Tag: chipotle

Chipotle Chilaquiles

Continuing the festivities during Kevin’s birthday celebration weekend, I wanted to make some sort of Mexican breakfast (his favorite).  If we are ever out to brunch and chilaquiles are on a menu, it’s a given that he will order it.  I wanted to make a different kind of chilaquiles dish to mix it up from what you’d find in a restaurant and came across this Rick Bayless recipe on Food and Wine Magazine.  I was drawn to the idea of a smoky chipotle chilaquiles dish, and I still had some chipotle chiles in the freezer from a previous recipe!

INGREDIENTS:

  • One 28-ounce can whole tomatoes, drained and 1/2 cup liquid reserved
  • 2 chipotles in adobo sauce
  • 1 1/2 tablespoons vegetable oil
  • 1 large white onion, thinly sliced
  • 3 garlic cloves, very finely chopped
  • 1 1/2 cups chicken stock or low-sodium broth
  • Salt
  • 8 ounces tortilla chips, store-bought or baked*
  • 1 1/2 cups shredded chicken**
  • 1/4 cup freshly grated parmesan cheese or queso (I used a mix of shredded parm and cheddar)
  • 4 eggs
  • 1/4 cup finely chopped cilantro leaves
  • 1 avocado (optional)

DIRECTIONS:

  1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.

    Pureed!
  2. In a very large, deep skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
  3. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken, cheese, and a fried egg and 1/4 avocado per serving. Sprinkle with the cilantro and serve immediately.

    Chipotle Chilaquiles

NOTE: The recipe makes 4 servings and can be prepared through Step 2 and refrigerated overnight. Reheat the chipotle-tomato sauce before proceeding.

*I decided to make my own baked tortilla chips instead of using store-bought chips or deep-frying.  I highly recommend baking tortillas to make chips vs anything else, since you can slightly over-bake them to dry them out a bit more.  That way, they won’t get too soggy in the chilaquiles sauce!  I used a Food Network recipe and baked for 2 minutes longer than recommended.

Baked Tortilla Chips

**I highly recommend keeping a batch of shredded chicken on hand for any occasion.  You can easily thaw and use it in salads, sandwiches, enchiladas (recipe forthcoming!), and of course, chipotle chilaquiles.  The Kitchn’s instructions for making shredded chicken in a slow cooker is my favorite – it’s easy and you don’t lose any of the nutrients by boiling the chicken, nor moisture by using the oven.  I strain the fat out of the stock after and use it for other things too!

Nordstrom Lime Cilantro Salad Dressing

One of the jobs I had prior to graduating college was working in the Lingerie Department at Nordstrom slanging bras and panties to women (and the occasional man) of all ages, shapes, and sizes.  I learned the art of the hustle since my paychecks were based on commission, and I also frequented the Cafe inside the store I worked at.  I fell in love with their Lime and Cilantro Chicken Salad Dressing, among other dishes I could use my discount on.  After I stopped working there, I found myself missing it and thankfully Nordstrom published a cookbook a few years later.  Here’s the recipe for you to enjoy!

Nordstrom Lime and Cilantro Salad Dressing

Is it the prettiest dressing you ever did see?  Perhaps not, but it’s delicious and it’s packed with flavor so a little bit goes a long way.

INGREDIENTS:

  • 1⁄3 cup seasoned rice vinegar
  • 1⁄4 cup lime juice
  • 1 garlic clove, minced
  • 2 teaspoons chipotle chiles in adobo sauce
  • 2 teaspoons honey
  • 1⁄2 teaspoon salt
  • 3⁄4 cup canola oil
  • 1 cup cilantro, chopped

DIRECTIONS:

  1. Puree chipotle chilies in food processor.
  2. Add all ingredients except oil and cilantro to processor and blend.
  3. Slowly add stream of oil to form emulsion.
  4. Add cilantro to processor and pulse to combine.

    Add Cilantro Last

The salad that Nordstrom used the dressing on had baby greens, corn, chicken breasts, plum tomatoes, jack cheese, roasted red pepper, and toasted pumpkin seeds.  It goes great as a thin sandwich spread, dipping veggie sticks, everything you’d use a vinaigrette on really!

NOTE: A small can of chipotle peppers in adobo sauce will give you way more than you need for this recipe.  You can easily just freeze leftover peppers in a small plastic dressing container.  About two peppers fit per container, and it’ll thaw overnight.  I love the smoky flavor it adds to dishes and will share another recipe featuring chipotle peppers soon!