Best Hamburger Chilaquiles Recipes

RAMONA'S CHILAQUILES

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes, crumble meat; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in.-square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers., Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.

CHILAQUILES II

Steps:

• In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
• Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
• Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

SHORTCUT CHILAQUILES

Steps:

• Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
• Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
• Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
• Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
• Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
• Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.

CHILAQUILES SCRAMBLE

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.

CHILAQUILES BURGERS

Steps:

• For the tomatillo salsa: Preheat the oven to 400 degrees F.
• Toss the tomatillos, garlic, jalapenos and onion with the oil in a medium bowl and season with salt and pepper. Spread on a baking sheet in an even layer and roast, turning a few times, until soft and lightly golden brown, about 25 minutes.
• Put the roasted vegetables in a blender, add the lime juice and process until smooth. Add the cilantro and pulse a few times until just incorporated.
• For the burgers: Shape the beef into four 1-inch-thick burgers. Use your thumb to press a good divot in the center of each. Season the burgers generously on both sides with salt and pepper. Add 2 teaspoons of the oil to a large cast-iron skillet and heat until smoking. Cook the burgers until golden brown on both sides and cooked to medium doneness, about 4 minutes per side. Just before the second side is done, top each burger with 2 slices of Monterey jack, add a splash of water to the skillet, cover immediately and cook 20 seconds to completely melt the cheese. Set aside.
• Heat remaining 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until it begins to sizzle. Crack the eggs into 4 small bowls or ramekins. Slip the eggs into the skillet, season with salt and pepper and cook until the whites are firm and completely cooked but the yolks are still soft and just set up, about 2 minutes.
• Put the burgers on the bottom buns. Top with a few spoonsful of the tomatillo salsa, an egg, a bit more salsa, some crumbled chips, some Cotija, a few jalapeno slices and the bun tops.