Best Chilaquiles Con Chorizo Recipes

CHILAQUILES CON CHORIZO

Chilaquiles Con Chorizo image

Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.

Provided by justcallmetoni

Categories Breakfast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups tomatillos, husked and chopped
1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped
1/4 cup yellow onion, minced
2 garlic cloves, minced
3/4 cup chicken broth or 3/4 cup chicken stock
2 tablespoons whipping cream
3 tablespoons fresh cilantro, minced
salt and pepper
12 -16 stale corn tortillas, thick ones work the best
vegetable oil (for frying)
1 cup chorizo sausage, cooked and drained
1/2 medium onion, sliced in thin rings
2 cups monterey jack cheese
crema (garnish)

Steps:

To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
Pre-heat oven to 350 degrees.
Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

Nutrition Facts : Calories 699.9, Fat 44.7, SaturatedFat 21.2, Cholesterol 110.5, Sodium 1183.1, Carbohydrate 42.3, Fiber 6.5, Sugar 5.6, Protein 34.1

CHICKEN CHILAQUILES

Chicken Chilaquiles image

This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.

Provided by CARRIEANN23

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

¼ pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
½ (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
½ cup sour cream
2 cups shredded Monterey Jack cheese

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g

CHORIZO CHILAQUILES

Chorizo Chilaquiles image

I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra.

Provided by Teresa in CO

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 corn tortillas, sliced into 1/2 inch strips
vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup)
8 ounces chorizo sausage (pork or beef)
6 eggs
1/2 bell pepper, chopped
1/2 cup onion, chopped
3 garlic cloves, chopped
2 cups salsa (or green chili, or enchilada sauce- whatever you like)
8 tablespoons queso fresco, for garnish
1/2 cup cilantro, fchopped, for garnish

Steps:

Heat veggie oil in a saucepan or skillet with high sides.
Fry tortilla strips in small batches until crispy but not too brown.
Let strips dry on a paper towel-covered plate.
Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.

Nutrition Facts : Calories 496.9, Fat 30.4, SaturatedFat 10.7, Cholesterol 367.1, Sodium 1600.8, Carbohydrate 29.3, Fiber 5, Sugar 6.1, Protein 27.6

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