Rachel Rays Fajita Chilaquiles Casserole Recipes

CHILAQUILES

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.

RACHEL RAY'S FAJITA CHILAQUILES CASSEROLE

Steps:

• Preheat oven to 400ºF. Marinate chicken in dry herbs, beer, ¼ cup olive oil, ¼ cup water and juice of a lime. On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides. In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve. Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes. While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions, mushrooms and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve. When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.

FAJITA CHILAQUILES CASSEROLE

Steps:

• Pre-heat oven to 400ºF.
• On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
• In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve.
• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes.
• While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.
• When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.