Patrick Oconnell
Chilaquiles is a traditional Mexican dish that is often served for breakfast or brunch. It is made by frying corn tortillas in salsa and topping them with cheese, eggs, or beans. While there are many variations of chilaquiles, the type of cheese used can vary depending on personal preference. Some common cheeses used in chilaquiles include cotija, queso fresco, crumbled feta, cheddar cheese, and longhorn cheese. The choice of cheese can depend on factors such as taste, texture, and availability.
| Characteristics | Values |
|---|---|
| Cheese type | Cotija, queso fresco, crumbled feta, mild feta, goat cheese, queso añejo, Longhorn, cheddar, Cojita, Mexican cheese blend, or shredded cheese |
| Cheese quantity | Generous amount |
| Cheese state | Crumbed, grated, shredded, or melted |
| Cheese placement | On top of the tortilla chips, or mixed with the tortilla chips, salsa, and other ingredients |
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What You'll Learn
Queso fresco
Chilaquiles is a traditional Mexican dish that consists of fried tortillas cooked in salsa and topped with garnishes such as crema, cheese, and onions. While there are many types of cheese that can be used for chilaquiles, such as crumbled goat cheese, mild feta, or Cotija, this response will focus specifically on using Queso Fresco.
When using Queso Fresco for chilaquiles, it is typically crumbled or grated on top of the dish as a garnish. It adds a nice salty contrast to the other ingredients and helps to round out the flavours of the dish. The creaminess of the cheese also pairs well with the crispy texture of the fried tortillas.
To enhance the flavour of the Queso Fresco even further, some people like to mix it with other cheeses, such as crumbled feta or goat cheese. This creates a more complex flavour profile and adds depth to the dish. Additionally, some people choose to omit the crema from their chilaquiles when using Queso Fresco to avoid making the dish too heavy or rich.
Overall, using Queso Fresco for chilaquiles is a great way to add a fresh, tangy flavour to the dish while still maintaining the traditional elements of this classic Mexican breakfast. Its versatility and wide availability make it a popular choice for those looking to add an authentic Mexican touch to their chilaquiles.
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Grated cheddar
Chilaquiles is a traditional Mexican dish that is typically made with fried corn tortillas cooked in salsa verde or salsa roja. It is often served for breakfast with eggs and a side of beans or nopalitos.
While there are many variations of chilaquiles, one popular option is to use grated cheddar cheese as a topping. Here are some tips and suggestions for using grated cheddar in your chilaquiles:
Preparing the Tortillas
The base of chilaquiles is typically fried corn tortillas. You can use fresh or stale tortillas, but if they are moist, it is best to lay them out to dry before frying. To fry the tortillas, heat oil in a large skillet over medium-high heat. Once the oil is hot, add the tortilla wedges and cook until they are lightly browned and crisp. Drain the fried tortillas on a paper towel-lined baking sheet.
Choosing the Salsa
The tortillas are then simmered in a brothy salsa. You can use store-bought salsa or make your own. If using store-bought, look for a zesty salsa verde or a roasted tomatillo salsa. If making your own, blend ingredients such as tomatoes, onion, jalapeños, garlic, and broth to create your desired flavour profile.
Adding the Cheese
Once the tortillas are coated in salsa, it's time to add the cheese. Grated cheddar cheese can be sprinkled on top of the chilaquiles as a generous topping. The heat from the dish will help the cheese melt and create a creamy texture. You can also try mixing the cheese into the salsa before adding the tortillas to create a cheesier sauce. Just be mindful that too much cheese might prevent the salsa from coating the tortillas effectively.
Additional Toppings
Chilaquiles are often served with a variety of toppings, including crema, avocado, radishes, cilantro, and sliced raw white onion. You can also add protein such as fried or scrambled eggs, shredded chicken, or chorizo sausage. If you want a vegan option, omit the cheese and eggs and serve with refried beans and cashew sour cream on the side.
