BAKED CHILAQUILES WITH EGGS RECIPES
CHILAQUILES EGG BAKE RECIPE | MARTHA STEWART
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 35 minutes
Prep Time 20 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.
- Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.
VERDE CHILAQUILES WITH EGGS | ALLRECIPES
What's more perfect for brunch than a dish that got its start as a creative way to use up leftovers? Chilaquiles [chee-lah-KEE-lehs] typically consist of corn tortillas topped with chiles, cheese, and chorizo. But the possibilities are endless! We topped ours with chicken, eggs, radishes, and avocado. This Allrecipes Magazine recipe is based on Verde Chilaquiles by oceanman99507.
Provided by Allrecipes Magazine
Categories Breakfast and Brunch Meat and Seafood Chicken
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
- Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
- Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.
Nutrition Facts : Calories 469.6 calories, CarbohydrateContent 35.2 g, CholesterolContent 237.2 mg, FatContent 24.3 g, FiberContent 4.2 g, ProteinContent 27 g, SaturatedFatContent 5.7 g, SodiumContent 838.7 mg, SugarContent 5.1 g
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Calories 427.8 calories per serving
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