Mexican Breakfast > Spicy

Spicy Chilaquiles with Roasted Tomatillo Salsa Recipe

Ingredients with Measurements:
- 1 pound tomatillos, husks removed
- 1 jalapeño pepper, stemmed and seeded
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 12 ounces tortilla chips
- 2 cups shredded cooked chicken
- 1 cup crumbled queso fresco
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Blender or food processor

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the tomatillos and jalapeño pepper on a baking sheet and roast for 15-20 minutes or until the tomatillos are soft and slightly charred.
3. In a blender or food processor, combine the roasted tomatillos and jalapeño pepper, onion, garlic, cumin, salt, black pepper, and cilantro. Blend until smooth.
4. In a large skillet, heat the tomatillo salsa over medium heat until it comes to a simmer.
5. Add the tortilla chips to the skillet and toss to coat with the salsa.
6. Add the shredded chicken to the skillet and toss to combine.
7. Top the chilaquiles with crumbled queso fresco, chopped red onion, and chopped cilantro.
8. Serve with lime wedges on the side.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 400°F
- Skillet heat: medium
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 565
- Fat per serving: 28g
- Carbohydrates per serving: 47g
- Protein per serving: 32g

Substitutions for ingredients:
- Tomatillos: can be substituted with canned tomatillos or green tomatoes.
- Jalapeño pepper: can be substituted with serrano pepper or poblano pepper for a milder flavor.
- Shredded chicken: can be substituted with cooked ground beef or pork, or vegetarian protein such as black beans or tofu.
- Queso fresco: can be substituted with feta cheese or cotija cheese.

Variations:
- Vegetarian: omit the shredded chicken and add black beans or tofu for protein.
- Breakfast chilaquiles: top the chilaquiles with fried eggs and avocado.
- Seafood chilaquiles: add cooked shrimp or crab meat to the skillet with the shredded chicken.

Tips and tricks:
- To make the dish spicier, leave the seeds in the jalapeño pepper.
- Make the tomatillo salsa ahead of time and store in the refrigerator for up to 3 days.
- Use sturdy tortilla chips that can hold up to the salsa without getting too soggy.
- Serve the chilaquiles immediately after adding the tortilla chips to prevent them from getting too soft.

Storage instructions:
- Store leftover chilaquiles in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the chilaquiles in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the chilaquiles in individual bowls and top with the queso fresco, red onion, and cilantro for a colorful presentation.

Garnishes:
- Lime wedges, chopped cilantro, and sliced avocado.

Pairings:
- Serve with a side of refried beans or Mexican rice.

Suggested side dishes:
- Refried beans, Mexican rice, or a simple green salad.

Troubleshooting advice:
- If the chilaquiles are too dry, add a splash of chicken broth or water to the skillet to loosen up the salsa.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Chilaquiles originated in Mexico as a way to use up leftover tortillas.

Flavor profiles:
- Spicy, tangy, and savory.

Serving suggestions:
- Serve the chilaquiles for brunch, lunch, or dinner.

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Region: Mexican

Taste: Spicy, Tangy, Savory, Smoky, Zesty