GREEN CHILAQUILES WITH EGGS
Impress your family with this Green Chilaquiles with Eggs recipe. Made with corn tortillas, red onion, eggs, salsa verde and plenty of cheese, this Green Chilaquiles with Eggs recipe requires just 20 minutes of prep time and is loaded with flavor.
Provided by My Food and Family
Categories Spring 2020
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium heat. Add tortilla wedges and onions; cook 8 to 10 min. until onions are crisp-tender and tortillas are lightly browned, stirring frequently.
- Use back of spoon to make 6 small wells in tortilla mixture; slip 1 cracked egg into each well.
- Mix salsa and broth until blended; drizzle over tortilla mixture, then top with cheese. Cover; cook 10 min. or until egg whites are firm and yolks are cooked to desired doneness.
- Sprinkle with cilantro.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 205 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 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
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
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.
GREEN CHILAQUILES
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.
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- Heat 2 tablespoons oil in a large frying pan over medium-high heat. Once shimmering add salsa (careful it will spatter) and stir to fry the sauce in the oil, about 2 minutes.
- Add chips and coat in sauce. Cook until chips are slightly softened, but still retain some crunch, about 5 minutes. Remove from heat and cover while you fry the eggs.
- Heat remaining tablespoon of oil in a nonstick frying pan over medium-high heat until shimmering. Crack 2 eggs in the pan at a time (or one depending on the size of your pan) and lower heat to low. Cook until done to your liking. Season with salt and pepper. Spoon chilaquiles onto plates and top with an egg. Repeat with remaining eggs.
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