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
How to make Chilaquiles - Chilaquiles Rojo - Mexican Food
#getmyfatpantson
Chilaquiles is one of my favorite breakfast recipes. The best thing about it, you can make it from scratch or use store bought ingredients. But making it from scratch always allows you to hone down the best flavors for a beautiful salsa. These chilaquiles are drenched and soaked in a delicious red salsa, finished with eggs sunny side up and topped with my favorite cheese, queso fresco.
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Chilaquiles recipe:
10 thick corn tortillas
5 Roma tomatoes
1-3 Jalapenos or Serrano Peppers to your choice on heat preference
½ onion
3 garlic cloves
2 tsp oregano
1 tbsp Chicken Bouillon or 1 cup of chicken broth
Half a bunch of Cilantro
Eggs scrambled or Sunny side up
Salt to taste
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Crock Pot
Eggland's Best Buffalo Chilaquiles Recipe
It’s chilaquiles like you’ve never seen them before! This brunch recipe has everything you need. Delicious fresh Mexican-inspired ingredients, a kick from the buffalo sauce, and farm fresh Eggland’s Best Eggs. Share this dish with your family or eat it all up yourself with no regrets! Why? Because Eggland’s Best Eggs have ten times more Vitamin E, stay fresh longer, and each egg is only 60 calories when compared to ordinary eggs.
Let us know in the comments... what’s your favorite way to prepare your eggs?
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How to Make Turkey Chilaquiles | Food Network
Watch and see how Sandra's giving leftover turkey a kick and a crunch.
Get the recipe:
This video is part of Semi-Homemade Cooking with Sandra Lee show hosted by Sandra Lee . SHOW DESCRIPTION :In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The results: mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America's most sought-after culinary experts!
Retro Recipe| All About Authentic Chilaquiles with Homemade Salsa Verde!
It's YesterKitchen on the Road! I'm in Sedona, Arizona at the Creekside Inn learning how to make AMAZING Chilaquiles with authentic homemade Salsa Verde and it's fabulous!
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Creekside Inn -
Here's your recipe:
SALSA VERDE
3 lbs Tomatillos (husked and rinsed)
2 jalapeno peppers (stems trimmed)
1/2 white onion (husked and halved)
3-4 garlic cloves (husked and whole)
3/4 Cup fresh cilantro (rinsed)
3-4 Tbsp vegetable oil
Salt and Pepper to taste
Preheat oven 350. Place tomatillos, white onion, jalapenos, and garlic in high ridge baking pan. Drizzle with vegetable oil. Bake for 30-40 minutes until dark green/browned. Remove from oven and let chill to room temp. In blender or food processor, combine all roasted ingredients (often, two batches) with fresh cilantro, salt, and pepper, and blend to desired consistency. Store in airtight container in refrigerator up to 10 days.
CLAYPOT (or use your own cooking pot) CHICKEN
4-5 lb whole chicken
1 yellow onion
2 Tbsp olive oil
Soak clay pot in water 15-30 minutes. Note: You can use a Dutch Oven. If you do, skip this step above. Meanwhile, rinse bird, pat dry with paper towels, and set aside. Slice onion into large wedges. Place onions in bottom of pot, add bird on top breast side up, and drizzle oil and spread over chicken. Place clay pot top on. Put clay pot on baking sheet into middle rack of oven. Turn heat to 425 and set timer for 80 minutes. After 80 minutes, remove top and bake another 10-15 minutes until breast skin has browned or just before browning.5. Remove from oven, and let chill to room temp. Shred off bone for chilaquiles. Discard/keep onions and broth.
Chilaquiles Assembly
Get your ingredients ready - Shredded chicken, dark and white meat combined (4-5 cups), 3-4 Cups salsa verde,10 Cups tortilla chips (housemade or store bought),Whole white onion, finely diced, Mexican Crema (sour cream also okay),Queso Fresco Cilantro, rinsed and loosely chopped, Fried or Poached Egg(s)
In oven safe dish, combine 3 cups with 10 cups of tortilla chips until tortilla chips are coated. Preheat oven 250, and put pot into the oven to keep chips with salsa warm between plating. Bring nonstick pan to medium heat to fry egg. To plate, add a mound of salsa verde soaked tortilla chips and make small nest. Add 1/2 to 3/4 cup of shredded chicken. On top of chicken, add small amount of white onion, mexican crema, queso fresco, fried egg(s). Garnish with salsa verde and cilantro.
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