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Breakfast Chilaquiles
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Categories: Breakfast, Casseroles, Mexican Cuisine
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Total Time: 1 hrs. 15 min.
Baking Time: 30 min.
Preparation Time: 30 min.
Simmering Time: 25 min.
Cooling Time: 20 min.

Chilaquiles, also called "poor man's dish" were invented to use up leftovers. This is a breakfast version.

(Note: in the photo we omitted the egg)

1 dozen Corn tortillas - dry, cut into wedges
2 teaspoons vegetable oil
1/2 cup onion - diced
1 tablespoon jalapeno - finely chopped
1/4 cup cilantro - chopped
Salt
Ground black pepper
3/4 cup cheddar cheese - shredded
3/4 cup Monterey jack cheese - shredded
8 Eggs - poached or fried
Scallions - minced to garnish
Fresh cilantro sprigs to garnish
For the Tomato Sauce
1 tablespoon vegetable oil
1 1/4 cups onions - diced
4 cloves garlic - minced
1/4 cup jalapeno - finely chopped
1 teaspoon cumin
1 teaspoon chili powder
4 cups diced tomatoes - with juice
1 cup chicken stock
salt
ground black pepper

Place tortilla wedges on a tray to dry.

For the Tomato Sauce

Heat oil in a large saucepan over medium heat. Add onions cook for 5 - 7 minutes. Stir in garlic, jalapeno pepper, cumin and chile powder, continue to sauté for 10 minutes. Add diced tomato and chicken stock. Bring to a simmer and reduce heat. Simmer for 25 minutes over low heat. Season with salt and pepper. Cool (20 minutes) and puree sauce. Reserve.

Assembly

Preheat oven to 350 degrees F. In a skillet heat vegetable oil. Add onions, sauté until translucent. Stir in jalapeno pepper and cilantro, saute for 3 minutes. Add Tomato Sauce and bring to a simmer. Add tortilla wedges to sauce and turn off heat (make sure tortillas are well coated with sauce and are evenly distributed). Top with shredded cheeses. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. To serve, portion Chilaquiles on warm serving plates. Top with a poached or fried. Garnish with scallions and cilantro sprigs.


Calories: 301 Calories From Fat: 45%
Protein: 15g Carbohydrate: 28g
Cholesterol: 204mg Sodium: 522mg


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