Chilaquiles In Green Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEN CHILAQUILES

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 15



Green Chilaquiles image

Steps:

  • For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes. Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend. Sprinkle with salt and pepper. With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency. Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes. Add the tomatillo salsa to the saucepan and bring to a boil. Remove from the heat and set aside.
  • For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips. Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan. Remove the chips from the oil and place them on paper towels to drain. Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe.
  • Add the chips to the salsa and stir well, fully submerging the chips in the sauce. Cover and let soak for at least 3 minutes.
  • Prepare the eggs to your liking; we prefer them fried over-easy.
  • To assemble: Pour the salsa and chips into a large, deep serving platter. Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema.

15 to 20 tomatillos, husked and halved
5 to 7 serrano chiles, chopped
3 cloves garlic
1/4 cup cilantro, roughly chopped
1/2 teaspoon ground cumin
1 medium yellow onion, chopped
Salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon vegetable oil
Vegetable oil, for frying
2 pounds corn tortillas, cut into wedges
10 large eggs
Queso fresco, for serving
Roughly chopped cilantro, for serving
Mexican crema, for serving

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



Chilaquiles Verdes image

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.

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

More about "chilaquiles in green sauce recipes"

SRA. JUANA’S CHILAQUILES IN GREEN SAUCE | COOKSTR.COM
Feb 23, 2016 Heat oil to a depth of about ¼-inch (7 mm) in a deep skillet, add the tortilla pieces, a few at a time, and fry until crisp and light gold. Drain on …
From cookstr.com
Category Cookstr Recipes
Estimated Reading Time 4 mins
  • Put the tomates verdes and chiles into a small pan, cover with water, and cook over low heat until soft but not falling apart. Drain off all but 1/3 cup (83 ml) of the cooking water. Transfer to a blender jar with the garlic and blend until smooth.
  • Heat 1 tablespoon oil in a skillet, add the sauce with salt to taste, and cook over medium heat, stirring from time to time, until slightly reduced and seasoned-about 5 minutes. Keep warm.
  • Heat oil to a depth of about ¼-inch (7 mm) in a deep skillet, add the tortilla pieces, a few at a time, and fry until crisp and light gold. Drain on paper toweling and continue with the remaining pieces. Drain off all but ¼ cup (63 ml) of the oil in the pan. Add the tortilla pieces and the onion, cover, and fry over low heat, shaking the pan from time to time, until the onion is translucent; it should not be browned.
  • Add the warm sauce and cook, stirring to mix well for about 5 minutes. Serve immediately, topping each portion with a generous amount of cilantro, cheese, and cream.
sra-juanas-chilaquiles-in-green-sauce-cookstrcom image


GREEN CHILAQUILES RECIPE - REAL SIMPLE
Oct 23, 2017 Preheat oven to 400 F. Brush the tortillas on both sides with olive oil, season with ¼ teaspoon salt, and several grinds of black pepper. Cut into …
From realsimple.com
5/5 (1)
Category Entree
Cuisine Mexican
Total Time 25 mins
  • Preheat oven to 400°F. Brush the tortillas on both sides with olive oil, season with ¼ teaspoon salt and several grinds black pepper. Cut into quarters. Divide among 2 baking sheet trays and bake, rotating sheets halfway through, until golden and edges curl, 8 to 10 minutes.
  • Meanwhile, bring enchilada sauce and stock to a simmer in a medium saucepan. Add turkey and tortilla chips, stirring gently throughout, until turkey is heated through, about 4 minutes. Season with remaining ¼ tsp. salt and several grinds black pepper.
green-chilaquiles-recipe-real-simple image


GREEN CHILAQUILES IN ROASTED TOMATILLO SAUCE - PATI JINICH
Feb 25, 2022 Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a …
From patijinich.com
green-chilaquiles-in-roasted-tomatillo-sauce-pati-jinich image


EASY CHILAQUILES VERDES RECIPE - WHITNEYBOND.COM
Jun 10, 2021 Bring to a simmer over medium high heat, reduce the heat to low and simmer for 5 minutes. Add the tortilla chips to the sauce. Toss for 3-4 minutes or until all of the chips have been covered in the sauce. Spoon the …
From whitneybond.com
easy-chilaquiles-verdes-recipe-whitneybondcom image


SEñORA JUANA'S CHILAQUILES IN GREEN SAUCE RECIPE - DIANA …
Dec 06, 2013 Directions. In a small saucepan, cover the tomatillos and chiles with water and cook over low heat until soft. Using a slotted spoon, transfer the tomatillos and chiles to a …
From foodandwine.com
4/5 (1)
  • In a small saucepan, cover the tomatillos and chiles with water and cook over low heat until soft. Using a slotted spoon, transfer the tomatillos and chiles to a blender with 1/3 cup of the cooking water and the garlic. Blend until smooth.
  • In a large skillet, heat 1 tablespoon of oil. Add the tomatillo sauce, season with salt and cook over moderate heat, stirring occasionally, until slightly reduced and flavorful, about 5 minutes. Remove from the heat and keep warm.
  • In another large skillet, heat 1/4 inch of oil until shimmering. Add half of the tortillas in an even layer and fry over moderately high heat until lightly browned, about 3 minutes. With a slotted spoon, transfer the fried tortillas to paper towels to drain while you fry the rest in the same manner; add a bit more oil to the skillet and lower the heat if necessary.
  • Drain off all but 1/4 cup of the oil and return all of the tortillas to the skillet. Stir in the onion, cover and cook over low heat, shaking the pan from time to time, until the onion is translucent, about 4 minutes. Add the tomatillo sauce and cook, stirring to blend well, about 3 minutes. Serve at once, topping each portion with the cilantro, cheese and crème fraîche.


