Chilaquiles ovenschotel met salsa saus, bonen en ei recept
Deze chilaquiles ovenschotel met salsa saus, bonen en ei is een variatie op een Mexicaans recept. Comfort food waar je zeker van zal genieten!
Geen recept meer missen | Abonneer je nu op Eetman
Voor het hele recept zie:
Ingrediënten voor 4 personen:
- 8 kleine naturel tortilla’s (320 gram)
- 2 eetlepels zonnebloemolie
- 2 middelgrote uien
- 3 tenen knoflook
- 1 rode peper
- 4 Roma tomaten
- 125 gram gegrilde rode paprika uit pot
- 1 paddenstoelen bouillonblokje
- 400 gram blik zwarte bonen
- 150 gram blik mais
- 250 gram jong belegen kaas
- 4 eieren
Ook nodig
- staafmixer
- oven
Healthy DIY Chilaquiles
My healthy cooks, today we're traveling back to Mexico City where I've just been traveling, and was so inspired by the culture, the people, and of course the cuisine. We're celebrating Cinco de Mayo with this breakfast option: chilaquiles! Let's get into this spectacular color-packed dish!
Full Recipe Here:
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For more healthy recipes like this one, check out my Healthy Cook: $5 Meals Ebook here!
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Green Chilaquiles with Chicken
#GreenChilaquileswithchicken #Chilaquilesverdesconpollo
Green Chilaquiles with Chicken | In this video, I'll show you how to make Green Chilaquiles with Chicken, aka, Chilaquiles Verdes con Pollo. It's the ultimate Mexican Comfort food with green salsa (salsa verde) soaked over corn tortillas with tender chicken. Fresh, bright garnishes complete this fabulous dish.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
Chilaquiles Verdes with Chicken
recipe by shereen pavlides
10 tomatillos - stemmed, husked
4 cubanelle peppers
2 poblano chiles
1 serrano chile (optional: if you want it extra spicy)
3 tablespoons canola oil - divided
kosher salt / fresh finely ground black pepper
6 garlic cloves - sliced
5 green onions - sliced, dividing whites and dark green slices
2 cups chicken stock or low sodium chicken broth
2 1/4 pounds boneless, skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
2 limes - 1 cut into wedges, 1 cut in half
1 bag thick, hearty corn tortilla chips
Garnishes:
1/2 pound Monterey jack cheese - freshly grated
red or white onions - thinly sliced, rinsed under cold water in a fine mesh strainer (de-flamming)
Mexican crema or sour cream
chopped cilantro
Directions:
Adjust oven rack directly under the broiler. Heat broiler on HIGH.
Place tomatillos, cubanelle peppers, poblano chiles, and serrano chile (if using) onto a foil lined, rimmed baking sheet. Drizzle 1 tablespoon oil evenly over all of the chiles and peppers. Season with salt and pepper. Toss.
Place under the broiler until charred on both sides, 5 - 8 minutes (turning halfway through). Remove to cool. Once cooled, remove the stems and seeds from the poblanos and serrano (if using). {This will remove some of the heat, there will be enough heat without the seeds}.
Adjust rack to the middle position. Heat oven to 400 degrees F.
Heat a 6-quart dutch oven over medium heat. Add 1 tablespoon oil. When the oil is heated, add garlic and the whites of the green onions. Sauté until the garlic is fragrant, 1 - 2 minutes. Remove with a slotted spoon to a blender. Reserve the pot for the chicken.
Place chiles, peppers and chicken stock into the blender, with the garlic and onions. Puree until smooth. Season to taste. Set aside.
Pat the chicken dry with heavy duty paper towels. Season with salt and pepper on both sides.
Heat the pot over medium-high heat. Add the remaining 1 tablespoon oil. When the oil is heated and shimmers, add the chicken. Sear on both sides until golden brown, about 2 minutes per side. {Work in two batches, if all the chicken does not comfortably fit in one even layer}
Pour the salsa verde over the chicken. Season the salsa verde with cumin and coriander. Stir. Cover. Place into the oven until the chicken is fork tender, 45 - 50 minutes. Remove to rest, 10 minutes. Using two forks. Shred chicken into the salsa verde. Squeeze 1 lime into the sauce. Season to taste. Stir.
Using your hands, roughly crumble the tortilla chips, divided among shallow bowls. Generously ladle salsa verde with chicken over the chips.
Garnishes:
Sprinkle Monterey Jack cheese on top, lade a little more hot sauce over the cheese (to melt the cheese).
Garnish with a few green onions (optional), onion slices, a dollop of sour cream or crema and cilantro. Serve lime wedges on the side for squeezing.
SLOW COOKER: HIGH for 2 hours. LOW for 4 - 6 hours.
PRESSURE COOKER: HIGH 15 - 20 MINUTES. Natural release.
How to Make Chilaquiles
FULL RECIPE BELOW
Learn how to make authentic chilaquiles with Chef Mark from LearnToCook.com. Check out more from Learn To Cook at
CHILAQUILES RECIPE:
Ingredients:
2 cups of red sauce (Canned or jarred)
1 cup of tortilla chips
1 tsp Epizote Herb
Toppings:
Pinto Beans
Guacamole
Queso fresco
red onion
sour cream
Nopales (diced up)
cilantro
Fried egg
Directions:
1. Heat up the red sauce, add some epizote and cover the tortilla chips in the sauce.
2. Add toppings like, beans, guacamole, queso fresco, red onion, sour cream, nopales, cilantro and fried egg.
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Best (Chorizo) Chilaquiles | SAM THE COOKING GUY
Is this a traditional recipe? No
Will old-school chilaquiles people hate me for it? Probably
Is it quick and delicious? Hell yes!!
Should you make it? Abso-effing-lutely
00:00 Intro
00:24 Building
1:28 Cooking instructions
1:51 Cooking an egg
2:08 Plating
2:35 First Bite
3:19 Outro
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