Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, chilaquiles. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chilaquiles is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Chilaquiles is something which I’ve loved my entire life. They’re nice and they look fantastic.

Free UK Delivery on Eligible Orders Chilaquiles and migas are both popular comfort breakfast dishes that incorporate fried tortillas and eggs. While chilaquiles, which originate in Mexico, typically feature fried tortillas that have been drenched in salsa, migas is a Tex-Mex dish in which the tortillas are mixed with scrambled eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two.

To get started with this particular recipe, we must first prepare a few components. You can have chilaquiles using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chilaquiles:

1. Make ready 1 bag corn chips
2. Make ready 1 white onion
3. Prepare 1 green bell pepper
4. Make ready 2 cloves garlic
5. Take 3 Tablespoons olive oil
6. Take 1 can chipotle peppers in adobo sauce (see pic below)
7. Get 1 can fire roasted salsa (diced tomatoes can be substituted)
8. Make ready 1 can chicken broth
9. Take cilantro (for topping)
10. Make ready queso fresco (for topping)

Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. Etymology Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried. They are then topped off with salsa roja or salsa verde, fresh herbs, queso fresco, crema, an egg, and sometimes chicken.

Steps to make Chilaquiles:

1. Add can of salsa and two chipotle peppers to a blender. Blend until mixed and just a bit chunky.
   1. Thinly slice the green pepper and half the onion. In a deep skillet, use medium/high heat to sauté the peppers and onions (reserving a small amount for topping) in oil until slightly browned. Add the minced garlic and sauté until fragrant.
2. Add the tomato mixture and cook down (stirring frequently) until it reaches a tomato paste consistency.
3. Add 1 1/2 cups chicken broth (this is about 3/4 of the can). Simmer until it thickens and reaches the consistency of the original blended tomato mixture.
4. Add the chips to skillet and fold them in gently. Mix them in the sauce until all the chips are evenly coated and soft.
5. Plate the chilaquiles topped with some of the reserved onion (thinly sliced) a sprinkle of cilantro and queso fresco. I also paired this dish with a Rioja wine.
6. Best if eaten immediately, although the sauce can be saved and refrigerated.

Etymology Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried. They are then topped off with salsa roja or salsa verde, fresh herbs, queso fresco, crema, an egg, and sometimes chicken. Today I am going to share the version with salsa verde. All Reviews for Traditional Chilaquiles - of Reviews. Most Helpful Most Positive Least Positive Newest.

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