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
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
GREEN CHILAQUILES WITH EGGS
This comforting Mexican dish is made with fried tortillas and salsa. Frying tortillas is easy, but you can use store-bought chips if you'd like; just be sure that they are thick, the type sold in bags at Mexican groceries or tortillerías.
Provided by Martha Rose Shulman
Categories breakfast, brunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
- Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
- Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
- Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
- Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
- Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams
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
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
CHILAQUILES SCRAMBLE
My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish.
Provided by tomboy
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
- Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
- Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 24.1 g, Cholesterol 253 mg, Fat 31.5 g, Fiber 5.2 g, Protein 14.8 g, SaturatedFat 8.6 g, Sodium 616.3 mg, Sugar 3.5 g
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- Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
- Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low.
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- Add green chile sauce and shredded cheese. Stir until cheese melts and mixture is cooked to your liking. If you want it saucier, feel free to add more.
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