Chilaquiles Recipes

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

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



Traditional Chilaquiles image

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

8 fresh tomatillos, husks removed
1 white onion, coarsely chopped
1 poblano pepper, peeled and seeded
1 jalapeno pepper, seeded
¾ cup chopped cilantro
4 cloves garlic
2 leaves fresh mint
salt to taste
3 cups shredded cooked chicken
¼ cup vegetable oil
12 (6 inch) white corn tortillas, cut into 3 strips
¾ cup shredded pepperjack cheese
¾ cup shredded Monterey Jack cheese

CHILAQUILES

This Mexican breakfast dish is a mixture of tortilla strips with eggs and salsa.

Provided by 20JEN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 33m

Yield 4

Number Of Ingredients 10



Chilaquiles image

Steps:

  • Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
  • Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
  • Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 36.2 g, Cholesterol 163.7 mg, Fat 11.8 g, Fiber 2.2 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 221 mg, Sugar 3.7 g

2 tomatoes, chopped
6 dried chile de arbol peppers
1 onion, sliced
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
salt to taste
water to cover
2 tablespoons vegetable oil, or to taste
2 (6 inch) corn tortillas, cut into strips
4 eggs

CHILAQUILES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 8



Chilaquiles image

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.

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

CHILAQUILES

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



Chilaquiles image

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.

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

BREAKFAST CHILAQUILES

A simple and delicious Mexican breakfast dish.

Provided by KEPHY

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 2

Number Of Ingredients 6



Breakfast Chilaquiles image

Steps:

  • Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
  • Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
  • Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 19.3 g, Cholesterol 479.8 mg, Fat 23.4 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 7.7 g, Sodium 604.8 mg, Sugar 1.8 g

1 ½ teaspoons olive oil
2 corn tortillas, cut into small squares
5 eggs
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese
½ (14 ounce) can enchilada sauce (such as Old El Paso®)

EASY CHILAQUILES

A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!

Provided by Christina Bleeker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 19m

Yield 4

Number Of Ingredients 6



Easy Chilaquiles image

Steps:

  • Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
  • Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g

8 (6 inch) corn tortillas, cut into 2-inch pieces
5 tablespoons vegetable oil
8 eggs, beaten
salt and ground black pepper to taste
½ cup green taco sauce
1 cup shredded Monterey Jack cheese

CHILAQUILES

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 8



Chilaquiles image

Steps:

  • Mix together the tomatoes, onions, jalapeños, and lime juice.
  • In a saute pan, heat the butter. Add the tomato mixture, and then the eggs to the pan. Cook and scramble the eggs, then add the fried chips, mixing and folding all the ingredients slowly. You want the egg cooked and the chips still crispy, and the whole thing should be light and fluffy. Top with the shredded cheese and serve.

2 ounces tomatoes, cubed
2 ounces onions, cubed
1 ounce jalapeño, diced
Just a splash lime juice
1 ounce butter, melted
2 eggs
2 ounces fried tortilla strips, store-bought or homemade
1 ounce shredded cheese (easy melting, your choice)

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

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



Chilaquiles Verdes image

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

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

More about "chilaquiles recipes"

CHILAQUILES! RECIPE - ALTON BROWN
This recipe first appeared in EveryDayCook. Read More. Read Less. Print Recipe. U.S. Standard Metric. Software. 2 tablespoons vegetable oil; 5 to 6 …
From altonbrown.com
5/5 (12)
Category Breakfast
Servings 4
Total Time 25 mins
  • Heat the oil over medium heat in a 10- to 12-inch cast-iron skillet until oil barely shimmers. Heat your broiler to high and place a rack about 6 inches under the burner.
  • Add tortilla pieces a few at a time to the skillet. Once they're all in, they'll overlap, but move them around and flip them with tongs every now and then and they'll fry evenly.
  • When the chips are crisp and slightly brown around the edges, ladle in the salsa. If you prefer your chilaquiles on the crunchy side, go with 9 ounces. If you like it soft, as I do, go with 12.
  • Reduce the heat and allow the salsa to simmer and absorb into the chips a bit, 5 minutes. Since they’re fried, the chips will hold together forming layers.
chilaquiles-recipe-alton-brown image


EASY CHILAQUILES RECIPE - SIMPLY RECIPES
Nov 11, 2008 Ingredients 12 corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges Corn oil, or other neutral oil for …
From simplyrecipes.com
4.9/5 (14)
Calories 264 per serving
easy-chilaquiles-recipe-simply image


