GREEN CHILAQUILES WITH EGGS RECIPE – NYT COOKING
Provided by: Martha Rose Shulman
Total time: 1 hours
Yield: 4 to 6 servings
|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)|
|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|
- 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.
@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
VERDE CHILAQUILES WITH EGGS | ALLRECIPES
Provided by: Allrecipes Magazine
Categories: Breakfast Chicken
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8 servings
|1 tablespoon vegetable oil|
|1 ½ cups thinly sliced red onion|
|1 jalapeno pepper, seeded and minced|
|2 (16 ounce) jars salsa verde|
|1 pound shredded cooked skinless, boneless chicken breast|
|1 (10 ounce) bag tortilla chips|
|1 (2.25 ounce) can sliced black olives, drained|
|¼ cup chopped fresh cilantro|
|1 dash salt|
|1 dash ground black pepper|
|½ cup crumbled cotija cheese|
|4 radishes, sliced, or to taste|
|1 avocado, sliced, or to taste|
- 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 9×13-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.
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
CHILAQUILES VERDES RECIPE | EPICURIOUS
Provided by: JoAnn Cianciulli
Yield: Serves 4
|8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed|
|1 serrano or jalapeño chile, stemmed|
|1/2 white onion, halved again|
|2 garlic cloves|
|1/2 bay leaf|
|Pinch of dried oregano|
|Pinch of dried thyme|
|1/2 teaspoon salt|
|1/4 cup low-sodium chicken broth|
|1 tablespoon corn oil|
|Vegetable oil for frying|
|12 6-inch corn tortillas|
|2 large eggs, beaten|
|1/2 cup shredded Monterey jack cheese|
|2 tablespoons crumbled queso fresco or mild feta cheese|
|3 tablespoons finely chopped white onion|
|1 tablespoon finely chopped fresh cilantro|
|Crema fresca or sour cream for garnish|
- To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
- Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
- Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
- Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don’t stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
- To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
- Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.