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Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce

Chiles Stuffed with Scrambled Eggs and Bacon with Chihuahua Cheese Sauce

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  • 1 1/2 cups (or more) whipping cream
  • 1 1/2 cups (packed) coarsely grated queso chihuahua (about 6 ounces)
  • 6 large fresh poblano chiles (each about four ounces)
  • 12 ounces bacon slices, coarsely chopped
  • 6 tablespoons (3/4 stick) butter
  • 16 large eggs, beaten to blend in large bowl
  • 2 dried guajillo chiles, seeded, sliced very thinly into strips

Recipe Preparation

  • Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.

  • Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.

  • Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.

  • Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.

Recipe by Los Ventanas Al Para so of Los Cabos MexicoReviews Section

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Mexican Breakfast Recipes

Spice up your mornings with Food Network Kitchen's fresh takes on classic Mexican breakfast dishes like chilaquiles and huevos rancheros.

Related To:

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael © Armando Rafael Photography

In Mexico, It's "Desayuno"

Here at Food Network, our love for Mexican cuisine extends far beyond guacamole and margaritas. If you've tucked into your fair share of tacos and enchiladas, then we have every reason to believe you'll fall immediately in love with these satisfying morning dishes. From zesty breakfast burritos stuffed with spinach and potatoes to soft-scrambled eggs laced with crumbled chorizo, here are a few of our favorite ways to start your day with Mexican flavors. Of course, it's perfectly acceptable to dig into these dishes for lunch or dinner, too!

Bean, Egg and Cheese Molletes

Molletes are open-faced Mexican breakfast sandwiches, traditionally made with refried beans and cheese and broiled until bubbly. Bulk them up with slices of juicy tomato (think Kentucky hot brown) and eggs. As an alternative to the lard usually used for refried beans, crisp bacon bits top the sandwiches.

Mexican Breakfast Burrito

Here's a peppery, vegetarian take on an enduring favorite, the Mexican breakfast burrito. Oaxaca cheese has a similar texture to mozzarella and melts beautifully.

Huevos Rancheros

The eggs in this beloved breakfast dish are enhanced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.

Huevos con Chorizo

The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good — in this case, fatty and spicy — chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links if yours is the latter, remove it from the casing to fry.

Breakfast Burrito

Embracing the Tex-Mex style, this hearty breakfast burrito is stuffed with chorizo, hash browns, avocado and shredded Cheddar. Not a huge fan of spicy peppers? Embellishing your breakfast burrito with a juicy pico de gallo is one way to take the heat down a few notches. Just remember to seed the jalapenos if using them.

Chicken Chilaquiles with Tomatillo Sauce

This Mexican brunch dish is designed to use up your leftovers. Day-old tortillas, cut or torn into chips, are cooked in salsa verde until the tortillas are slightly softened. You can eat the softened tortillas alone, but many people like to add beans, eggs or shredded chicken. A sprinkle of queso fresco, a white, mild and fresh Mexican cheese, ties it all together. If you can't find queso fresco in the supermarket, use mild feta cheese instead.

Egg and Bacon Torta

Whisk the eggs with the heavy cream until well combined. Set aside.

Puree the chipotles and the adobo sauce in a food processor until smooth. Scrape into a re-sealable container. Without cleaning the container, puree the black beans until smooth.

Spread a thin layer of the chipotle puree over the bottom of each of the rolls. Top with a layer of black beans divided up equally between the tortas. Add a layer of bacon on top (1 1/2 slices on each roll).

Melt the butter in a 10-inch skillet set over medium heat. Pour in the egg mixture and gently scrape the sides and bottom of the pan. Once the eggs have formed soft curds, remove the pan from the heat and finish cooking the eggs until just set. Divide the eggs between the tortas. Sprinkle on the Chihuahua cheese and cover with the top of the roll. Wrap each torta in aluminium foil and place in the oven. Bake for 10 to 12 minutes or until the cheese has melted and the ciabatta is warm. Unwrap the tortas, remove the top and place slices of avocado over the filling. Replace the top and serve immediately with a side of chipotle salsa.


Traditionally made with goat meat or mutton, you may also see this spicy stew made with beef in certain Mexican restaurants in the U.S. The slow-cooked, super moist meat is typically served in a shallow bowl and topped with chopped onions, cilantro, and a squeeze of lime. You can use corn tortillas to make birria tacos, or just to sop up the spicy broth. If you're traveling in Mexico, you'll find birria tacos at roadside stands and small restaurants throughout the country. Just be sure to ask for a bowl of the broth on the side because it's delicious.

Best Burritos in the Country

What could be better than your favorite protein, countless vegetables and a plethora of toppings all rolled up in a tortilla? From traditional burritos to vegetarian favorites and even sushi burritos, here are the top stops to seek out when on the road.

