How To make Chilaquile Casserole
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FORMATTED BY LISA CRAWFORD---------------- 12 Uncooked corn tortillas
1 md Anaheim or poblano chili
-minced (or 2 4-oz cans -diced green chilies) 2 To 3 cups grated jack cheese
4 Eggs
2 c Buttermilk
Salt and pepper OPTIONAL ITEMS:
1 To 2 cups cooked pinto beans
1/2 lb Firm tofu thinly sliced
1 c Chopped onion, sauteed
1 To garlic cloves :
sauteed
-minced 1 sm Zucchini -- sliced and sauteed
ds Cumin, and dried bell pepper -or oregano
Preheat oven to 375 degrees F. Butter or oil a 2-quart casserole or a 9-by-13-inch pan. Tear 6
tortillas into bite size pieces and spread them evenly in the casserole. Spread half the chilies and half the cheese over the tortillas. (At this point, spread, sprinkle or place any optional items on top of the cheese) Tear the remaining tortillas and spread them on top. Follow with the remaining chilis and cheese. Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole. Bake uncovered for 35 minutes. Serve hot, warm or at room temperature. Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g fat(43%), 5.4g fiber, 268mg chol, 657mg sodium Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian, Miami Herald, 11/2/95
How To make Chilaquile Casserole's Videos
Gluten Free Chilaquiles
Chilaquiles. Or, as we like to say “chill-a-kee-les” for the sheer comfort this warm, tasty, casserole dish brings to our bellies. This is the perfect recipe to help you repurpose leftover tortillas, while adding on salsa and cheese to your estomago’s delight. The best part? For all you enchilada lovers, this recipe has a very similar taste profile and ingredients but is a bit easier to make.
Chilaquiles Casserole
Servings: 8 servings
Prep: 15 minutes
Total Time: 45 minutes
Ingredients
Baked Tortilla Chips:
8 Grain Free Almond Flour Tortillas
1 Tbsp. Avocado Oil
½ tsp. Sea salt
2 cups salsa verde
Toppings:
3fried eggs (optional)
1 avocado, diced
1 roma tomato
½ cup black beans
3 tablespoons chopped red onion
2 tablespoons chopped cilantro
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Slice each whole tortilla into triangle pieces. [Note: We got 8 triangles out of 1 tortilla.]
3. Place triangle tortilla slices on the baking sheet and brush both sides with avocado oil. Sprinkle tops with sea salt.
4. Place the tray in the oven and bake until golden brown (about 10 minutes).
5. Heat a skillet to medium heat and add salsa verde. Raise heat to medium-high and bring to a simmer.
6. Remove from heat and add in the baked tortilla chips.
7. Toss to coat all sides and then cover with a lid and let sit for 2-5 mins.
8. Uncover and your favorite toppings! We used black beans, tomatoes, fried eggs, avocado, red onion, and cilantro.
9. Enjoy!
Authentic Mexican RED CHILAQUILES | Mexican BREAKFAST | EASY AND CLASSIC Mexican recipe
Red chilaquiles is such a comforting Mexican breakfast that takes us on a trip to revisit childhood memories and times spent with family around the dining table. If this is the first time you try them you will taste and feel close to Mexico and get a feel of its rich and profound culture. Our ancestors left their print of creativity in each of their recipes by using ingredients at hand and available in their region. Love the process, enjoy the aromas and celebrate the flavors.
For translated recipes to Spanish visit: Villa Cocina Español
???? Special thanks to my husband (Cameraman) for always giving his 100% and enjoying what he does.
????PRODUCTS IN THIS VIDEO ????
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➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ Le Creuser 2 qt saucepan:
➤ Johns Boos block cutting board care and maintenance set:
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
➤ OXO wooden spoons:
➤ OXO good grip kitchen scissors:
➤ Spider strainer (Deep fry):
Chilaquiles Recipe ????
For the fried tortillas
8 oz or 10 ea corn tortillas
1’’ canola oil
For the sauce
1/2 ea medium white onion
2 ea garlic cloves
1 ea tomato
Chiles (red dried chilis)
3 large guajillos
2 chiles puya
4 ea epazote leafs
2 cups of chicken stock- if needed you can add more when blending the sauce as explained in the video.
3 TBSP olive oil
Salt to taste
- Accompany with fried eggs
For the toppings
Sour cream
Queso fresco- Mexican style cheese
White onion (sliced)
Avocado (additional)(sliced)
???? ***Other items in my kitchen *** ????
✰ Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
✰ Molcajete 8’’ :
✰ Cuisinart Electric Griddle, stainless steel :
✰ Tranmix cooking meat thermometer digital :
✰ Silpad pastry non-stick workstation mat 15-1/8’’ x 23’’ :
???? Explore more DELICIOUS recipes
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❃ Queso fundido:
❃ Red pork pozole: ttps://youtu.be/s2T4elptaBY
❃ Roasted chicken:
❃ Tostadas de tinga:
☞ Enjoy a TASTY Dessert ????
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Chilaquiles - Green Chilaquiles - Mexican Breakfast
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Chilaquiles Breakfast Casserole | Betty Crocker Recipe
Chilaquiles is a traditional Mexican dish that simmers fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that’s sure to be a hit!
Chilaquiles Breakfast Casserole recipe:
Chilaquiles-Style Breakfast Casserole. A Publix Aprons® Recipe.
This Mother’s Day, treat Mom with this savory casserole for breakfast or brunch. To find the full recipe visit
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THE BEST Birria de res Chilaquiles Rojos Recipe “BirriaQuiles” | Ultimate Mexican Breakfast Recipe
Mexican American chilaquiles in purgatory! If you love regular chilaquiles or hot ???? lava as Cloud says lol, you’ll love the brunch special. The authentic flavor of the mild sauce smothered corn chips dazzled up with some juicy beef Birria, cheesy blends, with a creamy egg- Oh, yeah!! I’m not done lol and once you make this recipe you’ll know exactly what I’m talking about. I hope you enjoyed having brunch with us friends. Mark your calendar as we join you every Sunday going forward for a delicious brunch recipe. #viewsclub nothing but love and kindness towards you always ???? Stephanie and, Cloud
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Ingredients
Oil
10 to 15 corn tortillas or Corn chips as used in video
4 eggs
4 to 6 Chiles Guajillos (I had small ones and used 6)
3 to 4 Roma Tomatoes or 1 can tomato sauce
1 1/2 cups water or chicken broth
1/2 white or yellow onion
2 to 4 Garlic cloves
1 1/2 Tbs Chicken bouillon (After you cook for 6 mins taste and adjust if needed)
For spicy chilaquiles add 2 new Mexico chilis
For Extra spicy add 4 chiles de arbor or cayenne powder
Toppings
Beef birria or your choice of protein
Birria chili oil queso fresco recipe -
Green onions
Purple onion
Mozzarella cheese or your choice of melty cheese
Cotija cheese
Birria de res recipe
Perfect Tostadas recipe
Commonly used Mexican chili peppers
Hair mask recipe
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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