Chilaquiles | Oregonian Recipes

Name: Chilaquiles | Oregonian Recipes
Ingredients: 2 teaspoons vegetable oil; 1/2 cup chopped onion (1/4-inch dice); 1 to 3 tablespoons finely chopped jalapeño (remove ribs and seeds if you like less heat); 3 cloves garlic, minced; 3/4 teaspoon ground cumin; 3/4 teaspoon chili powder; 2 14 1/2-ounce cans diced tomatoes with juices; 3/4 cup chicken broth; Salt; freshly ground black pepper; 4 tablespoons vegetable oil (divided); 6 6-inch corn tortillas, each tortilla cut into 8 wedges; 1/4 cup chopped onion (1/4-inch dice); 1 tablespoon finely chopped jalapeño; 1 tablespoon finely chopped fresh cilantro plus extra for garnish; 1 1/2 cups shredded pepper jack or Monterey jack cheese; 4 eggs

recipes.oregonlive.com

Food recipes, meal preparation, food preserving, beer, wine. Search The Oregonian's recipe archives

View full recipe on recipes.oregonlive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.

Share this recipe:

Cooking tools:

Food processor
Saucepan
Pan
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Cooling rack
Paper towel
Stove
Oven
Plate

Ingredients

2 teaspoons vegetable oil
1/2 cup chopped onion (1/4-inch dice)
1 to 3 tablespoons finely chopped jalapeño (remove ribs and seeds if you like less heat)
3 cloves garlic, minced
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
2 14 1/2-ounce cans diced tomatoes with juices
3/4 cup chicken broth
Salt
freshly ground black pepper
4 tablespoons vegetable oil (divided)
6 6-inch corn tortillas, each tortilla cut into 8 wedges
1/4 cup chopped onion (1/4-inch dice)
1 tablespoon finely chopped jalapeño
1 tablespoon finely chopped fresh cilantro plus extra for garnish
1 1/2 cups shredded pepper jack or Monterey jack cheese
4 eggs