CHILAQUILES WITH ROASTED TOMATILLO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
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
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
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
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
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
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
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
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
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 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
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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