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CLICK HERE FOR THE RECIPE
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The post Blueberry Yogurt Cookies appeared first on Spoon Fork Bacon.

Blueberry Yogurt Cookies with pearl sugar on top close up on a plate.

Summer is such a great time for fresh produce. There’s so many delicious things in season, including one of my favorite fruits, blueberries! I love going to the farmers market and picking up a couple pints to snack on and to bake with.

One of my favorite things to bake with fresh blueberries are these Blueberry Yogurt Cookies! These cookies are so easy to make, really light fluffy and totally delicious! I add the Swedish pearl sugar on top because I love the sweet little bits of crunch they add to the cookies. These are basically everything you could want in a summer cookie!

Ingredients for Blueberry Yogurt Cookies.

How to make these cookies

  1. Preheat the oven to 350˚F.
  2. In a mixing bowl combine the flour, baking powder, baking soda, and salt. Whisk together. Doing so will evenly combine the ingredients and remove any clumps that are in the dry mixture.
  3. In another mixing bowl combine the sugar, yogurt, egg, lemon zest, lemon juice, and vanilla extract. Whisk together until mixture is smooth.
  4. Add the flour mixture to the yogurt mixture and stir together until fully incorporated. The mixture will get very thick.
  5. Gently fold in the blueberries. Folding the blueberries in will help to keep them whole in the batter.
  6. Lightly grease two baking sheets with oil and scoop out 2 tablespoon sized cookies, spacing them about 1 inch apart.
  7. Sprinkle each cookie with a little bit of the pearl sugar.
  8. Bake cookies for about 12 minutes or until they’re fluffy and lightly browned on top. Remove from oven and transfer to a cooling rack to cool slightly.
  9. Repeat with remaining batter as needed.
  10. Serve cookies warm.
Dry ingredients for blueberry yogurt cookies.
Add dry ingredients to a bowl.
The start of making a batter for yogurt cookies.
Whisk together until full combined.
Wet ingredients combined for yogurt cookies.
Add wet ingredients to a bowl.
Wet batter mixed together in a bowl overhead.
Whisk until fully combined.
Wet ingredients combined with dry for a cookie dough.
Combine wet and dry ingredients together.
Mixed batter for a cookie dough in a bowl overhead.
Mix together until fully combined.
Blueberries poured into a bowl to fold into a batter.
Add blueberries.
Blueberries combined into a cookie dough batter.
Fold in gently.
Blueberry yogurt cookies scooped onto a baking sheet.
Scoop dough onto greased baking sheet.
Pearl sugar sprinkled onto an unbaked cookie.
Top with a sprinkle of pearled sugar.

FAQs

What is the yogurt replacing in the cookies?

The yogurt is replacing the butter in these cookies with a 1:1 ratio

Why use yogurt instead of butter?

Using yogurt is a healthier (low-fat, low calorie) alternative to using butter. The creaminess of the yogurt helps to keep the cookies moist, while the acidity helps to activate the baking soda, which helps the cookies rise.

Can these cookies be made ahead of time?

The dough can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Once the cookies are baked, they’ll stay fresh in an airtight container, at room temperature, for up to 2 days.

Is freeze ahead an option?

Yes! To freeze ahead, make the dough as directed and top with pearl sugar. Place balls of cookie dough onto a parchment lined baking sheet, about 1/2 inch apart and freeze. Once the balls of dough are fully frozen transfer them into a gallon sized Ziploc bag. They’ll keep in the freezer for up to 3 months. When ready to bake, place frozen balls of cookie dough onto baking sheets and bake frozen, adding an additional 6 to 8 minutes to the bake time.

Variations

  • The Greek yogurt can be replaced with sour cream for a 1:1 ratio. The Greek yogurt can also be replaced with plain yogurt, but make sure to reduce the amount to 1 cup.
  • The blueberries can be swapped out for blackberries or chopped strawberries.
  • A thin vanilla or lemon glaze can be drizzled over the tops of the cookies for added sweetness and decadence.
  • The Swedish pearl sugar can be omitted if a soft cookie without a crunchy top is desired.
  • If you want to make flatter cookies like the below image, replace greek yogurt with 2 cups of plain yogurt.
Blueberry yogurt cookies on a platter.

