Best Tortilla Chip Chilaquiles Recipes

A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS

A Simple Mexican Dish: How to Make Chilaquiles With Tortilla Chips image

An adaptable and easy chilaquiles recipe turns stale chips or leftover corn tortillas into a crunchy base for a customizable breakfast.

Provided by Chelsie Kenyon

Categories Appetizer Snack

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
2 to 3 cups tortilla chips (approximately 30 chips from a bag)
1 1/4 cups green salsa (or red salsa )
1/2 cup queso fresco cheese (or cotija, crumbled)
2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Steps:

Gather the ingredients.
Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
Spread tortilla chips in pan.
Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.

Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g

TORTILLA CHIP CHILAQUILES

Tortilla Chip Chilaquiles image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 dried ancho chile pepper
2 small cloves garlic (unpeeled)
One 8-ounce can tomato sauce
1 cup low-sodium chicken broth
1/2 teaspoon ground cumin
1 tablespoon plus 2 teaspoons vegetable oil
Kosher salt and freshly ground black pepper
4 large eggs
6 cups thin restaurant-style tortilla chips (about 5 ounces)
Sliced radishes, finely chopped red onion, fresh cilantro and/or crumbled Cotija cheese, for topping

Steps:

Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.