Cheese Choices For Chilaquiles: Melty, Crunchy, And Flavorful

Chilaquiles is a traditional Mexican dish that is often served for breakfast or brunch. It consists of fried corn tortilla chips cooked in salsa and is typically topped with cheese and eggs. While there are many variations of this dish, the most common types of cheese used in chilaquiles are cotija, queso fresco, and crema Mexicana or crème fraîche. Some recipes also call for shredded melting cheese or crumbled feta or goat cheese. In addition to cheese, chilaquiles can be customised with various toppings such as avocado, chicken, beef, or pork.

Crumbled cheese, such as cotija or queso fresco

Chilaquiles is a Mexican dish made of crispy corn tortillas cooked in green or red salsa. It is often topped with crumbled cheese, such as cotija or queso fresco, and can be served with a fried egg.

Cotija cheese is a traditional Mexican cheese made from cow's milk. It has a salty, tangy flavor and a crumbly texture, making it perfect for sprinkling over chilaquiles. Queso fresco, on the other hand, is a fresh Mexican cheese that is also commonly used in Mexican cuisine. It has a mild, slightly salty taste and a soft, crumbly texture.

When making chilaquiles, you can choose to use either store-bought tortilla chips or fry your own corn tortillas. The tortillas are then cooked in a flavorful sauce, typically salsa verde (made from tomatillos, onions, and jalapeños) or salsa roja (made from tomatoes, onion, jalapeños, garlic, and broth).

To assemble the dish, layer the chips with shredded chicken and salsa, then repeat the layers, topping with cheese. Cook the chilaquiles on the stovetop until the cheese is melted and the tortillas are warmed through. You can also add additional toppings such as crema, avocado, radishes, and fresh cilantro.

Chilaquiles is a versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up stale tortillas, and you can customize it with various toppings to suit your taste.

Shredded chicken

Chilaquiles is a traditional Mexican dish that usually consists of fried tortilla strips topped with a spicy sauce and cheese. It is often served for breakfast or brunch and can be topped with or served with eggs.

A popular variation of the traditional dish is to add shredded chicken to the mix, creating a heartier meal that is perfect for dinner. Here is a recipe for Chicken Chilaquiles that serves four and takes about 22 minutes to prepare and cook:

Ingredients:

• 1 tablespoon olive oil
• 4 garlic cloves, chopped
• 1 28-ounce can diced tomatoes
• 2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
• 3 cups cooked shredded chicken
• 1/2 cup lightly packed cilantro leaves, chopped
• 4 cups tortilla chips
• 1/4 cup sour cream
• 1/4 cup crumbled queso fresco cheese

Instructions:

• Combine the olive oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling (about 1-2 minutes).
• Add the undrained tomatoes, chipotles and adobo, and 1 cup of water. Bring to a boil, then reduce the heat and simmer until the mixture thickens (about 6-8 minutes).
• Add the shredded chicken and cook, stirring, until heated through (about 1 minute). Remove from heat and stir in the cilantro.
• Place the tortilla chips in four shallow bowls and top with the chicken mixture and sauce.
• Garnish with cilantro sprigs, sour cream, and queso fresco. Serve immediately.

For a casserole-style version of Chicken Chilaquiles, try this recipe from the "Los Barrios Family Cookbook." This recipe serves about four to six people and takes about 30 minutes to prepare and cook:

Ingredients:

• 2 cups fried corn tortilla strips
• Vegetable oil, for frying
• 4 cups shredded cooked chicken
• 1 1/2 cups green tomatillo sauce
• 1 cup shredded queso Chihuahua cheese or Monterey Jack cheese
• Sour cream, for serving

Instructions:

• Preheat the oven to 350 degrees Fahrenheit.
• To make the tortilla strips, slice corn tortillas into thin strips and fry them in hot oil until light golden brown and crisp. Drain on paper towels.
• In a 9x13-inch baking dish, spread the tortilla strips on the bottom.
• Place the shredded chicken on top of the tortilla strips and cover with the tomatillo sauce.
• Top with the shredded cheese and cover the dish with foil.
• Bake for 20 minutes or until heated through.
• Spread sour cream over the top of the casserole and serve.

Avocado

The creamy texture of avocado pairs well with the crispy tortilla chips and other toppings such as fried eggs, cheese, and salsa. It is also a good substitute for those who prefer their chilaquiles without meat. The versatility of avocado allows for customisation to suit different tastes and dietary preferences.

