Chilaquiles Cha Cha Cha

Recipe courtesy Chef Toribio Prado
Show: Rachael Ray's Tasty Travels Episode: Breakfast and Brunch
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 3 eggs
  • 2 ounces grated Parmesan
  • 2 ounces grated mozzarella
  • Fresh cilantro, chopped, for garnish
  • FOR THE TOMATILLO SAUCE:
    • 1/4 yellow onion
    • 1/2 tablespoon ground cumin
    • Salt and freshly ground black pepper
    FOR THE ORANGE TOMATO SAUCE:
    • 1 pound ripe Roma tomato
    • 1 teaspoon dried oregano
    • Salt and freshly ground black pepper
    • Oregano, to taste
    • Sugar, to taste
    • Jalapenos in vinegar, to taste
    FOR THE TORTILLA CHIPS:
    • Salt
    • 4 tablespoons olive oil
    • 2 tablespoons chopped garlic
    • 1/2 medium onion, chopped
    • 6 ounces tomatillo sauce, recipe follows
    • 6 ounces orange tomato sauce, recipe follows
    • Salt and freshly ground black pepper
    • Ground cumin, to taste
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    Directions

    Cut the tortillas in half and cut each half into 4 triangles. Deep-fry in hot oil until golden crispy. Drain on paper towels and sprinkle with salt while hot.

    Add the salt, pepper, cumin and sauces to the pan. When sauce is hot, add the chips and the eggs and stir. Add the cheese just before serving. Garnish with cilantro.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

    In a food processor, pulse ingredients for tomatillo sauce for 15 seconds. Do the same for the orange tomato sauce.
    Tortilla chips, recipe follows
    In a 12-inch pan, heat the olive oil over high heat. Add the garlic and onions and cook until golden, about 5 minutes.

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