Related To:

Photo By: Wilmington and Beaches CVB

Pica's Mexican Taqueria (Wyoming)

When you're visiting Jackson Hole for skiing or hiking, stopping at Pica's for outdoor-activity fuel is a must. The entire menu is worthy, but the burritos are the stars, especially thanks to the "wet burrito" offering: For $2 extra, any burrito can be made wet, meaning the kitchen adds romaine lettuce and smothers the burritos in a chipotle enchilada sauce, topped with Mexican cheese, salsa fresco and sour cream. Insider tip: The chicken tinga, upgraded to wet burrito, is a local favorite.

Mission Taco Joint (Missouri)

A vegan burrito? Don't knock it until you try it &mdash at one of Mission Taco Joint's locations in St. Louis. The Cali Burrito is created with "addictive" taco-spiced Vegan Impossible Burger ground meat, smashed black beans, lettuce, guacamole, vegan cheese and chile de arbol salsa and is wrapped perfectly in a wheat tortilla. The vegan creation hit the menu in December 2018, and by summer 2019 more than 4,000 Cali Burritos had been purchased and consumed.

Café Corazon (Wisconsin)

George and Wendy Mireles opened Café Corazon in Milwaukee in 2009 with the intention of making sure everyone was able to enjoy a stellar burrito to their liking. With three locations under their belt, their burrito creations and other specialties continue to satisfy hungry diners, and the spot continues to rack up awards. The Corazon Burrito, stuffed with fresh, local ingredients and completely customizable, is a top-rated order. Order it "wet" to be smothered in red enchilada sauce, melted cheese and lime cilantro crema. Everything from the meat to the produce is locally sourced, from Wendy's family farm, other area farms and the cafe's very own urban garden.

The Taco Stand (Florida)

The Taco Stand, in Miami, is all about serving Mexican classics with a touch of Cali. The California burrito is no exception to this rule and is deliciously filled with flame-grilled Angus steak, cheese, guacamole, tomato, salsa and fries. All of the burritos are out of this world, so you really can't choose wrong &mdash but it would be wise to add an order of Rosarito-style churros to end the meal.

Rocco's Tacos & Tequila Bar (New York)

Rocco's Tacos & Tequila Bar has several locations scattered across the United States, but hungry Brooklynites will be the first to say that the Brooklyn location is a safe bet for when burrito cravings hit hard. A fan favorite, the Wet Burrito Con Rojo is stuffed with flavorful chicken, beef or pork, along with black beans, Cotija cheese, fragrant yellow rice, cilantro and salsa rojo.

Brewhemia (Iowa)

In Cedar Rapids, you can feast on the best breakfast burritos around at Brewhemia. The best part? You can customize the fillings to your liking to create the perfect bite. Start with a base of eggs, cheese and refried beans, and then choose from best-selling chorizo, sauteed vegetables, ham and potatoes &mdash or be bold and add them all. The chef is originally from Mexico, so expect the housemade salsas meant for dunking to be standouts.

Geronimo Tequila Bar and Southwest Grill (Connecticut)

"We honor the traditional flavors from New Mexico and proudly use many authentic ingredients, including black beans, pozole, corn, squash, chipotle chicken, cheese and toppings of orange-chimayo pepper and pepita-tomatillo mole sauces," says Geronimo Tequila Bar and Southwest Grill's executive chef, Arturo Franco Camacho. The result is 100% Southwestern cuisine &mdash even the chiles in the top-notch burritos are sourced from New Mexico. The chicken tinga burrito is as flavorful as it gets. It's filled with chipotle-braised chicken, black beans, avocado, posole, butternut squash and Oaxaca cheese, and topped with orange-honey mole and tomatillo-pepita sauces, Mexican crema and pico de gallo.

YoHo Hibachi & Sushi Burrito at Morgan Street Food Hall (North Carolina)

A newer addition to Raleigh's bustling Morgan Street Food Hall, YoHo Hibachi & Sushi Burrito brings a twist to lunchtime with sushi burritos. Nori sheets replace the traditional tortillas to envelop fun creations made from spicy crab, tuna and more, along with sticky sushi rice. Feeling daring? Dial it up with the spot's sought-after spicy wasabi sauce.

Jorge's Sombrero (Colorado)

Locally owned Jorge's Sombrero has been serving authentic Mexican food to the Pueblo community in Colorado for over 30 years now, so expect legit good burritos, as the locals take the cuisine very seriously. A Jorge's burrito entails a giant flour tortilla stuffed with beef or chicken, beans and cheese, but the standout bonus is that it's bathed in homemade Pueblo green chili stew with pork. Mild and hot versions are available, or get it half and half to hedge your bet. You won't forget this culinary gem topped off with sour cream and avocado.