I love these Blueberry Yogurt Cookies so much. They’re so simple to make and so delicious! If you love these cookies and berry filled desserts, you’ll also love our Strawberry Shortcake Cookies  or our Baked Blueberry Doughnuts!

Blueberry yogurt cookies sprinkled with pearl sugar close up.
Blueberry Yogurt Cookies close up freshly baked.
Print

Blueberry Yogurt Cookies

These Blueberry Yogurt Cookies are light, fluffy, so simple to make, and uses yogurt as a healthier alternative to butter. They're the perfect summer cookie to make in under 30 minutes!
Course Dessert
Cuisine Amercian
Diet Low Fat
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings 30
Calories 88kcal

Ingredients

  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup superfine sugar granulated works fine
  • 1 ¼ cups Greek yogurt
  • 1 egg, lightly beaten
  • 1 lemon, zested
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 ¼ cup fresh blueberries
  • ½ cup Swedish pearl sugar

Instructions

  • Preheat oven to 350°F.
  • In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
  • In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
  • Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.
  • Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
  • Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.

Notes

  • The yogurt replaces the butter in these cookies with a 1:1 ratio, which is a healthier (low-fat, low calorie) alternative to using butter. The creaminess of the yogurt helps to keep the cookies moist, while the acidity helps to activate the baking soda, which helps the cookies rise.
  • To make ahead: The dough can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. Once the cookies are baked, they’ll stay fresh in an airtight container, at room temperature, for up to 2 days.
  • To freeze ahead: make the dough as directed and top with pearl sugar. Place balls of cookie dough onto a parchment lined baking sheet, about 1/2 inch apart and freeze. Once the balls of dough are fully frozen transfer them into a gallon sized Ziploc bag. They’ll keep in the freezer for up to 3 months. When ready to bake, place frozen balls of cookie dough onto baking sheets and bake frozen, adding an additional 6 to 8 minutes to the bake time.
Variations
  • The Greek yogurt can be replaced with sour cream for a 1:1 ratio. The Greek yogurt can also be replaced with plain yogurt, but make sure to reduce the amount to 1 cup.
  • The blueberries can be swapped out for blackberries or chopped strawberries.
  • A thin vanilla or lemon glaze can be drizzled over the tops of the cookies for added sweetness and decadence.
  • The Swedish pearl sugar can be omitted if a soft cookie without a crunchy top is desired.
 

Nutrition

Calories: 88kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 27mg | Fiber: 1g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Blueberry Yogurt Cookies appeared first on Spoon Fork Bacon.

Shrimp Shumai

One of my favorite things to grab for lunch is dim-sum, specifically shrimp shumai! I love watching the giant pillows of steam released into the air, each time a  lid is removed from one of the containers on the crowded dim-sum carts. I think dim-sum is one of those things that a lot of people find intimidating to make at home, but really it’s easy, especially if you start with the basics! Today we have…

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The post Shrimp Shumai appeared first on Spoon Fork Bacon.

8 finished shrimp shumai next to ramekin of dipping sauce
One of my favorite things to grab for lunch is dim-sum, specifically shrimp shumai! I love watching the giant pillows of steam released into the air, each time a  lid is removed from one of the containers on the crowded dim-sum carts. I think dim-sum is one of those things that a lot of people find intimidating to make at home, but really it’s easy, especially if you start with the basics! Today we have a super simple, yet super flavorful shrimp shumai recipe for you all today. It only takes about 30 minutes to put together and up to 10 minutes to cook.

What are Shrimp Shumai?

Shrimp shumai (also pronounced siu mai or shao mai) are a popular Cantonese steamed dumpling  often served at Chinese, dim-sum restaurants.

