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
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
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
CHILIQUILLA
This is an easy-to-make skillet dinner with a Mexican flavor.
Provided by JDOG64_98
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
- Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
- Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 28.5 g, Cholesterol 235.6 mg, Fat 50.4 g, Fiber 4.4 g, Protein 23.2 g, SaturatedFat 20.1 g, Sodium 523.9 mg, Sugar 1.2 g
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
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
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
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 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
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.
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
More about "chiliquilla recipes"
THE BEST CHILAQUILES RECIPE – AN AUTHENTIC MEXICAN …
From mylatinatable.com
4.7/5 (9)Total Time 30 minsCategory BreakfastCalories 336 per serving
- Add all of the salsa verde ingredients to a good blender and blend until everything is broken down, but not too smooth.
- Add the blended salsa to a hot frying pan with a teaspoon of olive oil and cook for 5 minutes, adding additional chicken stock if desired.
- Pour the salsa verde over the baked (or fried) tortillas if you want a crispier texture, or add the tortilla chips to the salsa itself for a softer texture.
EASY CHILAQUILES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (14)Calories 264 per serving
A SIMPLE MEXICAN RECIPE: HOW TO MAKE CHILAQUILES WITH …
From thespruceeats.com
HOW TO MAKE CHILAQUILES | KITCHN
From thekitchn.com
AUTHENTIC CHILAQUILES ROJOS | BY MUY DELISH
From muydelish.com
EASY CHILAQUILES WITH EGGS RECIPE - FOODIECRUSH
From foodiecrush.com
CHILAQUILES FRITTATA RECIPE | KATIE LEE BIEGEL | FOOD NETWORK
From foodnetwork.com
Author Katie Lee BiegelSteps 5Difficulty Easy
HOW TO MAKE MEXICAN CHILAQUILES (CHILAQUILES ROJOS) - MEXICO IN …
From mexicoinmykitchen.com
CHILAQUILES ROJOS RECIPE WITH FRIED EGGS - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
CHILAQUILES MASTER RECIPE - RICK BAYLESS
From rickbayless.com
RED CHILAQUILES RECIPE - COOKIE AND KATE
From cookieandkate.com
CHILAQUILES RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love