CHILAQUILES WITH EGGS RECIPE RECIPES

CHILAQUILES SCRAMBLE RECIPE | ALLRECIPES

Chilaquiles Scramble Recipe | Allrecipes image

My landlady in Mexico used to make chilaquiles when she had stale tortillas. She always scrambled the eggs in, instead of the more typical fried egg on top. It's a very flexible recipe, so use what you have on hand for a yummy brunch dish.

Provided by tomboy

Categories Breakfast and Brunch Eggs Scrambled

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided, or to taste
1 small onion, finely chopped
1 jalapeno pepper, finely chopped
1 small tomato, diced
2 cloves garlic, minced
½ cup salsa verde (green salsa)
½ teaspoon ground cumin
salt and ground black pepper to taste
3 cups tortilla chips
5 eggs
½ cup crumbled Cotija cheese
1 avocado, sliced
¼ cup chopped fresh cilantro
2 tablespoons sour cream, or to taste

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.

Nutrition Facts : Calories 427.8 calories, CarbohydrateContent 24.1 g, CholesterolContent 253 mg, FatContent 31.5 g, FiberContent 5.2 g, ProteinContent 14.8 g, SaturatedFatContent 8.6 g, SodiumContent 616.3 mg, SugarContent 3.5 g

GREEN CHILAQUILES WITH EGGS RECIPE - NYT COOKING

Green Chilaquiles With Eggs Recipe - NYT Cooking image

This comforting Mexican dish is made with fried tortillas and salsa. Frying tortillas is easy, but you can use store-bought chips if you’d like; just be sure that they are thick, the type sold in bags at Mexican groceries or tortillerías.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds fresh tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)
12 cilantro sprigs, plus 1/3 cup chopped cilantro
2 tablespoons olive oil or grapeseed oil
1 small white onion, quartered and thinly sliced (about 1 cup sliced onion)
Salt
2 large garlic cloves, minced
2 cups chicken or vegetable broth
6 large eggs
12 thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or 1/2-pound thick tortilla chips from a Mexican grocery
1/2 cup crumbled queso fresco or feta

Steps:

Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.

Nutrition Facts : @context http//schema.org, Calories 233, UnsaturatedFatContent 8 grams, CarbohydrateContent 20 grams, FatContent 13 grams, FiberContent 5 grams, ProteinContent 11 grams, SaturatedFatContent 4 grams, SodiumContent 690 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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