Top Rated Chilaquiles Recipes

Chilaquiles
Chilaquiles are a staple in Guanajuato and everyone seems to have their favorite salsas for preparing it. This dish not only offers two distinct flavors from the use of two common Mexican sauces (Salsa Verde and ranchera) but makes for a festive presentation (when garnished with sour cream, it shares the same color as the Mexican flag). While the preparation may seem a little daunting, this dish utilizes staples that are always in the Mexican home. Shredded chicken is often added to fortify the dish and topping the plate with fried fresh farm eggs is a classic way of battling the previous days cerveza and/or tequila indulgence. One would have to assume that the dish’s origins are based on a way to utilize stale tortillas left over from the previous day’s meal. Although frying stale tortillas in vegetable oil is the classic preparation, I’ve had great success in substituting high-quality tortilla chips or broken tostadas (keep in mind the salt content of the tortilla chips that are being used and adjust your seasonings accordingly).
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Chilaques
Chilaquiles is a Mexican dish that uses leftover tortillas, crisped, as the base for a topping of a sauce, cheese, and eggs (or chicken). Just as a frittata uses up extra sautéed vegetables and yesterday’s pasta, or as fried rice makes the most of Sunday night’s dried-out takeout, Chilaquiles takes these ingredients and makes them each transcend their individual taste value into a dish that you would never think was composed of leftovers. I’d had in mind, actually, to make something more like Migas, a Spanish dish of leftovers — stale tortilla chips specifically. In Migas, the tortilla chips (or tortillas or just bread) are scrambled with the eggs, but there was no way I was scrambling my chips in with my eggs. Why? Because, wanting to make use of the mandoline I got for Christmas, I decided to make fresh, homemade potato chips. (I had neither tortillas nor tortilla chips, incidentally. I can’t figure out where the decision to make Chilaquiles or Migas came from in the first place.) The chips were warm, thin, salty — so good — and I didn’t want to sacrifice their crispness to the eggs. So I subverted tradition, made chips solely for the purpose of using them in a leftover-inspired plate of food, and enjoyed the fresh fried-ness of my lunch. — Cara Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.
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Green Chilaquiles
There’s nothing quite like an impressive mound of freshly fried tortilla chips, carnitas, and scrambled eggs to beat even the toughest hangovers. This recipe packs a punch, too, with tomatillos and jalapeños bringing the heat. Click here to see the Chefs' Favorite Hangover Cures story.
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Chilaquiles with Pasilla Salsa and Hen-of-the-Woods Mushrooms
In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. We omit the eggs and instead combine hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main course. See all mushroom recipes. Click here to see Jump Into the Kitchen with 'America's Greatest Home Cooks'.
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www.epicurean.com
Cut the tortillas into 1" x 1" squares and, if possible, let them sit out a day before making this dish so they can get a bit stale. Grind the tomatoes in a blender with the oregano, peppers, salt and water as needed to loosen the blades (about 1/3 ...
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Chef #783410
chilaquiles
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4-H Mom
A friend gave me this recipe.
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Ice Cool Kitty
Adapted from my local newspaper. This makes a filling breakfast or a very nice "Breakfast for Dinner".
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