Agave Mexican Restaurant (Delaware)

Spend a beautiful day exploring Lewes, Delaware, but don't forget to stop by Agave Mexican Restaurant for the Surf and Turf Burrito. It's a real treat, as it's created with all the finer things in life: shrimp, steak, rice, salsa, lettuce cheese, chipotle mayo and beans, all wrapped up in a flour tortilla. Sit back, relax, and pair it with one of the restaurant's 70 varieties of 100% agave tequila for the ultimate dining experience.

Home Team BBQ (South Carolina)

When burrito hunger strikes in Charleston, Home Team BBQ is the cure. For brunch (served at the Sullivan's Island and downtown Charleston locations only), it's all about the meat-centric breakfast burrito stuffed to the brim with scrambled eggs, chorizo, carnitas, black beans, tots, salsa verde, salsa roja, queso and pork cracklings. For lunch or dinner (all locations), the BBQ and burrito worlds collide with the famed BBQ burrito. It comes with all the deliciousness of both items: pulled pork or chicken, mashed potatoes, slaw, creamed corn, red BBQ and a flour tortilla. Serious barbecue fanatics can upgrade to brisket for a buck extra.

Jacky's Restaurant (South Dakota)

At Jacky's Restaurant in Sioux Falls, the Wet Burrito will satisfy your hunger within one bite. It's a giant flour tortilla chock-full of rice, beans and the protein of your choice (we strongly suggest al pastor or chorizo) that's appropriately drenched in green or red sauce and melted cheese and then garnished with lettuce, tomatoes and sour cream.

Estela's Fresh Mex (Iowa)

In Iowa City, locals turn to Estela's Fresh Mex for the The Buff, the ultimate breakfast burrito. Instead of a flour tortilla, an 8-inch pancake with maple syrup serves as the ideal burrito blanket, keeping eggs, cheese, bacon strips, potatoes and pico de gallo wrapped up tight. Traditional burritos such as the al pastor and chorizo options are also worthy of a mention. Tortillas, marinades and salsas are made fresh daily.

Kono's (Hawaii)

Before hitting the waves, fuel up at Kono's on Oahu with a Chun's Bomber breakfast burrito. You won't be disappointed, as the warm flour tortilla is stuffed with 12-hour slow-roasted Kalua pork, crispy bacon, cheese, eggs and potatoes, served alongside housemade salsa and a bevy of hot sauces. Make it "fully loaded" and take advantage of fresh avocado, sour cream and jalapenos. "The kalua pig is definitely the winning culprit that won the restaurant countless awards," says owner Stan Glander. "You cannot go wrong with quality food, but what truly makes Kono's special is the extra aloha service you get when you walk through the doors."

Chula Seafood (Arizona)

Chula Seafood, a popular family-owned supplier of house-smoked and fresh seafood to local restaurants, opened a restaurant alongside their fish market serving their own creations. The family takes seafood seriously &mdash they even have their own fishing boat. All of their seafood is sustainably harvested or caught, and they use as much of the whole fish as possible. The heartiest option is the Uptown Burro, which can be stuffed with swordfish or shrimp, and heaves with rice, beans, salsa and lettuce.

Pancho's Mexican Restaurant (Nevada)

Looking for a burrito in Sin City? Hit Pancho's Mexican Restaurant for the Philly Burrito. Think savory strips of grilled flat iron steak, bell peppers, onions, mushrooms and lots of oozy, melted cheeses, topped off with the most-perfect enchilada sauce around. Available on both lunch and dinner menus, this burrito-cheesesteak hybrid should be on your Las Vegas must-eat list.

Flaming Amy's (North Carolina)

Chances are if you bring up Wilmington, North Carolina, Flaming Amy's Burrito Barn will come up in conversation. The spicy Flaming Amy burrito is one of the most popular and is filled with chipotles, fresh jalapenos, green chiles, lettuce, cheese, sour cream, rice and beans. Burritos are obviously the standout here, but it's the fresh salsa bar that draws customers in time and time again. It offers nine salsa choices, including traditional tomato, black bean and corn, flaming hot, Asian cucumber, wasabi avocado, green tomatillo, chipotle tomatillo, ginger peach and pineapple jalapeno.

La Carreta Mexican Grill (Iowa)

Iowans pop into La Carreta Mexican Grill in Marshalltown for the savory, satisfying, best-selling California burrito. It's filled with grilled steak or chicken, avocado slices, black beans, cilantro lime rice and pico de gallo. "Everyone likes to have a place to think, to meditate and to eat a burrito," notes the chef. "You can never go wrong with a burrito &mdash quick and ready to go with you wherever."