3/4 angle of 8 finished shrimp shumai next to ramekin of dipping sauce
How to make Shrimp Shumai

  1. In a food processor pulse together garlic, ginger and lemongrass.
  2. Add half of the shrimp and the remaining filling ingredients and pulse together until a paste forms. – This will help to keep the shumai together.
  3. Add remaining chopped shrimp to the paste mixture and fold together. This will give the shumai filling some nice texture.
  4. Place 1/2 tablespoon sized amount of filling onto center of each wonton wrapper and form, using dabs of water to fold edges down.
  5. Fill a steamer with water and top basket with a single layer of lettuce leaves.
  6. Arrange shumai onto lettuce leaves, about an inch apart.
  7. Cover, place over heat and steam for 8 to 10minutes.
  8. Remove from heat and serve with a simple dipping sauce.

How do you form Shumai?

Have ready a stack of your wonton wrappers, your shrimp mixture, a spoon, a towel in case you need to wipe your fingers off, and a small bowl of water.

  1. With your non-dominate hand, form a circle with your fingers. Place the wonton wrapper over the hole you have made with you hand.
    Step 1 of making shrimp shumai. With your non-dominate hand, form a circle with your fingers. Place the wonton wrapper over the hole you have made with you hand.
  2. Gently press the wonton wrapper into your hand to create a cavity for the shrimp mixture to sit in.
    Step 2 of forming shrimp shumai. Gently press the wonton wrapper into your hand to create a cavity for the shrimp mixture to sit in. 
  3. The cavity should be deep enough to hold about half a tablespoon of the shrimp mixture inside. The edges of the wonton wrapper that lay on top of your hand will be folded down later. Be sure to not make your cavity too deep, that will just leave your edges messy.
    Step 3 of forming shrimp shumai. The cavity should be deep enough to hold about half a tablespoon of the shrimp mixture inside. The edges of the wonton wrapper that lay on top of your hand will be folded down later. Be sure to not make your cavity too deep, that will just leave your edges messy. 
  4. Using a spoon, place the shrimp mixture in the cavity. We like to use a gently scraping method when we do this. You can use the spoon to gently pack the mixture down and create a clean top. Step 4 of making shrimp shumai. Using a spoon, place the shrimp mixture in the cavity. We like to use a gently scraping method when we do this. You can use the spoon to gently pack the mixture down and create a clean top.
  5. Gently wet your fingers in your bowl of water. Stick the edges of the wonton wrapper that are resting on top of your hand down to the sides on the shrimp shumai. You may need to re-dip your fingers. The water works as an adhesive between the layers of wonton. Step 5 of making shrimp shumai. Gently wet your fingers in your bowl of water. Stick the edges of the wonton wrapper that are resting on top of your hand down to the sides on the shrimp shumai. You may need to re-dip your fingers. The water works as an adhesive between the layers of wonton.
  6. Place a scallion slice on the top of each shrimp shumai. Step 6 of making Shrimp Shumai. Place a scallion slice on the top of each shrimp shumai.

overhead of 12 raw shrimp shumai on parchment paper

Steaming

When you are steaming shrimp shumai, you always line the basket with lettuce leaves (or steamer linrs) to prevent the shu mai from sticking to the basket. You also want to ensure that the shumai are not touching each other because they will stick together. I love my Jia Ceramic Steamer. It’s thoughtfully designed and so beautiful. For this entire recipe, you will have to cook them in batches. They are best served right away, but if you prefer to serve them all at once you can place them onto a plate and cover to keep the steam in until you are ready to serve. I love using a bowl upside down on a plate to cover them.

overhead of 9 Freshly steamed shrimp shumai in steamer basket

Freeze Ahead

To make ahead and freeze, fill and form shrimp shumai as directed. Place uncooked shrimp shumai onto a parchment lined baking sheet, about 1/2 inch apart and place in freezer until fully frozen. Once fully frozen, transfer shumai to a resealable bag and store in freezer for up to 3 months.
Overhead of 14 frozen shrimp shumai on parchment paper as per directions.

How do you cook Frozen Shrimp Shumai?

When ready to use, steam frozen (do not thaw) as directed, but add an additional 8 to 10 minutes to the cook time.

What can you eat with Shrimp Shumai?

