Chilaquiles Breakfast Of Champions Recipes

EASY BREAKFAST CHILAQUILES WITH EGGS

Steps:

• Heat oven to 400 degrees F.
• In a large oven-safe skillet, sauté onions with chorizo over medium heat. Cook until the chorizo starts to brown and is nearly cooked through.
• Add salsa verde to skillet. Bring the temperature up to medium-high and bring the mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
• Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce. Don't worry about breaking some of the chips.
• Remove skillet from heat. With a large spoon, make a well in the sauce and chips. Then crack 1 egg into it. Repeat with the remaining 3 eggs. Season with salt and pepper.
• Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
• Remove skillet from oven and top with cheese, cilantro, and avocado.
• Store leftovers in the fridge.

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

BREAKFAST CHILAQUILES

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.

CHILAQUILES

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.

CHILAQUILES, BREAKFAST OF CHAMPIONS

Steps:

• Mix eggs in bowl, add salt and pepper to taste.
• Cut tortillas in triangle sized chips.
• Heat oil in skillet on medium heat and add corn tortillas in a single layer, cook until crispy and golden, remove and drain on paper towels.
• Add garlic and chopped onion to skillet. (you may need to add another teaspoon of oil to pan).
• Brown for a second and return corn chips to skillet.
• Add eggs covering the corn chips, continuing to cook eggs thoroughly.
• Add oregano and Pato Sauce and stir, cook for another minute or two and remove from heat.
• Add cheddar cheese as topping to melt.
• Sprinkle with queso fresco.
• Top with chopped green onion for garnish.
• Serve with sour cream to taste.