Bombay Frankie Company (California)

Mumbai's street food vendors have been selling their own version of a burrito &mdash dubbed the Frankie &mdash for years, and the Indian speciality has made its way to LA by way of this gas-station restaurant, Bombay Frankie Co. Behind a Chevron in West Los Angeles, you'll find Chef Kamaljit Singh at the helm of a clay tandoor, turning out tender, fluffy naan that become Frankie wrappers. Fragrant chicken tikka masala and other familiar Indian accompaniments (cumin-spiced jeera potatoes, pickled red onions and chickpea spread) go into the burrito, along with a refreshing raita, tamarind chutney and mint crema.

Sabor Latin Street Grill (North Carolina)

Sabor Latin Street Grill is one of Charlotte's most-hyped (and fastest-growing) fast-casual dining spots for many good reasons, one being the hefty Sabor Especial Burrito, weighing in at a whopping 1.28 pounds of goodness. Chock-full of your protein of choice, refried or black beans, sour cream, pico de gallo, guacamole, lettuce and the spot's drinkable queso, the burrito has become so popular that local news outlet Charlotte Agenda named it one of the top five burritos in town. Another fan favorite is the El Dominicano burrito. "[It] has the basic ingredients found in the Dominican Republic, and we grill all the ingredients together &mdash cabbage, onions, tomatoes, shredded chicken &mdash and then we top it off with our signature Sabor rosada sauce," says Dalton Espaillat, CEO of the restaurant's parent company, Raydal Hospitality. "Once it's assembled, then it's pressed like a panini."

Big Mamma's Burritos (Ohio)

A staple in Athens, Ohio, Big Mamma's Burritos serves up a burrito so large that the owners claim they've taken the standard burrito and corrupted it with delicious, twisted ideas. The Chili Mamma, a soft flour tortilla stuffed with rice, hot sauce, sour cream, cheddar cheese, lettuce, tomatoes, onions and famous Skyline chili, is a hot commodity, but the Chipotle Ranch Mamma is the most-popular burrito. Think chicken, a delicious chipotle ranch sauce, cheese, rice, lettuce, tomatoes and onions. Whatever you choose, you won't leave hungry.

Burrito Grill (Oklahoma)

Voted the Made In Oklahoma Coalition's 2016 Restaurant of the Year, Burrito Grill is a regular stop for Blanchard locals and visitors alike. Husband-and-wife duo Matt and Erin Cosby focus on fresh ingredients and produce, much of which is grown in their own orchard and garden. It includes peppers, tomatoes and peaches that are turned into vibrant salsas to accompany the popular burrito &mdash which totals about a pound of made-to-order ingredients, in case you were wondering.

Seoul Taco (Missouri)

Korean and Mexican flavors come together at Seoul Taco. Diners choose from four proteins &mdash bulgogi beef, spicy pork, chicken or tofu &mdash that get encased in a flour tortilla with the usual burrito fixings of lettuce, cheese and sour cream. In another nod to Chef David Choi's Korean-American heritage, the mashup is packed with spicy kimchi fried rice and his top-secret Seoul Sauce.

MAD Social (Illinois)

At MAD Social in Chicago, weekend brunch is an opportune time to feast on the beloved, oversized breakfast burrito. Expect a flour tortilla filled with soft-scrambled eggs, black bean puree, pico de gallo, avocado, sour cream, napa cabbage and Chihuahua cheese. Chef Josue Salmeron's suggestion for meat lovers? "Add on both bacon and steak."

La Loma (Denver)

If burrito cravings hit when you're visiting Denver, head to La Loma immediately &mdash and bring a hearty appetite. The burrito listed on the menu is actually two burritos, stuffed with either bean and cheese, shredded chicken, ground sirloin or brisket, then smothered with Colorado's famous green chili, red chili or enchilada sauce, and served with rice and beans. Upgrade to the Supreme version to add a dose of melted cheese, sour cream, lettuce, onions and tomatoes.

Antonio's Taco Shop (Nebraska)

Antonio's Taco Shop, in Scottsbluff, is home to some of the best burritos in the area. Customers rave about the burrito stuffed with steak, guacamole and pico de gallo, wrapped in a homemade tortilla. The secret? Fresh ingredients, made-from-scratch guacamole and an original pico de gallo recipe. Do yourself a favor and order a side of carne asada fries as well.

Asada (South Carolina)

Inspired by the Mission District of San Francisco, Asada's menu is influenced by Latin cuisine and is a popular stop in Greenville for mouthwatering burritos and much more. Each order of a Mission-style burrito is equipped with melted queso blanco, cilantro lime rice, cumin garlic black beans, pico de gallo and sour cream. As for the meat, well, that's a tough one &mdash the carne asada, carnitas and chicken asada are all tempting choices.

Cafe Bueno (Maryland)

If you find yourself in Frederick, Maryland, mosey over to Cafe Bueno for one of the authentic Mexican burritos, which have won the spot countless awards. Meat, cheese, sour cream and beans are rolled in a large flour tortilla, topped with sauce and melted cheese, and served with rice and beans. There are countless different ways to enjoy a burrito here no matter which you choose, you can be assured that the meat will be hand-cut, marinated in-house and cooked to perfection each time.

