CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS
Steps:
- Gather the ingredients.
- Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
- Spread tortilla chips in pan.
- Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
- Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.
Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g
TRADITIONAL CHILAQUILES
This is a traditional recipe that is good to eat as breakfast with fried eggs or as a dinner main course with a salad.
Provided by Brady Hamilton
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 297 calories, Carbohydrate 22.3 g, Cholesterol 62.1 mg, Fat 13.2 g, Fiber 3.7 g, Protein 22.6 g, SaturatedFat 5.6 g, Sodium 205.3 mg, Sugar 2.5 g
CHILIQUILLA
This is an easy-to-make skillet dinner with a Mexican flavor.
Provided by JDOG64_98
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
- Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
- Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 28.5 g, Cholesterol 235.6 mg, Fat 50.4 g, Fiber 4.4 g, Protein 23.2 g, SaturatedFat 20.1 g, Sodium 523.9 mg, Sugar 1.2 g
MEXICAN CHILAQUILLAS
I got this off the internet. I have not made it but it sounds so good I wanted to post it before our Mexican Fiesta.
Provided by Bergy
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Lightly grease a 10"casserole dish.
- Layer half the chips and 1/2 the salsa, half the olives.
- Top with all the peppers& meat plus 1/2 the cheeses.
- Repeat using the rest of the chips, salsa, olives and cheeses.
- Top with sourcream.
- Bake for 30 minutes.
- Let stand for 10 minutes before serving.
AUTHENTIC CHILAQUILLAS
I got this recipe from my mother in law who is from Mexico. I love these. You can also add some chicken or steak if you like on top( i love cecina with it )..Delicious!!
Provided by SHERNANDEZ
Categories Mexican
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan pour 1-1/2 cups of oil. While it is warming up take about 3/4 of the package of tortillas and tear into thin strips. Once the oil is warm place the strips of tortillas in pan and fry until golden brown. Place them on the side on a plate. Repeat until tortillas are gone. Once you are there should only be a few tablespoons of it left in pan, leave it there and place all the fried tortillas back in pan. Add onion, water, salt & hotsauce to pan. Mix well, you want the tortillas to be soft you may need to add more water. Keep let simmer about 10 minutes, stirring occasionly. Then turn heat to low and tear cheese into small peices and place in pan and cover with lid. Let cheese melt and serve. You could add steak or chicken to the top if you would like.
Nutrition Facts : Calories 246.6, Fat 27.4, SaturatedFat 4.1, Sodium 1133.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.6, Protein 0.2
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