Storage and Leftovers
Chilaquiles are best served fresh, as the tortilla chips will continue to soften over time. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat the chilaquiles in the oven or skillet to regain some crispness in the tortillas.
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Crumbled feta
Chilaquiles is a traditional Mexican dish that is perfect for breakfast or brunch. It is made by frying corn tortillas in salsa and serving them with cheese, eggs, or beans. While there are many types of cheese that can be used for chilaquiles, crumbled feta is a great option.
Feta is a tangy, salty cheese that can add a bold flavour to chilaquiles. Its crumbly texture also makes it easy to sprinkle over the dish. When choosing feta for chilaquiles, look for a variety that is on the drier side. This will ensure that the cheese does not become too oily when fried. You can also use a Greek feta, which tends to be more moist, but omit the crema to balance out the dish.
To make chilaquiles with crumbled feta, start by frying corn tortillas in oil until they are lightly brown and crisp. You can use fresh corn tortillas or stale tortillas that need to be used up. If you are short on time, you can even use store-bought tortilla chips instead of frying your own.
Once your tortillas are fried, simmer them in a brothy salsa sauce. You can use a jarred salsa or make your own from scratch using tomatoes, onions, jalapeños, garlic, and broth. If you want to add protein to your chilaquiles, you can stir in shredded chicken or cooked chorizo sausage.
Finally, sprinkle your crumbled feta over the dish. For a more substantial meal, you can also top your chilaquiles with fried eggs, avocado, radishes, and jalapeños. Don't forget to add a drizzle of crema and a sprinkle of onion and cilantro to complete the dish.
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Cotija
Chilaquiles is a traditional Mexican dish that can be served for breakfast, lunch, or dinner. It is made by frying corn tortillas in salsa and topping them with cheese, crema, and other garnishes. While there are many types of cheese that can be used for chilaquiles, Cotija cheese is a popular choice.
When making chilaquiles with Cotija cheese, it is important to consider the order of the ingredients. The tortillas should be fried until crispy, then coated in salsa. The Cotija cheese is then sprinkled on top, allowing it to melt slightly and creating a contrast in textures. Other garnishes such as crema, avocado, radishes, and cilantro can also be added.
While Cotija cheese is a traditional choice, it is not the only option for chilaquiles. Other cheeses that can be used include queso fresco, crumbled feta, goat cheese, mild feta, or grated cheddar cheese. The type of cheese used can be adjusted to personal preference or availability, allowing for customization in the preparation of chilaquiles.
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Longhorn
When making chilaquiles with Longhorn cheese, it is important to consider the balance of flavours and textures. The cheese should be shredded or crumbled and added towards the end of the cooking process, allowing it to melt slightly but still retain some of its texture.
To complement the strong flavour of Longhorn cheese, consider using a milder salsa, such as a traditional salsa verde made with tomatillos, or a red enchilada sauce for chilaquiles rojos. The tanginess of the Longhorn will also be enhanced by toppings such as crema, avocado, and fresh cilantro.
If you want to add meat to your chilaquiles, shredded chicken is a classic option, but you could also use beef or pork. For a vegetarian option, beans are a great choice and will provide a contrast in texture. Chilaquiles are typically served with fried eggs on top, but you can also serve them on the side, or use scrambled eggs for a different texture.
Remember, chilaquiles are a versatile dish, and you can adjust the recipe to your taste. Feel free to experiment with different cheeses, sauces, and toppings to create your perfect version of this comforting Mexican classic.
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Frequently asked questions
Some good cheese options for chilaquiles include queso fresco, cotija, crumbled feta, mild feta, cheddar, and longhorn cheese.
Shredded cheese is not recommended as it can prevent the salsa from coating the tortilla chips. Crumbled or grated cheese is preferred.
The cheese is added at the very end, after the sauce and before any garnishes.
Yes, you can omit the cheese and top your chilaquiles with a generous dollop of cashew sour cream to make it dairy-free or vegan.
Chilaquiles are best enjoyed fresh as the tortilla chips continue to soften over time.