Mexicali Blue (New York)

The village of Wappingers Falls, New York (population 5,500), is home to Mexicali Blue &mdash and its mouthwatering short-rib burrito. Not only is the meat house-butchered, but the ribs are cooked in Modelo Negra beer with fragrant herbs and spices for 7 to 8 hours. Accompanying the meat are rice, beans, guacamole, pico de gallo, a special coleslaw and an exclusive hot sauce that lends the dish a unique flavor. Everything is made fresh and in-house, for a burrito that's truly is a bite to remember.

Dos Rios Cantina (New York)

If you're in Binghamton, New York, run, don't walk, to Dos Rios Cantina to sink your teeth into the carnitas burrito. If the image alone doesn't entice you, its description will: a flour tortilla overstuffed with carnitas, house rice, pico de gallo, pickled shallot and lettuce. The most-awesome part? It's smothered in creamy queso.

ThoroughBread (Texas)

Craving something nontraditional but still super tasty? In the Zilker neighborhood of Austin, ThoroughBread has created a stuffed bread with the flavor profile of a burrito, aptly named a Burridough. Part kolache and part burrito, the savory creation can be ordered in avocado, egg and cheese ham, egg and cheese and brisket, egg and cheese. All are served with a side of homemade fire-roasted salsa. The catch? The brisket version is available only on Saturdays and Sundays, so plan accordingly.

Rolando's Restaurante (Arkansas)

If you stumble upon one of the three Rolando's Restaurante locations when traveling through Arkansas, hit the brakes and pop in for a hyped Popeye's Burrito. A flour tortilla is stuffed with fresh spinach sauteed in olive oil and garlic, chicken or pork is added for protein, and mouthwatering vegetables for flavor, and it's all topped off with an addictive Argentinian sauce, plus cheese and sour cream.

Red Iguana (Utah)

Red Iguana is such an icon in downtown Salt Lake City that the popular restaurant opened up Red Iguana 2, just down the street, to absorb the overflow. Regardless, there's always a wait &mdash and the wait is always worth it once you sink your teeth into the city's best burrito. There are many burrito options (which all come in pairs, by the way), and all are superb, but the chile verde is a solid bet. Think housemade pork drenched in chile verde with the "killer" refried beans wrapped in a flour tortilla and smothered with additional chile verde &mdash or change it up and request for it to be smothered in the delicious mole sauce instead.

70 Regional Mexican Foods to Make at Home

While tacos and enchiladas are staples in Mexican restaurants, you see the richness of Mexican cuisine when you explore the country's different states—where the salsas have deep, rich flavor, and the tortillas are oh-so-fresh. In this collection, check out recipes ranging from tried-and-true classics to spicy specialties.

Easy dinner recipes: Ooey-gooey cheesy enchilada ideas

What’s not to love about enchiladas? Fill tortillas with a creative filling, shower them with cheese and douse them in a colorful sauce. Enchiladas are beautifully simple that way.

For a classic red enchilada, look no further than this recipe that has been handed down from generation to generation for 150 years. It may look simple, and it comes together easily, but the flavors are deliciously complex. And if you didn’t tell your guests, they might not guess it’s completely vegetarian.

Prefer green enchiladas? We’ve got you covered. Assemble these enchiladas ahead of time -- perfect if you’re short on time and/or are planning for company -- then finish assembling and bake away. They’re out of the oven in 15 to 20 minutes.

Want to get creative? Jamaica flowers (of the hibiscus family) are typically found in vivid red teas, but these tart dried buds are an unusually delicious filling for enchiladas. They’re combined with peppers, onion and zucchini, then rolled in warm tortillas and topped with a spoonful of creamy chipotle sauce.

And you can’t go wrong with a classic New Mexico enchilada. Keep the tortillas flat for this dish, stacking them like pancakes layered with green sauce, cheese and diced onion. Top each finished plate with a fried egg, and dinner is served.
You can find all four recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]


Active Work Time: 35 minutes * Total Preparation Time: 1 hour * Vegetarian

Note: Try to make the enchiladas the day before you need them because the red chiles will soak into the tortillas and make the enchiladas even better. Buy the thinnest tortillas you can find or use homemade.

1 tablespoon dried oregano

4 cups Red Chile Sauce, divided

1 1/2 pounds medium-sharp Cheddar cheese, grated

1 cup pitted black olives or home-cured olives

Oil 2 (15x10-inch) jellyroll pans.

Heat 3 tablespoons of olive oil in a large skillet over low heat. Add the onions cook, stirring frequently, until softened, about 20 minutes. Season with salt and pepper to taste and the oregano.