When preparing chilaquiles with avocado, it is essential to consider the dish's texture. Chilaquiles should have a balance of crispy and soft elements, so it is recommended to add the avocado just before serving to prevent it from becoming soggy. This ensures that the tortilla chips retain their crunch while still allowing the flavours of the salsa and toppings to blend together.

In conclusion, avocado is a popular and versatile ingredient in chilaquiles, offering nutritional benefits, flavour, and aesthetic appeal. Its creamy texture and fresh taste complement the other components of the dish, making it a favourite among those who enjoy this traditional Mexican breakfast or brunch option.

Crema Mexicana or crème fraîche

Chilaquiles is a comforting and satisfying Mexican dish that is perfect for breakfast or lunch. It is made with fried corn tortilla pieces cooked in salsa and sprinkled with cheese. This dish is often served with eggs and a side of beans or nopalitos.

To elevate your chilaquiles, you can add crema Mexicana or crème fraîche. Both are similar in texture and flavor, with a slightly tangy and sweet taste. Crema Mexicana is a Mexican dairy product made with heavy cream and buttermilk, while crème fraîche is a French cream with a similar consistency. These creams can be used as toppings or drizzled over various dishes, adding a rich and creamy touch. They can also help balance the heat of spicy food, making them perfect for chilaquiles.

Crema Mexicana is a versatile condiment that can be found in almost every grocery store in Mexico. It is used to thicken and enrich savory dishes like sauces and soups, and it can also be added to desserts. This crema has a fat content ranging from 18% to 36%. It is typically sold directly to consumers through ranches outside large cities and is also available in Mexican and Latin American grocery stores in the United States.

Crème fraîche, on the other hand, is a French cream that is similar in flavor and consistency to Crema Mexicana. It has a softer and tangier flavor than sour cream and a thinner texture. It is also an excellent choice for cooking, as it can be used in soups, sauces, pasta, and baked dishes.

Both Crema Mexicana and crème fraîche are delicious additions to chilaquiles, adding a touch of creamy, tangy goodness. They can be used interchangeably, depending on what is more accessible or preferred for your dish.

Fried eggs

Chilaquiles is a traditional Mexican breakfast dish that consists of fried tortilla chips, a sauce that's usually tossed with red (salsa roja) or green (salsa verde) and topped with fried eggs. The tortilla chips are typically freshly fried tortilla wedges that are deep-fried until puffy and crisp, yet still pale golden.

For the fried eggs, heat oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil is hot, add the eggs and cook until the whites are set but the yolks are still runny. This should take about 3-4 minutes. Season with salt and transfer to a plate.

Choosing the Right Pan

The best pan for frying eggs is a non-stick skillet or a well-seasoned cast-iron skillet. These pans have a natural non-stick surface that prevents the eggs from sticking and makes cleaning easier.

Heating the Pan and Oil

Before adding the eggs, heat the pan over medium-high heat. You can test if the pan is hot enough by adding a drop of water; if it sizzles and evaporates quickly, the pan is ready. Add a tablespoon of butter or oil to the pan, ensuring the entire cooking surface is coated.

Adding the Eggs

Crack the eggs into a bowl and gently pour them into the pan. For the best results, keep the yolks intact and in the centre of the whites. If you are cooking multiple eggs, leave some space between them in the pan.

Cooking the Eggs

Let the eggs cook until the whites are set and the yolks are still runny, which will take about 3 minutes. You can use a spatula to gently lift the eggs and check if the whites have cooked through. If you prefer your eggs more well-done, you can cook them longer until the yolks are partially or fully set.

Seasoning and Serving

Once the eggs are cooked to your desired doneness, season them with salt and pepper to taste. You can also add other seasonings like chopped herbs (such as chives or parsley) or spices (such as paprika or cayenne pepper). Serve the fried eggs immediately while they are still hot.

Tips for Perfect Fried Eggs

• Use fresh, high-quality eggs for the best results.
• Avoid using a non-stick cooking spray, as it may give the eggs an unpleasant chemical taste.
• If you want to add some flavour to the eggs, you can mix in a small amount of milk, cream, or water before pouring them into the pan.
• For a runny yolk, remove the eggs from the heat just before the yolks are fully set, as they will continue to cook from the residual heat.
• If you want to add toppings to your fried eggs, try ingredients like cheese, chopped herbs, or diced vegetables.

Frequently asked questions