Best 4 Easy Microwave Chilaquiles Recipes
**Chilaquiles: A Savory Mexican Breakfast Dish, Made Easy in the Microwave**
Chilaquiles, a traditional Mexican breakfast dish, is a vibrant and flavorful combination of crispy tortilla strips simmered in a savory sauce, typically made with salsa or tomatoes. This beloved dish is known for its versatility, allowing for customization with various toppings and ingredients. In this article, we present a collection of easy-to-follow microwave chilaquiles recipes that cater to different dietary preferences and spice levels. From the classic red chilaquiles to unique variations like green chilaquiles and chilaquiles with eggs, these recipes offer a delightful and convenient way to enjoy this Mexican classic. Each recipe provides step-by-step instructions, a list of readily available ingredients, and cooking tips to help you create a delicious and satisfying chilaquiles meal in the comfort of your home.
EASY MICROWAVE CHILAQUILES
This Mexican-inspired breakfast dish is a great addition to any meal, and so easy to prepare. You can use Monterey Jack cheese if you prefer.
Provided by Patty Pelfrey
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 4
Number Of Ingredients 4
Steps:
- Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top.
- Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.
Nutrition Facts : Calories 949.8 calories, Carbohydrate 46.6 g, Cholesterol 179.8 mg, Fat 74.3 g, Fiber 3.7 g, Protein 28.2 g, SaturatedFat 39.1 g, Sodium 858.1 mg, Sugar 0.7 g
EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
SUPER EASY CHILAQUILES
This is Mexican comfort food at it's best! A fast, easy, and flavorful meal without meat. Serve topped with sour cream and a side of black beans. Delicious!
Provided by Alona Sandoval-Grenacher
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
- Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.
Nutrition Facts : Calories 1074.2 calories, Carbohydrate 65.2 g, Cholesterol 628.7 mg, Fat 74.1 g, Fiber 9.6 g, Protein 41.8 g, SaturatedFat 21.5 g, Sodium 1519.2 mg, Sugar 6.2 g
SHORTCUT CHILAQUILES
Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.
Provided by Alison Roman
Categories breakfast, brunch, lunch, weekday, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
- Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
- Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
- Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
- Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
- Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 25 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 815 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- To make your chilaquiles extra crispy, use day-old tortillas. This will help them hold their shape better in the microwave.
- If you don't have salsa verde on hand, you can use another type of salsa, such as red salsa or tomatillo salsa.
- Be careful not to overcook the chilaquiles in the microwave. Overcooked chilaquiles will be mushy and not very appetizing.
- Top your chilaquiles with your favorite toppings, such as cheese, sour cream, avocado, or cilantro.
- If you want to make your chilaquiles ahead of time, you can store them in the refrigerator for up to 3 days. When you're ready to serve, simply reheat them in the microwave until warmed through.
Conclusion:
Microwave chilaquiles are a quick and easy way to enjoy this classic Mexican dish. With just a few simple ingredients and a few minutes of your time, you can have a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy breakfast, lunch, or dinner, give microwave chilaquiles a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