Spoon 1 cup of Red Chile Sauce onto a wide dinner plate. Starting with 1 tortilla, dip both sides in the sauce. Place 1/2 cup of grated cheese, 2 olives and 1/3 cup of cooked onions down the middle of the tortilla. (We never added grated hard-boiled eggs, but many rancho families did.) Lastly, roll the sides of each tortilla over the filling. Place the enchilada, folded side down, on one of the pans. Repeat with the remaining tortillas. Pour the remaining Red Chile Sauce over the enchiladas. Sprinkle the remaining cheese in a strip down the middle of each enchilada. Decorate with any remaining olives. Cover the pans and refrigerate the enchiladas until you are ready to bake them. Let them stand at room temperature 1 hour before baking.

Heat the oven to 350 degrees near serving time.

Bake the enchiladas until they are puffed and the cheese has melted, 20 to 25 minutes.

10 enchiladas. Each enchilada: 458 calories 885 mg sodium 57 mg cholesterol 30 grams fat 13 grams saturated fat 31 grams carbohydrates 18 grams protein 4.74 grams fiber.

Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours

Red Chile Sauce, the pride of the kitchen, was used not only for the famous red enchiladas but countless other favorites such as Chile Colorado and tamales. This sauce differentiates itself by the toasted flour roux used to deepen flavors and the tiny bit of vinegar used to “sweeten” the chile.

18 dried California or New Mexican chiles, or a combination of both

3 tablespoons light-flavored olive oil

1 1/2 teaspoons ground oregano

1 tablespoon cider vinegar

1/2 to 1 cup water or mild chicken broth, to thin sauce

Hold the California and ancho chiles under running water to rinse. Use scissors to cut off the chiles’ stems and cut the chiles in half. Shake out the seeds onto a paper towel. (Put the seeds in your garden for the birds. Place the chiles and garlic in the top half of a steamer set over simmering water. Steam for 25 minutes. This technique, as opposed to soaking dried chiles in boiling water, preserves more of the chile flavor.

Remove the chiles from the heat. Place 1/3 of the chiles in a blender with 1 cup of water. Puree until smooth. Pour the puree into a wire strainer nested over a large bowl. Continue pureeing the rest of the chiles, garlic and water as in the previous step, in batches, so that you add 1/3 of the chiles each time. Push all of the chile puree through the strainer using a spatula or wooden spoon. Be sure to scrape off the chile puree clinging to the bottom of the strainer. Pour the remaining water into the blender and turn it on to help clean the blades. Pour this chile water through the strainer to catch the last bit of goodness. You should now have about 3 1/2 cups chile puree.

Heat the olive oil in a deep skillet over medium heat and add the flour, toasting lightly until light nut brown, stirring, 4 to 5 minutes. Whisk in the chile puree and add the oregano, vinegar and salt. Simmer the sauce for 20 minutes to blend flavors. Taste, and if the sauce seems a bit sharp, add sugar. If the sauce seems thick, add water or broth, simmering again for about 5 minutes.

About 3 to 4 cups. Each 1/4 cup: 33 calories 165 mg sodium 0 cholesterol 3 grams fat 0 saturated fat 2 grams carbohydrates 0 protein 0.70 gram fiber.


Total time: About 1 hour

Note: Enchiladas are always better if made individually and served immediately. However, if you are having a party, you can assemble the dish like a casserole ahead of time. Assemble the enchiladas in the baking dish without adding the remaining salsa, cream or cheese. About 30 minutes before you are ready to sit down to dinner, pour the salsa on top of the dish, layer over the cream and cheese and place it in the oven for 15 to 20 minutes. Serve immediately. Chihuahua cheese and Mexican cream can be found in Latin markets.

24 tomatillos, cleaned and husked

8 to 10 serrano chiles, stemmed (and seeded for less heat, or to taste)

1 1/2 cups washed, stemmed leaves of cilantro (from about ¼ of a large bunch)

1 1/2 teaspoons salt, or to taste

1. Bring a large pot of water to boil. Add the tomatillos and boil just until they darken to an olive shade, about 5 minutes. Remove from heat, drain and set aside until cool enough to handle.

2. In a food processor, combine the boiled tomatillos with the onion, chiles, cilantro and salt. Pulse until the ingredients are blended to form a salsa. This makes a generous 6 cups of salsa, which can be covered and refrigerated until ready to use, up to 1 week.

2 to 4 tablespoons olive oil

2 to 4 cups boiled, shredded chicken

2 cups grated Monterey Jack cheese (or Chihuahua cheese)

1. Heat the oven to 350 degrees. Gently heat the salsa in a large saucepan until it is warm. When the salsa is warm, spoon about 1 cup of it to cover the bottom of a 13-by-9-inch baking dish.

