Chilaquiles with chicken and fried eggs

Votes: 1

How to Make - Chicken and Egg Chilaquiles

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 723, total fat 45 G., saturated fats 12 G., proteins 49 G., carbohydrates 30 G., fiber 6 G., cholesterol 343 mg, sodium 1078 mg, sugar 4 G.

Chilaquiles are a classic Mexican breakfast, typically made with crispy tortilla chips dipped in a rich salsa and served with scrambled eggs, chicken, queso fresco, and/or sour cream. To make a delicious homemade salsa, grill tomatoes, jalapeños, onions, and garlic and toss them with spices like oregano. Roasted vegetables add a richer, more vibrant flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 plum tomatoes, halved lengthwise
1 jalapeño, halved lengthwise (remove seeds to reduce heat)
1 white onion, cut into 4 pieces
2 cloves garlic, unpeeled
2 tbsp vegetable oil + extra for frying
12 corn tortillas, cut into 8 triangles
1 tbsp sesame seeds
0.5 tsp dried oregano
3 tablespoons ground ancho pepper
1 bunch of cilantro (leaves separated from stems)
1 grilled chicken, skin removed, meat shredded
1 cup lightly salted chicken broth
6 large eggs
0.5 tbsp. grated cotija cheese
6 radishes, thinly sliced
1/3 cup Mexican or regular sour cream (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, tortilla, grilled chicken, plum tomatoes, jalapeno pepper, Cotija cheese, radish, ancho pepper, sesame, oregano, sour cream

Cooking the dish according to the recipe:

Preheat the oven to broil. Place the tomatoes and jalapeños, cut-side down, on a foil-lined baking sheet. Add the onion and garlic and broil until the vegetables are blackened, 7-10 minutes. Peel the garlic.
Meanwhile, heat about 1 cm of vegetable oil in a deep saucepan over medium heat until it reaches 175°C (350°F) on a deep-fry thermometer. Fry the tortillas, a few at a time, until lightly browned, about 1 minute. Transfer with a slotted spoon to paper towels to remove excess oil; lightly season the hot tortillas with salt.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sesame seeds and toast until golden, 2-3 minutes. Transfer to a blender along with the roasted vegetables, oregano, chili powder, 1 teaspoon of salt, and cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring frequently, until thickened, 8-10 minutes. Partially cover the pan if the sauce starts to splatter. Reduce the heat to medium. Add the chicken and broth and cook for 3-4 minutes. Stir in the tortillas and cook until tender, about 1 minute. Keep the chilaquiles warm while you fry the eggs.
Divide the chilaquiles among plates. Top with an omelet and sprinkle with cheese, radish slices, and cilantro leaves. Drizzle with sour cream, if desired.

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