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.
CHILAQUILES BREAKFAST CASSEROLE
Chilaquiles is a traditional Mexican dish that simmers (often leftover) fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this casserole recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that's sure to be a hit! Top with fresh ingredients (hello, avocado, queso fresco and cilantro!) and be ready for everyone at the table to be grabbing seconds.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
- Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
- Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 225 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 2/3 Cups, Sodium 1050 mg, Sugar 4 g, TransFat 0 g
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
CHILAQUILES BREAKFAST CASSEROLE
This is a one-pan, savory Mexican casserole that will satisfy your crew for breakfast or dinner. Refrigerate quick-pickled red onions for up to 2 weeks.
Provided by Ortega
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
- Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
- Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
- Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.
Nutrition Facts : Calories 629.5 calories, Carbohydrate 47.7 g, Cholesterol 244.1 mg, Fat 37.7 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 10.2 g, Sodium 1926.2 mg, Sugar 7.7 g
MEXICAN CHILAQUILES BREAKFAST CASSEROLE
Make and share this Mexican Chilaquiles Breakfast Casserole recipe from Food.com.
Provided by AmyZoe
Categories Breakfast
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all ingredients until well blended.
- Pack into a baking dish and pop into the oven for about an hour.
Nutrition Facts : Calories 160.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 35.6, Sodium 693.4, Carbohydrate 8.3, Fiber 0.3, Sugar 5.5, Protein 8.6
CHILAQUILES MEXICAN BREAKFAST, CHILAQUILES DESAYUNO MEXICANO
This recipe is a very old. It dates back at least 200 hundred years. In Mexico it is served after a night of partying. It is said to cure a hangover. I can still see my grandmother spreading the left over day old corn tortillas on a large table cloth before retiring. This was to let them further dry out. The next morning she...
Provided by Juliann Esquivel
Categories Other Breakfast
Time 1h35m
Number Of Ingredients 29
Steps:
- 1. The night before cut your tortillas in strips and leave to dry out. The next morning on a large tray spread a little olive oil and put the tomatos and the jalapeno and quarted onions spread apart. Pour a little more olive oil over them all and put under the broiler to roast for about 4 minutes pull out and turn over and return to broiler. You are looking to get a light char on your veggies. Keep turning after a few minutes. Not to charred. Just a light char all over them. Remove from the broiler and set veggies aside.
- 2. Next heat your 2 cups oil in a large heavy skillet like a cast iron skillet and fry your tortilla strips until crisp do in batches until they are all fried nice and crisp. They should be fried golden Do not over fry you have to watch them they can burn very easy. Take them out and place on a tray that is lined with paper towels. Set aside.
- 3. Now take your fresh mashed garlic, diced chipotles optional, & roasted veggies and chicken broth put into the blender and process on high until all is a liquid.
- 4. Now in a another skillet heat the 1/4 cup oil until shimmering (Hot) add 1/4 of an onion sliced saute quick for 1/2 minute then pour in the sauce from the blender over the onion. Add the seasonings salt, pepper, oregano, cumin powder. Now add the cooked fried and drained chorizo. (Chorizo is optional) Stir well and cover lower the heat to medium and simmer for 10/15 minutes. Last uncover the sauce add the cup of crema Mexicana or creme fraiche mix well cover and simmer 5 more minutes. After five minutes remove from the heat.
- 5. Now in a very large pan such as a lasagna pan add all the crispy tortilla strips, ladle all of the sauce over the the tortilla strips coating them all very well. Sprinkle the queso fresco all over the torilla strips and then sprinkle again with the grated Oaxaca cheese or mozzarella cheese. Put into the oven for 5 minutes until the cheese melts.
- 6. To serve put a nice helping of the chilaquiles on a plate put a teaspoon of diced sweet onion over the chilaquiles & top with a little diced cilantro and a few toasted sesame seeds. Accompany with a fried sunnyside-up egg on the side with a nice helping of refried pinto beans. Accompany with Pico de gallo to serve on top of everything. See my recipe. You can also have nice hot tortillas to accompany your chilaquiles breakfast. Pass the hot Mexican coffee Enjoy
- 7. For the Pico de Gallo, mix all of the diced veggies in a bowl add the lime juice and seasonings mix well and serve on top of the chilaquiles. Enjoy
- 8. I will post my picture of this Chilaquiles dish this evening, I am going to make this for supper tonight. It really is a breakfast dish but I make it when ever I am craving it. You can find my recipe for re-fried pinto beans. I have it posted in my directory. Note: No Crema Mexicana, Substitute: Mix 1/2 cup sour cream with a 1/2 half cup whipping cream. Mix well and use in place of Crema Mexicana.
CHILAQUILES, BREAKFAST OF CHAMPIONS
This is a great mexican breakfast dish, not for dieters. The tomato sauce you can find in the mexican isle of your local grocery store. It's a yellow can with a duck on it. Enjoy!
Provided by MacaroniMandy
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 545.2, Fat 42.8, SaturatedFat 11.3, Cholesterol 215.7, Sodium 269.5, Carbohydrate 25.5, Fiber 3.6, Sugar 2, Protein 16.5
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