RED CHILAQUILES RECIPE - COOKIE AND KATE
Nov 06, 2019 Let’s break this chilaquiles recipe down into three parts: 1) Enchilada sauce. Sauce forms the backbone of flavor in chilaquiles, so you need to use a great one. I’m a big believer in my go-to red enchilada sauce recipe, …
From cookieandkate.com
red-chilaquiles-recipe-cookie-and-kate image


HOW TO MAKE MEXICAN CHILAQUILES (CHILAQUILES ROJOS)
Nov 20, 2010 Ingredients ▢ 12 corn tortillas cut into six preferably dry tortillas left out over the counter the night before ▢ 2 cups salsa Red or green salsa (See links bellow) ▢ ½ cup Mexican cream ▢ ½ cup Cheese Mexican …
From mexicoinmykitchen.com
how-to-make-mexican-chilaquiles-chilaquiles-rojos image


A SIMPLE MEXICAN RECIPE: HOW TO MAKE CHILAQUILES WITH …
Oct 08, 2022 Save Recipe. A standard Mexican breakfast, chilaquiles turn yesterday's tortillas into a tasty base for an assortment of possible toppings. The cook cuts or tears the corn tortilla into triangles, then fries them in oil until they …
From thespruceeats.com
a-simple-mexican-recipe-how-to-make-chilaquiles-with image


THE BEST CHILAQUILES RECIPE - AN AUTHENTIC MEXICAN …
Sep 10, 2018 For the Chilaquiles 20 Corn Tortillas cut into triangles baked (preferred) or fried. 2 eggs over easy or over hard 1 tbsp Mexican Crema 1 tbsp Queso Fresco or cotija 1 Avocado chopped, optional
From mylatinatable.com
the-best-chilaquiles-recipe-an-authentic-mexican image


CHILAQUILES MASTER RECIPE - RICK BAYLESS
Speedy chilaquiles: Heat a 16-ounce jar of salsa (roasted tomatillo salsa is my go-to) with 2 to 2 ½ cups of chicken broth. Stir in 8 ounces of chips, let stand for a few minutes, then garnish and serve. Entrees, Complete Mexican Kitchen …
From rickbayless.com
chilaquiles-master-recipe-rick-bayless image


CHILAQUILES RECIPES
34 Ratings. Easy Chilaquiles Verdes. Easy Microwave Chilaquiles. 11 Ratings. Pulled Pork Chilaquiles. 2 Ratings. Verde Chilaquiles. 3 Ratings. Jalisco-Style Chilaquiles.
From allrecipes.com


CHILAQUILES - MEXICAN RECIPES - OLD EL PASO
In 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir enchilada …
From oldelpaso.com


CHILAQUILES RECIPE - EWQOT.ROWA-VERSAND.DE
The Singin’ Chef’s Chilaquiles Verdes Recipe . revit 2018 architecture template free download. cruelty squad all endings can rabbits eat lettuce Tech nasdaq crypto index fund debian open …
From ewqot.rowa-versand.de


CHILAQUILES RECIPE - QZMN.ROWA-VERSAND.DE
2022. 1. 28. · Directions. Preheat the oven to 400° with racks in the upper and lower shelves. Brush tortillas all over with 3 tablespoons of oil, then stack and cut each into 8 wedges. Divide.
From qzmn.rowa-versand.de


JALISCO-STYLE CHILAQUILES RECIPE | ALLRECIPES
These chilaquiles made without eggs, Jalisco-style, feature tortilla chips in a spicy tomato-chile sauce topped with fresh cheese and freshly chopped onion.
From stage.element.allrecipes.com


CHILAQUILES RECIPE
2022. 1. 28. · Directions. Preheat the oven to 400° with racks in the upper and lower shelves. Brush tortillas all over with 3 tablespoons of oil, then stack and cut each into 8 wedges.
From zuk.rowa-versand.de


RECIPES | CHILESQUILES
Essential recipes always require an essential sauce. Not only will you find our family’s Chilaquiles recipe but many other recipes featuring CHILESQUILES™. Thanks to our …
From chilesquiles.com


CHILAQUILES RECIPE - THE SPRUCE EATS
Feb 02, 2022 Just before serving, add tortilla chips to salsa in the skillet and cook until coated and heated through, about 2 minutes. The Spruce Eats / Christine Ma. Divide chilaquiles …
From thespruceeats.com


    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #breakfast     #eggs-dairy     #eggs     #number-of-servings

Related Search