Best 2 Chilaquiles For A Crowdfrom Rick Bayless Recipes

Indulge in the vibrant flavors of Mexican cuisine with our comprehensive guide to Chilaquiles. This versatile dish, perfect for a crowd, combines crispy tortilla chips, tangy salsa, and a medley of colorful toppings. Whether you prefer a classic green salsa or a spicy red salsa, we have recipes that cater to every palate. With variations such as Chilaquiles Rojos, Chilaquiles Verdes, and Chilaquiles con Pollo, you'll find the perfect recipe to tantalize your taste buds. Get ready to impress your friends and family with this iconic Mexican breakfast or brunch dish that's sure to become a favorite.

Here are our top 2 tried and tested recipes!

CHILAQUILES FOR A CROWD...FROM RICK BAYLESS

Chilaquiles for a Crowd...from Rick Bayless image

I fell in love with Chilaquiles while on a trip to Cancun. I recently found this recipe from Rick Bayless, and I am thrilled to have it! I haven't tried it yet, but I'm sure that it is to die for like everything else he does. I've posted it here for safe keeping. When I do make it, I will probably scale it down for just the two of us. update; This was amazing! Just like I remembered! I made this today and used 1 jar of the salsa and 1 cup of chicken broth. I also bought a package of refrigerated corn tortillas. I cut into 9ths pizza style, and fried them in oil. I used 18 tortillas. I used a mexican queso fresco, a mexican crumbling fresh farmers type cheese for the garnish. Totally delish! My scaled down verson would feed 4 to 6 as a main dish, or maybe 10 as a side.

Provided by BETHANY T.

Categories One Dish Meal

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
2 large onions, sliced (divided use)
3 (16 ounce) jars salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
24 ounces tortilla chips, preferably rustic homestyle ones
2 cups shredded mexican melting cheese (like Chihuaua or monteray Jack)
2 cups shredded cooked chicken
3/4 cup sour cream thinned with a little milk or 3/4 cup cream
1/2 cup grated mexican queso anejo (optional) or 1/2 cup other garnishing cheese (optional)
1/2 cup cilantro (to garnish)

Steps:

In a very large, (6-quart) Dutch oven, heat the oil over medium high.
Add about 2/3 of the onions, and cook, stirring often, until richly browned.
Add salsa and broth and bring to a boil.
When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out.
Strew the chicken over the top, then cover and let stand 3 to 4 minutes.
Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro.
serve without hesitation.

Nutrition Facts : Calories 467.2, Fat 23.6, SaturatedFat 5.3, Cholesterol 29.6, Sodium 1441.4, Carbohydrate 49.5, Fiber 5.4, Sugar 5.7, Protein 17.8

SIMPLE CHIPOTLE CHILAQUILES

Simple Chipotle Chilaquiles image

If you've never heard of chilaquiles, it's time to change that. Most people would fry up yesterday's tortillas and simmer them in a simple roasted tomato sauce. When they're that not-too-crispy, not-too-mushy texture that I absolutely love, they get spooned onto a plate, drizzled with crema and sprinkled with cheese.

Provided by Rick Bayless

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

5 plum tomatoes, may substitute fire-roasted whole canned tomatoes
1 1/2 tablespoons extra-virgin olive oil
1 small white onion
3 cloves garlic
3 canned chipotle chiles en adobo
1/2 cup epazote leaves, may substitute cilantro leaves
Kosher salt
4 cups chicken broth or water, plus a little extra as needed; may substitute vegetable broth
8 ounces thick, homestyle tortilla chips
1/3 cup crème fraîche, may substitute crema or sour cream
1/4 cup Mexican queso anejo cheese, crumbled, may substitute Romano

Steps:

Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
(Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.

Tips:

Use day-old corn tortillas: This will help them to hold their shape better when fried or baked.
Cut the tortillas into thin strips: This will help them to crisp up evenly.
Fry the tortillas in batches: Do not overcrowd the pan, or the tortillas will not crisp up properly.
Use a large skillet or baking sheet: This will help to ensure that the tortillas are evenly cooked.
Season the tortillas liberally: This will help to add flavor and prevent them from becoming bland.
Use a variety of toppings: This will help to make your chilaquiles more interesting and flavorful.
Serve the chilaquiles immediately: This will help to prevent them from becoming soggy.

Conclusion:

Chilaquiles are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can easily make chilaquiles for a crowd. Just be sure to follow the tips above to ensure that your chilaquiles turn out perfect.