CHILAQUILES WITH ANDREA MARES RECIPE BY TASTY
Here's what you need: guajillo chiles, ancho chilies, chiles de árbol, tomato, water, onion, garlic, salt, corn tortillas, canola oil, large eggs, queso fresco, red onion, avocado, fresh cilantro
Provided by Matthew Johnson
Categories Breakfast
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
- Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
- Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
- Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
- Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
- Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 22 grams, Sugar 5 grams
CHILAQUILES BURGERS
Steps:
- For the tomatillo salsa: Preheat the oven to 400 degrees F.
- Toss the tomatillos, garlic, jalapenos and onion with the oil in a medium bowl and season with salt and pepper. Spread on a baking sheet in an even layer and roast, turning a few times, until soft and lightly golden brown, about 25 minutes.
- Put the roasted vegetables in a blender, add the lime juice and process until smooth. Add the cilantro and pulse a few times until just incorporated.
- For the burgers: Shape the beef into four 1-inch-thick burgers. Use your thumb to press a good divot in the center of each. Season the burgers generously on both sides with salt and pepper. Add 2 teaspoons of the oil to a large cast-iron skillet and heat until smoking. Cook the burgers until golden brown on both sides and cooked to medium doneness, about 4 minutes per side. Just before the second side is done, top each burger with 2 slices of Monterey jack, add a splash of water to the skillet, cover immediately and cook 20 seconds to completely melt the cheese. Set aside.
- Heat remaining 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until it begins to sizzle. Crack the eggs into 4 small bowls or ramekins. Slip the eggs into the skillet, season with salt and pepper and cook until the whites are firm and completely cooked but the yolks are still soft and just set up, about 2 minutes.
- Put the burgers on the bottom buns. Top with a few spoonsful of the tomatillo salsa, an egg, a bit more salsa, some crumbled chips, some Cotija, a few jalapeno slices and the bun tops.
CHEDDAR CHILI BURGERS
Big, bold chili and french-fried onions are a fun alternative to the classic burger fixings of ketchup and mustard. The patties are easy to assemble, making this a great weeknight sandwich. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine beef and chili powder. Shape into 4 patties. Pan-fry, grill or broil until meat is no longer pink. , Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops.
Nutrition Facts : Calories 584 calories, Fat 28g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 1081mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 5g fiber), Protein 34g protein.
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