Best Chilaquiles Verdes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILAQUILES VERDES



Chilaquiles Verdes image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Vegetable     Breakfast     Brunch     Fry     Vegetarian     Tomatillo     Tortillas     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 19

Salsa Verde
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish

Steps:

  • To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
  • Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
  • Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
  • Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
  • Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
  • To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
  • Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.

EASY CHILAQUILES VERDES



Easy Chilaquiles Verdes image

This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.

Provided by Occasional Cooker

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 7

6 corn tortillas, cut into quarters
cooking spray
12 ounces tomatillo verde Mexican cooking sauce (such as Herdez®)
½ cup crumbled queso fresco
¼ cup Mexican crema, crema fresca
¼ white onion, sliced
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven until crispy, 5 to 10 minutes.
  • Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g

CHILAQUILES VERDES



CHILAQUILES VERDES image

Categories     Tortillas

Yield 6 Servings

Number Of Ingredients 11

Ingredients
12 ounces thick homemade-style tortilla chips, or equivalent corn tortillas baked or fried to make chips
2 pounds tomatillos, husked and rinsed
2 jalapeno or 4 serrano chiles, stemmed
2 tablespoons vegetable or olive oil
1 medium white onion, sliced 1/4-inch thick
4 garlic cloves, peeled and finely chopped
2/3 cup Mexican crema, or substitute creme fraiche or cream
3 cups chicken stock, or substitute vegetable stock or water
1/2 cup chopped fresh cilantro, or 3 tablespoons chopped fresh epazote
4 ounces (about 1 cup) grated Mexican melting cheese, or substitute Monterey Jack

Steps:

  • Procedure 1. Arrange the tomatillos and green chiles under a very hot broiler and cook, turning occasionally, until roasted and blackened in spots, about 10-12 minutes. Transfer everything to a blender and blend into a smooth purée. 2. In a large pot or dutch oven, heat the oil over medium and cook the onion until golden, about 7 minutes. Add the garlic and cook an additional minute, then pour in the tomatillo purée. Bring to a boil, then stir in the broth and crema. Season to taste with salt, then add the cilantro or epazote and bring back to a boil. Turn off the heat. 3. In the meantime, preheat the oven to 400°F. Arrange the chips on a 13x9 baking dish, then pour the sauce over them, pressing the chips gently to ensure they are covered in sauce. Sprinkle the cheese over the top and bake until bubbling and slightly brown on the edges, about 15 minutes. Serve immediately before the chips go soggy.

Related Topics