CHILAQUILES IN GREEN SAUCE | RECIPE | FOOD NETWORK RECIPES
Mar 7, 2013 - Get Chilaquiles in Green Sauce Recipe from Food Network. Mar 7, 2013 - Get Chilaquiles in Green Sauce Recipe from Food Network. Pinterest. Today. Watch. Explore. …
From pinterest.com


15 CHILAQUILES WITH ENCHILADA SAUCE - SELECTED RECIPES
Add the sour cream to the chilaquiles in a few large dollops. Do your best to artfully arrange the avocado, tomatoes, corn and cilantro on top. Serve immediately, with jalapeño and hot sauce …
From selectedrecipe.com


TOP 40 EASY CHILAQUILES RECIPE RECIPES - NAMUS.YOURAMYS.COM
Simple Cooked Tomato Salsa · Red Chile Sauce · Tomatillo Salsa Verde › 4.9/5 (14) › Calories: 264 per serving . 428 Show detail Preview View more . Chilaquiles Recipes . ... Easy …
From namus.youramys.com


JORGE'S GREEN CHILAQUILES RECIPE - KITCHEN KONFIDENCE
Sep 17, 2019 Transfer tomatillos to a blender along with the onion, garlic, cilantro, 2 tablespoons water and a few pinches of salt, and blend until smooth. Warm 1 tablespoon oil in a small …
From kitchenkonfidence.com


HOW TO MAKE CHILAQUILES WITH GREEN ENCHILADA SAUCE
Sep 20, 2022 Preheat the oven to 350 degrees Fahrenheit and place the tortillas on a baking sheet. After baking for an additional 1-2 minutes, bake for a different time. Season the chips …
From mexicali-blue.com


RED CHILAQUILES SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
2. In a small saucepan over medium heat, add the oil, the sauce and salt to taste. Bring the sauce to a simmer, then decrease the heat to low and simmer for about 5 minutes. 3. Make …
From stevehacks.com


TOP 43 CHILAQUILES SAUCE RECIPE RECIPES - HOUSMEN.ALFA145.COM
Chilaquiles - Mexican Recipes - Old El Paso . 2 weeks ago oldelpaso.com Show details . In 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until …
From housmen.alfa145.com


COOKING RECIPE: CHILAQUILES IN GREEN SAUCE - EASY RECIPES
Chilaquiles sauce recipe. Chilaquiles sauce is a thick green sauce used to top chilaquiles. The chilaquiles sauce can be homemade or store-bought and can be substituted with salsa. …
From recipegoulash.cc


CHILAQUILES IN GREEN SAUCE RECIPE | EAT YOUR BOOKS
Accompaniments: Lamb with drunken sauce; Meatballs in chipotle sauce; Beans, mason style; Beef, mason style; Eggs, mason style; Pork cracklings in guajillo sauce Always check the …
From eatyourbooks.com


CHILAQUILES IN GREEN SAUCE – RECIPES NETWORK
Aug 29, 2014 Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 …
From recipenet.org


ENCHILADAS WITH RED OR GREEN (VERDE) SAUCE (GLUTEN-FREE)
Jul 26, 1996 Sauté the onion until translucent. Add the rest of the ingredients and simmer uncovered 30 minutes. To make the Enchiladas: Heat corn tortillas by quickly passing through …
From celiac.com


GREEN SAUCE FOR CHILAQUILES - THE WASHINGTON POST
Jan 05, 2005 Preheat the oven to 350 degrees. Place the tomatillos on a baking sheet lined with aluminum foil. Roast until the tomatillos are softened, about 45 minutes. Meanwhile, in a …
From washingtonpost.com


GREEN CHILAQUILES IN ROASTED TOMATILLO SAUCE - PATI JINICH | RECIPE …
Caldo de Queso 6 to 8 servings Ingredients 3 tablespoons canola or safflower oil 1 to 1 1/4 pounds potatoes, about 4 medium, peeled and diced (about 3 cups) 1 1/2 cups chopped white …
From pinterest.com


HUGO’S CHILAQUILES WITH GREEN TOMATILLO SAUCE
Chilaquiles. Heat 1/4 cup of the oil in a large nonstick skillet over medium heat. Crack the eggs two at the time into the pan and cook, to the desired doneness, 2 to 3 minutes for slightly …
From goodtaste.tv


Related Search