CHIPOTLE CHILAQUILES
"I first had this dish in the Yucatán and immediately loved it. Try it with a super-spicy Bloody Mary," says Anne.
Provided by Anne Burrell
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon.
- Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary.
- While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
- Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
- When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema.
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Masecha Khotle
[email protected]I made these chilaquiles for breakfast this morning and they were a hit! The chipotle sauce was flavorful and the eggs were cooked perfectly. I would definitely make this recipe again.
Pujan Ghimire
[email protected]These chilaquiles were delicious! The chipotle sauce was perfect and the eggs were cooked just the way I like them. I will definitely be making this recipe again.
Md Ashik Ahmed
[email protected]I'm not a huge fan of spicy food, but these chilaquiles were surprisingly mild. The chipotle sauce was flavorful without being too hot, and the eggs were cooked perfectly. I would definitely make this recipe again.
pawan tamang
[email protected]These chilaquiles were amazing! The chipotle sauce was so flavorful and the eggs were cooked perfectly. I will definitely be making this recipe again.
Tasfia Kabir
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. The chipotle sauce is the perfect balance of smoky and spicy. I highly recommend this recipe.
Reagan Easthunks
[email protected]These chilaquiles were so good! I made them for dinner last night and they were a hit with my family. The chipotle sauce was flavorful and the eggs were cooked perfectly. I will definitely be making this recipe again.
Paradise Love
[email protected]I made these chilaquiles for breakfast this morning and they were a hit! The chipotle sauce was flavorful and the eggs were cooked perfectly. I would definitely make this recipe again.
Guftar Ali
[email protected]These chilaquiles were delicious! The chipotle sauce was perfect and the eggs were cooked just the way I like them. I will definitely be making this recipe again.
Amna Memon
[email protected]I'm not a huge fan of spicy food, but these chilaquiles were surprisingly mild. The chipotle sauce was flavorful without being too hot, and the eggs were cooked perfectly. I would definitely make this recipe again.
saetan high lord of hell
[email protected]These chilaquiles were amazing! The chipotle sauce was so flavorful and the eggs were cooked perfectly. I will definitely be making this recipe again.
Ali Hasnain
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. The chipotle sauce is the perfect balance of smoky and spicy. I highly recommend this recipe.
Jameel Sajid
[email protected]These were so good! I made them for breakfast this morning and they were a hit. The chipotle sauce was flavorful and the eggs were cooked perfectly. I will definitely be making these again.
Elissa Douaihy
[email protected]These chilaquiles were delicious! The chipotle sauce was perfect, and the eggs were cooked just the way I like them. I will definitely be making this recipe again.
Fj Sakib
[email protected]I'm not usually a fan of chilaquiles, but this recipe changed my mind. The chipotle sauce was smoky and flavorful, and the eggs were cooked to perfection. I will definitely be making this recipe again.
Jay Perez
[email protected]This is my new go-to recipe for chilaquiles. The chipotle sauce is so flavorful, and the eggs are always cooked perfectly. I love that I can make this dish in one pan, which makes cleanup a breeze.
Sylvester Manzoor
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it was so delicious. The flavors were amazing, and the chicken was cooked to perfection.
Kevarious Young
[email protected]These chilaquiles were a hit at my brunch party! The chipotle sauce had just the right amount of heat, and the eggs were cooked perfectly. I will definitely be making this recipe again.