillas
Naturally flavored neutral cooking spray
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano
4 large cloves garlic, chopped
1/2 cup water
1 cup chicken or vegetable stock
1 can (28 ounces) fire-roasted or diced tomatoes
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional
1 small red onion
A handful cilantro
3 to 4 radishes
About 4 ounces cotija cheese or queso fresco
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy

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.

LAWRY'S CHILAQUILES



LAWRY'S CHILAQUILES image

Categories     Cheese     Vegetarian

Yield 6

Number Of Ingredients 9

2 tablespoons vegetable oil
1 medium onion, chopped
1 (1 ounce) package Lawry's® Taco Spices & Seasonings
1 (28 ounce) can diced tomatoes in juice
1 (4 ounce) can diced green chiles (optional)
6 ounces plain tortilla chips
4 cups shredded Monterey Jack cheese
1 cup sour cream
1/2 cup shredded Cheddar cheese

Steps:

  • In large skillet, heat oil over medium high heat. Add onion and cook until tender. Add Taco Spices & Seasonings, tomatoes and chiles; mix well. Bring to a boil; reduce heat to low and cook, uncovered, 5 minutes, stirring occasionally. Spray a 2-quart casserole dish with nonstick cooking spray; arrange 1/2 of tortilla chips, sauce and Monterey Jack cheese. Repeat layers, top with sour cream. Bake in 350 degrees F oven for 25 minutes. Sprinkle with cheddar cheese and bake 5 minutes longer. Let stand 10 minutes before serving.

CHILAQUILES



Chilaquiles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8

Vegetable oil, for frying
Three 5-inch corn tortillas, cut into quarters
One 15-ounce can green enchilada sauce
2 tablespoons salted butter
2 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded Monterey Jack cheese
2 tablespoons of your favorite salsa

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.

RAMONA'S CHILAQUILES



Ramona's Chilaquiles image

A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1/2 pound fresh chorizo or bulk spicy pork sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
4 cups tortilla chips (about 6 ounces)
1 cup shredded Monterey Jack cheese
Chopped fresh cilantro
Optional toppings: Sour cream, diced avocado and sliced red onion

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.

Nutrition Facts : Calories 573 calories, Fat 35g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 1509mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

CHILAQUILES WITH ANDREA MARES RECIPE BY TASTY



Chilaquiles With Andrea Mares Recipe by Tasty image

Here's what you need: guajillo chiles, ancho chilies, chiles de árbol, tomato, water, onion, garlic, salt, corn tortillas, canola oil, large eggs, queso fresco, red onion, avocado, fresh cilantro

Provided by Matthew Johnson

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 15

3 guajillo chiles, stems removed and seeded
2 ancho chilies, stems removed and seeded
3 chiles de árbol, stems removed and seeded
1 tomato, halved
3 cups water
½ onion, chopped
3 cloves garlic
salt, to taste
16 corn tortillas, cut into triangles
canola oil, for frying
4 large eggs
½ cup queso fresco, crumbled, for serving
¼ cup red onion, diced, for serving
1 avocado, sliced, for serving
2 tablespoons fresh cilantro, chopped, for serving

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!

Nutrition Facts : Calories 579 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 22 grams, Sugar 5 grams

CHILAQUILES



Chilaquiles image

Provided by Regina Schrambling

Categories     dinner, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 16

1 pound mild to hot green chilies (Anaheim or poblano)
1 pound fresh tomatillos
3 tablespoons olive oil
1 medium onion, peeled and finely diced
3 cloves garlic, peeled and minced
1 cup chicken or beef broth, homemade if possible
1 1/2 teaspoons ground cumin
1 teaspoon oregano
Salt and freshly ground black pepper to taste
2 cups corn oil
12 corn tortillas
8 eggs
Dash of Tabasco
2 tablespoons sour cream, plus sour cream for garnish
2 tablespoons butter
1/4 cup chopped fresh cilantro

Steps:

  • Turn on the broiler. Line a broiler pan with foil. Arrange the chilies in a single layer on the pan. Place under the flame and roast, turning frequently, until the peppers are charred and blistered on all sides. Transfer to a brown paper bag, seal and let stand until cooled. Slide off the skins and remove the seeds. Dice the pulp.
  • Lower the oven temperature to 200 degrees.
  • Place the tomatillos in a heavy skillet large enough to hold them all in a single layer. Toast over medium heat, turning often, until they start to soften and turn brown. Cool, then remove the husks and chop the pulp. (For esthetic reasons, you may want to scrape off the black parts of both the chilies and the tomatillos, although they won't affect the taste.)
  • Heat the olive oil in a large heavy skillet over a medium-low flame. Add the onions and garlic and saute, stirring occasionally, until very tender, about 10 minutes.
  • Stir in the tomatillos, chilies, broth, cumin and oregano. Blend well and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste and keep warm.
  • Meanwhile, heat the corn oil in a small heavy skillet or saucepan until a thermometer registers 165 degrees. Cut the tortillas in half, then into strips about 1-inch across. Add the strips to the hot oil in batches and fry until crisp. Drain well on paper towels and hold in the oven.
  • Break the eggs into a mixing bowl and add the Tabasco, salt and pepper and the 2 tablespoons of sour cream. Beat until completely blended. Melt the butter in a skillet and pour in the eggs. Cook, stirring, until the eggs are fluffy but set.
  • To serve, lay a handful of tortilla strips on each of 4 serving plates. Top with a generous spoonful of chili sauce, then another layer of strips and another spoonful of sauce (you should have more sauce than tortillas). Arrange a portion of scrambled eggs either alongside or on top. Garnish with a little sour cream and a sprinkling of cilantro and serve at once, with refried beans if you like.

LAWRY'S CHILAQUILES



Lawry's Chilaquiles image

Chilaquiles is a traditional dish made with common ingredients that is easy to prepare and bursting with Mexican flavors.

Provided by Allrecipes Member

Time 1h

Yield 6

Number Of Ingredients 9

2 tablespoons vegetable oil
1 medium onion, chopped
1 (1 ounce) package Lawry's® Taco Spices & Seasonings
1 (28 ounce) can diced tomatoes in juice
1 (4 ounce) can diced green chiles
6 ounces plain tortilla chips
4 cups shredded Monterey Jack cheese
1 cup sour cream
½ cup shredded Cheddar cheese

Steps:

  • In large skillet, heat oil over medium high heat. Add onion and cook until tender. Add Taco Spices & Seasonings, tomatoes and chiles; mix well. Bring to a boil; reduce heat to low and cook, uncovered, 5 minutes, stirring occasionally.
  • Spray a 2-quart casserole dish with nonstick cooking spray; arrange 1/2 of tortilla chips, sauce and Monterey Jack cheese. Repeat layers, top with sour cream. Bake in 350 degrees F oven for 25 minutes. Sprinkle with cheddar cheese and bake 5 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 30.7 g, Cholesterol 96 mg, Fat 45.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 23.3 g, Sodium 1361.6 mg, Sugar 5.4 g

LAWRY'S CHILAQUILES



Lawry's Chilaquiles image

Chilaquiles is a traditional dish made with common ingredients that is easy to prepare and bursting with Mexican flavors.

Provided by Allrecipes Member

Time 1h

Yield 6

Number Of Ingredients 9

1 tablespoon oil
1 medium onion, chopped
1 (1 ounce) package Lawry's® Taco Spices & Seasonings
1 (28 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chilies, undrained
6 ounces plain tortilla chips, gently broken
2 cups shredded Monterey Jack cheese
1 cup sour cream
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In 12-inch skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in Lawry's® Taco Spices & Seasonings, tomatoes and chilies. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
  • In deep 2-1/2-quart casserole sprayed with nonstick cooking spray, arrange 1/2 of the chips, tomato mixture and Monterey Jack cheese; repeat layers. Bake 25 minutes. Top with sour cream, then sprinkle with cheddar cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish, if desired, with chopped green onions.

Nutrition Facts : Calories 480 calories, Carbohydrate 30.5 g, Cholesterol 62.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 17 g, SaturatedFat 15.8 g, Sodium 1159.7 mg, Sugar 5.2 g

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From afoodloverskitchen.com


LAWRY'S CHILI MIX CHILI RECIPE | SPARKRECIPES
You can still search and find our health recipes here. ... Lawry's Chili Mix Chili . Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. Be the first to rate this recipe! Nutritional Info. Servings Per Recipe: 6 Amount Per Serving Calories: 329.9. Total Fat: 21.0 g; Cholesterol: 64.3 mg; Sodium: 779.5 mg; Total Carbs: 19.8 g; Dietary …
From recipes.sparkpeople.com


EASY CHILAQUILES RECIPE | MCCORMICK FLAVOR MAKERS | MCCORMICK
1/4 cup fresh cilantro leaves, to serve. INSTRUCTIONS. 1 Preheat oven to 425°F. Arrange tortillas on large shallow baking pans, overlapping slightly if needed. Spray tortillas lightly on both sides with no stick cooking spray. 2 Bake 10 to 12 minutes or until edges are lightly browned.
From mccormick.com


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