How to make Baked Tomatillo Chilaquiles -
A baked dish layered with tortillas, tangy tomato mixture, mozzarella cheese and eggs.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tomato concasse (टमाटर/टोमाटो कौनकास), Corn tortillas (मकई के टौरतिया)
Cuisine : Mexican
Course : Main Course Egg
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Baked Tomatillo Chilaquiles Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Baked Tomatillo Chilaquiles Recipe
Tomato concasse 2 cups
Corn tortillas cut into triangles 2
Olive oil 2 teaspoons + 2 tablespoons
Salt to taste
Fresh coriander leaves chopped ½ cup
Jalapeno roughly chopped 1
Lemon juice 1 tablespoon
Garlic roughly chopped 1 teaspoon
Cumin powder 1 teaspoon
Spring onions with greens chopped 4
Mozzarella cheese crumbled 2 cups
Eggs 4
Crushed black peppercorns to taste
Method
Step 1
Preheat the oven to 180°C.
Step 2
Toss the tortillas with two tablespoons olive oil and salt in a bowl. Spread it on a baking tray at equidistant, put the tray in the preheated oven and bake for ten to fifteen minutes.
Step 3
Blend together the tomato concasse, coriander leaves, jalapeno, lemon juice, garlic, cumin powder, salt and half the spring onions till a smooth puree is formed.
Step 4
Place half the tortillas in a baking dish. Pour half the puree on top and sprinkle half the cheese. Top with the remaining tortilla strips, puree and cheese. Sprinkle the remaining spring onions. Put the dish in the preheated oven and bake till the cheese melts.
Step 5
Heat two teaspoons olive oil in a non-stick pan. Break the eggs, sprinkle crushed peppercorns on top and cook until the whites are set and the yolks are still runny.
Step 6
Arrange the eggs on top of the chilaquiles and serve immediately.
Nutrition Info
Calories : 1666 Kcal
Carbohydrates : 60.9 gm
Protein : 84.8 gm
Fat : 120.1 gm
Other : Calcium- 2012.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
