Best 5 Chilaquiles Cha Cha Cha Recipes

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Savor the vibrant flavors of Mexico with the tantalizing dish known as "chilaquiles cha cha cha". This delectable breakfast or brunch dish is a delightful fusion of contrasting textures and zesty flavors. It showcases crispy tortilla strips, simmered in a flavorful tomato-based sauce, combined with cheese, sour cream, and a variety of toppings that add a touch of freshness and indulgence. Each bite is a perfect balance of spice, tang, and creaminess, making this a dish that's sure to awaken your taste buds.

Let's cook with our recipes!

STUFFED CHA-CHA CRAB CHILIES



Stuffed Cha-Cha Crab Chilies image

Provided by Food Network

Categories     main-dish

Time 43m

Yield 6 servings

Number Of Ingredients 13

12 tomatillos, husked and rinsed
1 small onion, quartered and peeled
6 medium cloves garlic, peeled
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon chipotle hot sauce
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon sea salt
6 large poblanos
4 ounces smooth, mild goat cheese
3/4 cup shredded Monterey Jack cheese
12 ounces cooked crabmeat, picked through for shells and cartilage

Steps:

  • Preheat broiler.
  • For the sauce: Place tomatillos, onions, and garlic in a large heavy skillet. Heat over medium-high heat, turning often, until charred all over but still firm, about 5 minutes. Transfer mixture to a food processor and add cumin, cayenne, hot sauce, cilantro, lime juice and salt. Process to a coarse puree. Return mixture to skillet and keep warm while preparing the stuffed chilies.
  • For the chilies: Place poblanos on a baking sheet and broil, turning a few times until all sides are charred. Place in a paper bag and seal. Let steam about 10 minutes to loosen the skin.
  • Meanwhile, in a medium bowl, combine the goat cheese, Monterey Jack and crabmeat. Set aside.
  • Peel poblanos, then cut a slit lengthwise down 1 side only, and carefully remove seeds. Stuff each with cheese mixture and place them cut side up on a baking sheet, gently pressing to seal. Broil until cheese is melted and poblanos are heated through, about 6 to 8 minutes. Transfer to serving plates and spoon sauce around the stuffed chilies.

CHA CHA'S WHITE CHICKEN CHILI



Cha Cha's White Chicken Chili image

Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.

Provided by Cathy

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Steps:

  • Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
  • Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Nutrition Facts : Calories 684 calories, Carbohydrate 74.9 g, Cholesterol 101.9 mg, Fat 16.8 g, Fiber 17.1 g, Protein 59.1 g, SaturatedFat 7 g, Sodium 1896 mg, Sugar 4.7 g

CHA CHA'S WHITE CHICKEN CHILI



Cha Cha's White Chicken Chili image

I first found this recipe on Allrecipes.com, about 2 years ago and have made it serveral times since. It was submitted by Cathy. It currently has ***** and 288 ratings. I made it this past week for my weekly soup lunch and it was a crowd pleaser.

Provided by Doing it Right

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, crushed
1 (4 ounce) can jalapeno peppers, diced
1 (4 ounce) can green chili peppers, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon cayenne pepper
2 (14 1/2 ounce) cans chicken broth
3 cups chicken breasts, diced
3 (15 ounce) cans white beans (15 ounces)
1 cup monterey jack cheese, shredded

Steps:

  • Heat oil in a large sauce pan over medium-low heat.
  • Slowly cook and stir the onion until tender.
  • Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
  • Continue to cook and stir the mixture until tender, about 3 minutes.
  • Mix in chicken broth, chicken and white beans.
  • Simmer 15 minutes, stirring occasionally.
  • Remove the mixture from the heat.
  • Slowly stir in the cheese until melted.
  • Serve warm.

Nutrition Facts : Calories 574.5, Fat 14.7, SaturatedFat 6.5, Cholesterol 25.1, Sodium 850.3, Carbohydrate 77.4, Fiber 17.4, Sugar 5.6, Protein 36.1

CHA-CHA CHILI



Cha-Cha Chili image

This recipe has just evolved over the years. It's more of stew than a chili in my opinion. Everyone always loves it. You can make it as hot or as mild as you family likes. We usually have crackers or cornbread with it.

Provided by riffraff

Categories     Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb ground beef or 1 lb ground pork
1 medium onion, chopped
1 stalk celery, chopped
2 poblano peppers, seeded and chopped
3 -5 garlic cloves, minced
1 (1 1/4 ounce) package of mccormicks chili seasoning mix
1 -2 tablespoon chili powder
1 tablespoon ground cumin
1 (14 ounce) can chicken stock
1 (15 ounce) can black beans, rinsed (optional)
1 (11 ounce) can corn, reserve liquid
1 (14 1/2 ounce) can tomatoes with juice
1 -5 chipotle chile in adobo, chopped (optional)
green onion, chopped
shredded cheese
sour cream

Steps:

  • Cook meat, add onion, celery and poblano about halfway through.
  • You may have to a dd a little oil if it starts to stick.
  • Add salt and pepper to meat so it will not be bland, we are building flavors here.
  • Add garlic near the end, be careful not to burn as it will be bitter.
  • Sprinkle McCormicks (packaged chili mix) and chili powder over meat and veggies and stir well.
  • Cook over medium heat for a minute or so.
  • Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat), if using.
  • Cook down for 15 or 20 minutes.
  • Add rinsed beans and corn (with juice).
  • To make this a soup: Add 2 more cans of stock.
  • Top with green onion, cheese and sour cream.

CHILAQUILES



Chilaquiles image

Provided by Ian Knauer

Categories     Blender     Side     Fry     Super Bowl     Kid-Friendly     Quick & Easy     Cinco de Mayo     Graduation     Lunch     Poker/Game Night     Party     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 to 6 (Light Main Course) servings

Number Of Ingredients 9

1 (8-oz) package 6-inch corn tortillas
1 cup vegetable oil
3 cups tomato salsa (26 ounces)
1 cup chopped cilantro, divided
3 garlic cloves, finely chopped
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup chopped red onion
1 cup crumbled queso fresco or ricotta salata (1/4 pound)

Steps:

  • Stack tortillas and cut stack into 8 triangles.
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
  • Purée salsa with 1/2 cup cilantro in a blender.
  • Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
  • Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
  • Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.

Tips:

  • Use day-old corn tortillas: This will help them hold their shape better when you fry them.
  • Cut the tortillas into uniform strips: This will help them cook evenly.
  • Don't overcrowd the pan when frying the tortillas: This will prevent them from sticking together.
  • Fry the tortillas until they are golden brown and crispy: This will give them the best flavor and texture.
  • Use a flavorful salsa: This is the key to making a great chilaquiles dish.
  • Add your favorite toppings: There are endless possibilities, so get creative!

Conclusion:

Chilaquiles is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your own taste. With so many different variations, there's sure to be a chilaquiles recipe that everyone will love.

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