Cheese And Chilaquiles: The Perfect Melty Combination

Chilaquiles are a traditional Mexican dish of tortilla chips soaked in a flavourful sauce. The dish is typically made with green salsa (salsa verde) or red enchilada sauce. The tortilla chips are fried in oil and then coated in the salsa. Chilaquiles are often served with fried eggs and garnishes such as avocado, radish, onion, and cheese. The type of cheese used can vary, with suggestions including crumbled cotija, queso fresco, feta, or cheddar.

Crumbled cheese, such as cotija or queso fresco

Cotija and queso fresco are excellent choices for chilaquiles because they add a creamy texture and salty flavour to the dish. They also complement the other ingredients commonly used in chilaquiles, such as tortilla chips, salsa, and eggs. These cheeses can be sprinkled on top of the chilaquiles just before serving, or they can be mixed into the salsa for a more creamy and cohesive dish.

In addition to cotija and queso fresco, other types of cheese that go well with chilaquiles include feta, cheddar, and longhorn cheese. However, cotija and queso fresco are particularly popular choices due to their traditional association with Mexican cuisine and their ability to enhance the flavour and texture of the dish.

When choosing between cotija and queso fresco, it is important to consider the desired level of saltiness and creaminess. Cotija cheese is generally saltier and drier, while queso fresco is milder and creamier. Personal preference plays a role in this decision, as some people prefer the stronger flavour of cotija, while others favour the milder taste of queso fresco.

In conclusion, crumbled cheese, specifically cotija or queso fresco, is a popular and traditional choice for chilaquiles. These cheeses enhance the flavour and texture of the dish, making it a favourite among those who enjoy Mexican cuisine. Whether sprinkled on top or mixed into the salsa, cotija and queso fresco are excellent options for adding a creamy and salty touch to chilaquiles.

Cheddar cheese

Chilaquiles is a traditional Mexican dish of fried corn tortilla chips, salsa, and cheese. It is a versatile dish that can be served for breakfast, brunch, or dinner. While there are many variations of chilaquiles, the use of cheddar cheese is a popular choice. Here are some tips and instructions for using cheddar cheese in your chilaquiles:

Choosing the Right Cheddar Cheese

Preparing the Cheddar Cheese

To prepare the cheddar cheese for your chilaquiles, start by shredding or crumbling the cheese. You can use a box grater or a food processor to shred the cheese, or simply crumble it with your hands if you prefer a more textured appearance. The amount of cheese you'll need will depend on your taste preferences and the number of servings you're preparing. As a guideline, aim for around 1/2 cup to 1 cup of shredded or crumbled cheddar cheese for every 4 to 6 servings of chilaquiles.

Adding Cheddar Cheese to Chilaquiles

When adding cheddar cheese to your chilaquiles, timing is crucial. Since cheddar cheese can melt quickly, it is best to add it towards the end of the cooking process. Here are the steps to follow:

• Prepare your chilaquiles base by frying corn tortillas and creating your desired salsa (red or green).
• In a large skillet, combine the fried tortilla chips with the salsa and mix well.
• Sprinkle the shredded or crumbled cheddar cheese generously over the tortilla chips and salsa mixture.
• Continue cooking over low heat until the cheese is melted and well combined. You can cover the skillet for a few minutes to help retain moisture and speed up the melting process.
• Once the cheese is melted, remove the skillet from the heat. Taste and adjust seasoning if needed.
• Serve your cheddar cheese chilaquiles immediately. You can top them with additional ingredients such as fresh cilantro, avocado slices, crema, or a fried egg.

Tips for the Best Cheddar Cheese Chilaquiles

• Always use fresh ingredients, including the cheddar cheese, for the best flavor and texture.
• If you want a more pronounced cheddar cheese flavor, consider using a sharper variety or adding a small amount of mustard powder or Worcestershire sauce to enhance the cheese's sharpness.
• Feel free to experiment with additional ingredients such as chopped fresh cilantro, parsley, or green onions. You can also add leftover meat like shredded chicken or crumbled chorizo to make it a heartier dish.
• Chilaquiles are best served immediately to maintain the crispy texture of the tortilla chips. If you need to prepare the dish in advance, keep the components separate (tortilla chips, salsa, and cheese) and assemble just before serving.