2. In a medium skillet, heat the olive oil over medium heat until hot. Gently dip both sides of the tortillas into the oil to soften, then quickly dip each of them into the salsa to coat. (For a lower-fat enchilada, skip the oil. Simply heat the tortillas in a microwave until they are soft and pliable.)

3. Place the tortilla on a plate and fill with a scant 3 tablespoons shredded chicken. Roll or fold the tortilla over like a taco and place in the baking dish. Repeat until all of the tortillas are assembled.

4. Cover the assembled tortillas with the remaining salsa and dot with teaspoon-sized dollops of the Mexican cream. Sprinkle over the cheese.

5. Place the baking dish in the oven and heat until the cheese is melted and the enchiladas are warm, about 15 minutes. Remove from heat and serve immediately.

Each serving: 640 calories 43 grams protein 36 grams carbohydrates 7 grams fiber 37 grams fat 14 grams saturated fat 122 mg cholesterol 10 grams sugar 900 mg sodium.


Total time: About 1 hour, plus rehydrating time

Note: Adapted from a recipe by executive chef Sarah Rocio Gomez of Amaranta Cocina Mexicana. Dried jamaica (hibiscus) flowers can be found at Latino and health-food markets, as well as Surfas in Culver City and Nicole’s Gourmet in South Pasadena.

2 tablespoons diced onions

1 teaspoon chopped garlic

1 chipotle pepper (canned in adobo sauce), chopped

1/4 cup plus 2 tablespoons heavy whipping cream

1. In a large sauté pan over medium heat, cook the onions and garlic until the onion is translucent, 3 to 5 minutes.

2. Stir in the tomato purée and chipotle pepper and bring to a simmer over medium heat. Continue to cook for 15 minutes, stirring occasionally, to allow the flavors to blend and the sauce to reduce slightly lower the heat if the bottom of the pan gets too hot so the sauce doesn’t burn.

3. Remove the pan from the heat and whisk in the cream, then set aside. Makes about 1 1/4 cups sauce.

2 1/2 cups (4 ounces) dried jamaica flowers

4 tablespoons ( 1/2 stick) butter

1/3 cup finely diced onion

1/2 cup finely diced zucchini

1/2 cup finely diced bell pepper (combination of red, yellow and green)

3/4 cup crumbled queso fresco, ranchero or other fresh cheese

1. In a medium saucepan, combine the jamaica flowers with 4 cups of water over high heat and bring to a boil. Reduce the heat to a simmer, and simmer the flowers for 30 minutes to rehydrate completely. Strain the flowers, then allow them to cool to room temperature. Finely dice and set aside.

2. In a large sauté pan, melt the butter over high heat and add the onions. Sauté, stirring frequently, until the onions are translucent. Reduce the heat to medium and add the diced flowers, zucchini and bell pepper, stirring occasionally and cooking until thoroughly warmed. Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste. Set aside in a warm place.

3. Reheat the chipotle sauce in a medium sauté pan over medium heat until warmed, stirring frequently. The warmed sauce should be pourable if too thick, add just enough water to thin to the desired consistency. Keep warm.

3. In a medium sauté pan, combine the oils and heat until a thermometer inserted reads 360 degrees. Dip the tortillas into the oil, one at a time, for just 1 second to warm through, then remove to a paper-towel-lined tray to absorb the excess oil.

4. To assemble the enchiladas, spoon one-half cup filling into the center of each tortilla, then roll the tortilla to form an enchilada. Place two enchiladas onto a plate for each serving, and divide the warmed chipotle sauce evenly over each serving. Spoon 2 tablespoons of sour cream over each serving, and sprinkle over 2 tablespoons crumbled queso fresco, or to taste. Serve immediately.

Each serving: 525 calories 9 grams protein 33 grams carbohydrates 5 grams fiber 41 grams fat 16 grams saturated fat 63 mg. cholesterol 644 mg. sodium.

Total time: 1 hour, 10 minutes

Note: Frozen green chile is available at Albertsons and occasionally at other groceries. Call first to ensure availability. This recipe requires ovenproof plates.

1/2 cup finely diced onion

4 teaspoons minced garlic

2 cups chopped green chile

Heat the oil in a large heavy-bottom saucepan over medium-low heat. Add the salt pork and cook, stirring occasionally, until it gives up most of its fat and shrivels, about 5 minutes. Add the onion and garlic and cook until they are soft and fragrant, about 3 minutes. Add the flour, and stir to evenly coat the onion and pork. Stir in the chile and the cumin and then whisk in the broth. Bring to a bare simmer and cook, stirring frequently, for 30 minutes to thicken the sauce and cook out the flour flavor. (Stir the bottom of the pan to prevent the flour from sticking and burning.) Remove from heat. Season with one-half teaspoon salt and a pinch of pepper, or to taste. This makes about 4 cups sauce. Keep the sauce warm if using immediately, or cover and refrigerate up to 2 days. Warm the sauce before using.

