Chilaquiles. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex version.

Chilaquiles verdes are made with a salsa made from tomatillos, onions, jalapeños, and cilantro (hence the "greens" in the translation). Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth. Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [t͡ʃiːlaːˈkilit͡ɬ] ("chiles and greens") is a traditional Mexican dish consisting of corn tortillas cut in quarters and lightly fried. You can have Chilaquiles using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chilaquiles

It's 150 g of chips de tortillas (cf ma recette).
It's of Salsa verde.
Prepare 4 of tomates vertes.
Prepare 1/2 of oignon.
You need of Quelques branches de coriandre fraiche.
It's 1 of petit piment vert frais.
It's 1 gousse of d'ail.
You need 15 cl of d'eau.
It's of Bouillon en poudre.
Prepare 2 cuillères à soupe of d'huile.
You need of Sel.
You need of Accompagnement.
Prepare 2 of oeufs.
Prepare of Crème fraîche.
You need of Fromage.

Get Chilaquiles Recipe from Food Network. Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A standard Mexican breakfast, chilaquiles (chee-lah-KEE-lays) turn yesterday's unused tortillas into a tasty base for an assortment of possible toppings.

Chilaquiles step by step

Faire bouillir les tomates et le piment pendant 8 minutes jusqu'à ce que les tomates changent de couleur et deviennent un peu plus foncées..
Dans un mixeur, mettre tous les ingrédients de la salsa verde sauf le bouillon et l'huile et mixer jusqu'à ce que la sauce soit bien lisse..
Dans une poêle, faire chauffer l'huile. Éteindre le feu une fois chaude et verser la sauce dans la poêle. Rallumer le feu, ajouter le bouillon en poudre. Remuer et faire cuire à feu vif 3 minutes..
Faire cuire les oeufs au plat. Dans une assiette, disposer les chips de tortilla, ajouter la sauce au-dessus, puis le fromage (pour qu'il fonde), la crème et l'oeuf. On peut également rajouter de la coriandre fraîche et des oignons, du poulet... Buen provecho!.

The cook cuts or tears the tortilla into strips (corn being traditional but flour an acceptable option if you prefer), then fries them in oil until they turn slightly brown and crispy. Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried. They are then topped off with salsa roja or salsa verde, fresh herbs, queso fresco, crema, an egg, and sometimes chicken. Today I am going to share the version with salsa verde. Chilaquiles are eaten alone or with beans, eggs or shredded chicken. ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US.