Avocado or guacamole

Avocado is a great way to add a fresh, healthy twist to chilaquiles. One recipe suggests using avocado slices as a topping, while another recommends adding avocado to the skillet along with fried eggs, scallions, red onion, and cheese. Avocado crema is another option, adding a creamy texture to the dish.

When choosing avocados, it's important to select ones that are ripe but not too soft. A little give when gently pressed indicates the ideal level of ripeness. Overly ripe avocados may have an off-putting taste.

Guacamole is a simple dip made from mashed avocados, salt, and lime or lemon juice to balance the richness and prevent oxidation. It can be customised with various mix-ins like chopped cilantro, chilis, onion, or tomato. This versatile dip can be served as a side or topping for dishes like nachos, enchiladas, tacos, grilled salmon, or oven-baked chicken.

Fried eggs

Chilaquiles is a Mexican dish that is often served for breakfast with fried eggs on top. The dish consists of fried corn tortilla pieces cooked in salsa and sprinkled with cheese.

Ingredients:

• Corn tortillas
• Oil for frying (canola, corn, or another neutral vegetable oil)
• Eggs
• Tomato Salsa or Tomatillo Salsa (for Chilaquiles Verdes)
• Cheese, such as Cotija, Queso Fresco, or Cheddar
• Optional toppings: Avocado, Crema, Cilantro, or Parsley

Instructions:

• Cut the corn tortillas into triangles or wedges.
• Heat oil in a pan over medium-high heat. Fry the tortilla triangles in batches until golden brown and crispy. Place the fried tortillas on a paper towel-lined plate to absorb excess oil and sprinkle with salt.
• In the same pan, crack the eggs into the pan and fry until the whites are set and the yolks are still runny. Remove the eggs from the pan and set aside.
• Add salsa to the pan and cook until thickened.
• Add the fried tortillas back to the pan and stir to coat them with the salsa.
• Top the chilaquiles with shredded cheese, avocado slices, and any desired toppings.
• Finally, place the fried eggs on top of the chilaquiles and serve immediately.

Tips:

• For a crispier texture, use stale tortillas or dry out fresh tortillas in a warm oven before frying.
• Assemble the chilaquiles just before serving to prevent them from becoming soggy.
• You can also scramble the eggs instead of frying them sunny-side up.
• Chilaquiles are versatile, so feel free to experiment with different types of salsa, cheeses, and toppings to suit your taste.

Crema Mexicana or crème fraîche

Crema Mexicana and crème fraîche are both excellent toppings for chilaquiles. They can add a creamy texture and tangy flavour to the dish.

Crema Mexicana is a Mexican-style sour cream. It is a smooth, pourable cream with a mild flavour and a thinner consistency than American-style sour cream. It is often used as a finishing touch on top of popular Mexican dishes like chilaquiles, chicken taquitos, and enchiladas. It is also commonly added to sides of refried or whole beans. Crema Mexicana is typically made with four ingredients: heavy cream, buttermilk, lime juice, and salt. It is easy to make at home, but it can also be purchased in most grocery stores.

Crème fraîche is a French cream that is similar to Crema Mexicana but has a higher fat content, giving it a richer and thicker consistency. It is also less tangy than Crema Mexicana. Crème fraîche is an excellent substitute for Crema Mexicana and can be used as is or mixed with a bit of lime juice to thin it out and achieve a texture closer to that of the Mexican cream.

When choosing between Crema Mexicana and crème fraîche for chilaquiles, consider the desired level of tanginess and thickness. Crema Mexicana will provide a milder, thinner, and slightly sweeter option, while crème fraîche will add more richness and tanginess to the dish.

Frequently asked questions