While these little bites are delicious on their own, you can also serve them with other dim sum dishes like our pork potstickers, which are just as delicious and also freeze really well. You can also serve these alongside our garlic noodles and our Asian style green beans with crispy pork belly for a complete meal!

I love making a double batch of this recipe and freezing most of them so that I can easily pop them out of the freezer and have a little snack whenever I get a craving! Enjoy! xx, Jenny

9 steamed shrimp shumai next to a ramekin of sauce. 1 has been dipped in sauce with a bite out of it

Print

Shrimp Shumai

Shrimp shumai is a popular and delicious dim sum recipe that is easy to make at home. It's also a perfect recipe make head of time and freeze in batches!
Course Appetizer, lunch
Cuisine asian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 130kcal

Equipment

  • steamer

Ingredients

  • 1 garlic clove, chopped
  • ½ inch piece fresh ginger, peeled and chopped
  • ½ inch piece lemongrass, chopped
  • ½ pound shrimp, peeled, cleaned and deveined
  • 1 teaspoon soy sauce
  • ½ teaspoon rice wine vinegar
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt
  • teaspoon white pepper
  • 24 square wonton wrappers

Instructions

  • Place garlic, ginger and lemongrass in a food processor and pulse 6 to 8 times or until finely ground and well combined. Scrape down sides of bowl.
  • Dice shrimp and place half into the food processor with the remaining ingredients. Process until a smooth paste just comes together. Pour filling into a mixing bowl and fold in remaining shrimp.
  • Place ½ tablespoon of the mixture into the center of a wonton wrapper and wet the edges with a small amount of water.
  • Assemble: Bring all the sides into the center and press any excess wrapper down onto the sides to gently seal (the tops should still be exposed with the shrimp mixture). Flatten the top and place onto a baking sheet. Top each shumai with a piece of sliced green onion. Repeat until all the filling and wrappers have been used.
  • Fill base a pot with 2 inches of water. Top with steamer and line steamer with a layer of lettuce leaves and arrange shumai on top, 1 inch apart (this will be done in batches). Cover steamer with lid and place over medium-high heat. Steam shumai for 8 to 10 minutes or until shrimp has just cooked through.
  • Serve shu-mai hot with ponzu sauce or a mixture of soy sauce and sesame oil for dipping.

Notes

  • *Makes 24
  • To make ahead and freeze: Fill and form shrimp shumai as directed. Place uncooked shrimp shumai onto a parchment lined baking sheet, about 1/2 inch apart and place in freezer until fully frozen. Once fully frozen, transfer shumai to a resealable bag and store in freezer for up to 3 months. When ready to heat from frozen, follow instructions as directed and steam shumai from frozen, but add an additional 5 to 6 minutes of steaming. 

Nutrition

Calories: 130kcal | Carbohydrates: 18g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 618mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Shrimp Shumai appeared first on Spoon Fork Bacon.

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The post Easy Chilaquiles Recipe appeared first on Spoon Fork Bacon.

Chilaquiles with two fried eggs on top in a cast iron skillet with a fork.

Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top.

I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in a smoky red sauce, topped with salty queso fresco and finished with a perfectly fried egg. It was so simple, but unforgettable.

Our recipe is very similar to that first experience, with a very flavorful, smooth and smoky red sauce. The sauce simmered chips are soft, but with a pleasantly crisp edge. The runny yolk and crumbled queso fresco add a creamy and salty bite to the chips, while the radishes and cilantro provide a much needed pop of freshness that. balances the dish out.

Ingredients for everything you'll need to make chilaquiles

Time needed: 30 minutes.

How to make Easy Chilaquiles

  1. Let’s make the red sauce.

    Saute diced onion and minced garlic for 2 to 3 minutes over medium-high heat. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.

    Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
    Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.

  2. Make the fried eggs.

    Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.

  3. Make Chilaquiles.

    Raise heat of sauce to medium-high and bring to a boil, about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.

    Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat.

  4. Assemble and eat.

    Top with fried eggs and queso fresco, radishes, cilantro, and hot sauce. Serve immediately.