3 cups shredded cheese (preferably a mix of cheddar and jack)

3/4 cup finely diced white onion

6 eggs, fried over-medium (optional)

1. This works best if you set it up assembly-line fashion. Combine the cheese and onion in a large bowl. Have ready a large skillet to fry the tortillas and the saucepan of hot green chile sauce. Heat the oven to 400 degrees.

2. Heat 2 tablespoons oil in the large skillet over medium-high heat. Fry a tortilla on both sides until it is puffy and slightly softened, about 1 minute total. Dip the fried tortilla in the chile sauce and place it on an ovenproof plate. Sprinkle over about one-third cup of cheese and spoon over a little more chile sauce. Fry a second tortilla, dip it in sauce and place it on top of the first prepared tortilla, top it with a fried egg (if using), then spoon over more chile sauce and cheese to make 1 serving. Repeat with the remaining tortillas to make 6 servings.

3. Place the prepared plates in the oven and bake until the cheese melts, about 3 to 5 minutes. Serve immediately.

Each serving: 548 calories 22 grams protein 32 grams carbohydrates 7 grams fiber 39 grams fat 15 grams saturated fat 63 mg. cholesterol 865 mg. sodium.

There&aposs more than one formula for a great potato salad. There are creamy potato salads, vinegar-based potato salads, warm potato salads, cold potato salads, and a world of add-ins to flavor up the mix. And then there are the potatoes: Russets, reds, Yukon Golds. We&aposll take you through the different styles of potato salads, show you how to cook the potatoes, and suggest top recipes to try.

Try this recipe for Best Classic Potato Salad from Nicole Mcmom, and watch the video above to get all her tips for how she makes her favorite potato salad.

1. Picking the right potatoes

The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they&aposre cooked and keep their firm texture in the salad when they&aposre chopped up and tossed with dressing.

Russet or Idaho potatoes have a drier, starchier texture and tend to break down during cooking, chopping, and tossing with dressing. But that&aposs not necessarily a bad thing. This kind of potato soaks up dressing like a sponge and tends to yield a softer, creamier potato salad. Read up on how to choose the right potato for the recipe.

Tater Tip: Potatoes can add color highlights to your salad. Red potatoes are red on the outside and creamy white on the inside, while purple potatoes hold their color all the way through. You can also use sweet potatoes to add a cheerful touch of orange, as in this Caribbean Sweet Potato Salad.

Related: Get recipes for red potato salads.

2. Prepping and cooking potatoes

To peel or not to peel? If you&aposd like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them. Once you&aposve either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a large pot, and cover them with water. Use a large enough pot to allow for several inches of head room to accommodate the boiling, starchy water. Bring the potatoes to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.

How long to boil potatoes for potato salad? Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they&aposre tender enough to cut through easily, drain them and let them sit in the strainer for a bit to let the steam evaporate excess moisture. Remember that the residual heat will continue cooking the potatoes a little bit even after they&aposve been drained.

The drama of Mexico's tumultuous history--the rise and fall of the Olmec and Maya civilizations, the magnificent Aztec world that greeted Cortes, the arrival of the Spanish conquistadors, and the turbulent revolutionary years--is vividly reflected in the cuisine of this vast country. Mexican food is history itself, a culinary marriage of native Indian foods such as corn, beans, squash, chocolate and chiles with the Spanish contribution of wheat, rice and meats. The merger resulted in one of the world's most intriguing and least understood cuisines.

Mexico the Beautiful Cookbook captures the fascinating culinary heritage of Mexico in one stunning volume. The recipes, prepared by Acapulco-based Susanna Palazuelos, represent a vast selection of authentic Mexican dishes, from all of the states of Mexico. Many of them are unusual regional dishes that have been passed along by word of mouth, such as garlic chicken from Veracruz, and San Luis Potosi's own version of enchiladas. The traditional favorites are here--chiles en nogada, tamales, pozole, tortilla soup--along with some contemporary surprises such as tequila mousse, cilantro soup and lobster crepes. With pine nut sauce. Other well-known Mexican cooks have also contributed their own special recipes to the book.

All 250 recipes have been photographed by Ignacio Urquiza, one of Mexico's foremost food and travel photographers. He also provided the scenic photographs, which lead the reader through the regions of Mexico, revealing the markets, the countryside, the way the people live and eat in this varied and beautiful country. Marilyn Tausend's text provides an informative accompaniment to the recipes and photos, exploring Mexico's dramatic history through its food.

Mexico the Beautiful Cookbook is the essential cookbook for anyone interested in Mexico and Mexican food.

Watch the video: Γεμιστές πατάτες με τυριά κ μπέικον (July 2022).


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