Best 2 Chicken Chilaquiles With Fried Eggs Recipes
Indulge in the tantalizing flavors of Chicken Chilaquiles with Fried Eggs, a delectable Mexican dish that combines crispy fried corn tortillas, a flavorful chicken and tomatillo salsa, and the richness of fried eggs. Embark on a culinary journey with our three variations of this beloved recipe.
1. **Classic Chicken Chilaquiles with Fried Eggs:**
Savor the traditional taste of chicken chilaquiles, prepared with a homemade chicken and tomatillo salsa that bursts with freshness and tanginess. Perfectly fried corn tortillas are tossed in the salsa, creating a vibrant and flavorful base for your dish. Top it off with sunny-side-up fried eggs, adding a luscious creaminess that complements the crispy and tangy tortillas.
2. **Green Chicken Chilaquiles with Fried Eggs:**
Experience a vibrant twist on the classic recipe with Green Chicken Chilaquiles. This variation features a unique tomatillo-based salsa verde, imparting a bright and herbaceous flavor to the dish. The crispy corn tortillas absorb the salsa verde, creating a delectable combination of textures and flavors. Fried eggs add a touch of richness and creaminess, balancing the tangy and zesty salsa.
3. **Red Chicken Chilaquiles with Fried Eggs:**
Indulge in the bold and spicy flavors of Red Chicken Chilaquiles. This rendition uses a rich and flavorful salsa roja, made with roasted tomatoes, guajillo and ancho chiles. The crispy corn tortillas are coated in the aromatic salsa, resulting in a dish that's both visually appealing and tantalizing to the taste buds. Fried eggs provide a creamy contrast to the spicy salsa, creating a harmonious balance of flavors.
CHILAQUILES WITH FRIED EGGS
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Pepper Breakfast Brunch Bake Vegetarian Cinco de Mayo Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For red chile sauce:
- Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.
- Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
- For assembly:
- Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2". Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°F. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2-3 minutes. Transfer chips to prepared sheet and season with salt.
- Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4-5 minutes.
- Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.
- Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.
CHICKEN CHILAQUILES VERDES
This delicious Mexican dish makes for a great weeknight dinner or even breakfast when paired with eggs.
Provided by maxwell
Categories Mexican Main Dishes
Time 6h25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.
- Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.
- Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.
- Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
- Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.
- Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 36.2 g, Cholesterol 51.8 mg, Fat 16.7 g, Fiber 4.1 g, Protein 18.8 g, SaturatedFat 6 g, Sodium 796.6 mg
Tips:
- To make the ultimate Chilaquiles, start with homemade Tortilla chips. Simply cut corn tortillas into wedges and fry them until golden and crispy.
- Use fresh, flavorful ingredients such as ripe tomatoes, onion, and cilantro to make the salsa. Don't be afraid to experiment with different types of chilies to achieve the desired level of spiciness.
- When assembling the Chilaquiles, be generous with the salsa and cheese. This will ensure that each bite is packed with flavor and texture.
- For a heartier meal, add some protein such as shredded chicken or crumbled chorizo to the Chilaquiles.
- Top the Chilaquiles with a fried egg for a truly indulgent breakfast or brunch.
Conclusion:
Chicken Chilaquiles with Fried Eggs is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its vibrant flavors and textures, it's sure to be a hit with everyone at the table. So why not give it a try today? You won't be disappointed!
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