Salsa Verde Chilaquiles Recipes

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CHILAQUILES WITH ROASTED TOMATILLO SALSA



Chilaquiles with Roasted Tomatillo Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • Special equipment: 4 individual casserole dishes
  • To make the salsa:
  • Preheat the broiler or oven to 550 degrees F.
  • Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
  • To make the chilaquiles:
  • Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  • In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
  • *Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
  • Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
  • **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
  • ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.

CHICKEN CHILAQUILES WITH SALSA VERDE



Chicken Chilaquiles with Salsa Verde image

Typically enjoyed for breakfast in Mexico, chilaquiles are a handy use of leftovers. Made with day old tortillas (cut or torn into chips) and salsa verde, they are cooked together until the tortillas are slightly softened. Enjoy them alone or served with beans, eggs or shredded chicken.

Provided by Food Network Kitchen

Time 1h

Yield 4 Servings

Number Of Ingredients 12

6 tomatillos, husked and halved
1 large onion, cut into 8 pieces
1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
1 large clove garlic, peeled
2 tablespoons vegetable oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
10 corn tortillas, each cut into 1/2-inch strips
1 1/2 cups shredded cooked chicken
1/4 cup crumbled queso fresco cheese
1/4 cup roughly chopped fresh cilantro, for serving
Dollop sour cream, optional

Steps:

  • Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt.
  • Heat 1/2 inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch. Drain on paper towels and season with salt.
  • Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.

Nutrition Facts : Calories 338 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 53 milligrams, Sodium 359 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 22 grams, Sugar 5 grams

CHILAQUILES VERDES



Chilaquiles Verdes image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Vegetable     Breakfast     Brunch     Fry     Vegetarian     Tomatillo     Tortillas     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 19

Salsa Verde
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish

Steps:

  • To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
  • Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
  • Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
  • Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
  • Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
  • To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
  • Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.

EASY CHILAQUILES VERDES



Easy Chilaquiles Verdes image

This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.

Provided by Occasional Cooker

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 7

6 corn tortillas, cut into quarters
cooking spray
12 ounces tomatillo verde Mexican cooking sauce (such as Herdez®)
½ cup crumbled queso fresco
¼ cup Mexican crema, crema fresca
¼ white onion, sliced
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven until crispy, 5 to 10 minutes.
  • Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g

SALSA VERDE CHILAQUILES



Salsa Verde Chilaquiles image

Take your eggs south of the border with our Salsa Verde Chilaquiles. Best of all, our Salsa Verde Chilaquiles recipe only takes 25 minutes to make.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 25m

Yield 2 servings

Number Of Ingredients 7

1 Tbsp. butter
2 eggs
2 cups no-salt-added tortilla chips (2 oz.)
1/2 cup TACO BELL® Verde Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh cilantro

Steps:

  • Melt butter in medium ovenproof skillet on medium heat. Add eggs, 1 at a time, leaving space between eggs. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
  • Add tortilla chips to skillet; cook 5 to 8 min. or until golden brown, stirring frequently. Add salsa and 1/4 cup cheese; mix lightly. Top with eggs and remaining cheese.
  • Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted.
  • Top with sour cream and cilantro.

Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 240 mg, Sodium 970 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 3 g, Protein 13 g

CHILAQUILES VERDES



Chilaquiles Verdes image

Chilaquiles is the perfect way to repurpose leftover tortillas. Served with eggs, avocado, black beans, and a salsa verde, it makes for a satisfying breakfast or lunch!

Provided by sietefoods

Categories     Mexican Main Dishes

Time 30m

Yield 4

Number Of Ingredients 11

8 (7 inch) corn tortillas
2 tablespoons avocado oil, divided
½ teaspoon sea salt
2 cups salsa verde
2 cups black beans, cooked and drained
4 large eggs
salt and freshly ground black pepper to taste
1 large avocado - peeled, pitted, and cubed
2 medium tomatoes, diced
½ small red onion, diced
¼ cup chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 757.6 calories, Carbohydrate 103.8 g, Cholesterol 186 mg, Fat 25.5 g, Fiber 24 g, Protein 32.6 g, SaturatedFat 4.5 g, Sodium 733.5 mg

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From spam.com


CHILAQUILES VERDES - MARICRUZ AVALOS KITCHEN BLOG
2019-05-29 Chilaquiles served with fried eggs. The salsa verde. Without any doubt, the star of chilaquiles verdes is the flavorful and aromatic salsa. Made with tomatillos, cilantro, and green chili peppers such as serranos or jalapeños. Yes, of course, you can also make this recipe with store-bought salsa verde, just make sure is a brand you’ve tasted ...
From maricruzavalos.com


CHILAQUILES WITH CREAMY SALSA VERDE - CHEF AARóN SáNCHEZ
2017-11-08 Heat the broiler with a rack set 3 to 4 inches below the heating element. On a rimmed baking sheet, toss the tomatillos, onion, garlic, and jalapeño with 1 tablespoon olive oil. Roast the vegetables under the broiler for 10 to 12 minutes, stirring every 5 minutes or so, until the tomatillos are charred but still intact.
From chefaaronsanchez.com


GREEN CHICKEN CHILAQUILES RECIPE - THERESCIPES.INFO
Mexican Green Chilaquiles Recipe - Mexico Food tip mexicofoodandmore.com (Note: Omit the chicken for a pleasant vegetarian dish.) If desired, garnish the chilaquiles with any or all of the following: the sliced onion, chopped cilantro, crema mexicana, cotija cheese, and sliced avocado. Chilaquiles are often served with fried eggs and/or beans for breakfast, or as a side dish for lunch or dinner.
From therecipes.info


EASY CHILAQUILES VERDES - PIMP MY RECIPE
2022-01-18 STEP 1. In a small mixing bowl, add 2 tablespoons plain 0% Greek yogurt, ½ tablespoon fresh lime juice, a pinch of Himalayan salt, and ½ teaspoon water (or more if needed). Stir to thoroughly combine until it becomes a thick, liquidy consistency. Note: Using this Healthy Mexican Crema as a garnish is optional.
From pimpmyrecipe.com


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