Fried Egg

Ingredients to make fried eggs. Eggs, oil, and salt and pepper.
Fried egg ingredients:
Eggs + Oil + Salt and Pepper.
Freshly fried eggs in a non stick skillet showing the crispy edges of the eggs.
Fry on medium-high heat until the edges are crispy.
A close up of fried eggs in a non stick skillet with salt and pepper.
Season with salt and pepper.

Red Sauce

Sautéd onion and garlic in a skillet, the first step to make chilaquiles.
Sauté onion and garlic
Blended ingredients to make a red sauce simmering in  a skillet.
Simmer blended sauce. The blended sauce is sautéd onion and garlic, crushed tomatoes, chipotles in adobo and stock.

Chilaquiles

Start with freshly fried tortilla chips, if you can find them.
Fresh tortilla chips being added into a skillet with sauce for chilaquiles.
On medium high heat add tortilla chips.
Tortilla chips in a skillet being gently folded together with a red sauce to make chilaquiles.
Fold gently.
Tortilla chips being gently folded and simmered in a tomato and chipotle sauce.
Repeat until all chips are added.
A close up on chilaquiles showing off all the toppings.
Top your Chilaquiles with fried eggs, cilantro, radishes, and Queso fresco and enjoy!

FAQs

What are Chilaquiles?

Chilaquiles is a traditional Mexican breakfast. It consists of fried tortilla chips lightly simmered in a red (roja) or green (verde) sauce.

How Do You Make Them?

Chilaquiles rojas is traditionally made by sautéing and blending together diced onion, garlic, tomatoes, and dried guajillo chiles to create a smoky red sauce. Chilaquiles verdes is made with tomatillo salsa, providing a brighter and slightly tangy flavor.

Once the sauce is made, its simmered in a skillet. Tortilla chips are then folded into the sauce until evenly coated. Our version today is chilaquiles rojas and we’ve simplified it by using canned tomatoes and chipotles in adobe sauce.

This allows you to skip out on rehydrating, seeding and toasting dried chiles, but the dish still has maximum flavor.

What Do You Eat With Them?

Chilaquiles are typically served on their own with some crumbled queso fresco. They can also be found topped with fried eggs, like our version today.

Overall Chilaquiles is really versatile and there are many variations for them – they can be served with shredded chicken, refried beans and topped with a as many or few garnishes like sliced radishes, cilantro leaves, diced avocado to name a few.

To Toss or Simmer Together?

I like to simmer the chips in the sauce for a few minutes because I like the slightly softer results.  If you want your chips to have a crispier texture, remove the sauce from the heat and toss together with your chips. Either version is delicious and totally based on personal preference.

Our chilaquiles recipe is a little nontraditional by using chipotle peppers in adobe instead of dried chiles and canned tomatoes instead of fresh ones. I like the smoky and spicy flavors that chipotles in adobe sauce have and the more intensely concentrated tomato flavor you get from crushed tomatoes from a can.

You can always make this recipe even more simple by buying and using ready-made red sauce from the store. I personally love this one.

Can You Make and Freeze Ahead?

Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container. Store sauce in the refrigerator for up to 5 days or in the freezer for up to 3 months.

When ready to serve, thaw sauce completely overnight in the refrigerator before reheating and simmering or tossing with chips.

If you love chilaquiles as much as I do, I recommend checking out our other versions!

Chilaquiles with two fried eggs on top in skillet. Bowl of cilantro sprigs above skillet

This is the cast iron skillet we use in our images. We love Lodge cast iron skillets because they are affordable and made to last forever!

A recipe for Chilaquiles with fried eggs on top.
Print

Easy Chilaquiles

Chilaquiles is a traditional Mexican breakfast. This recipe is simple, delicious and takes just 30 minutes to make! Crispy fried tortilla chips are tossed and simmered with our smoky red sauce and topped with a fried egg!
Course Breakfast, brunch
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 763kcal

Ingredients

red sauce

  • 3 tablespoons neutral oil
  • ½ sweet onion, diced
  • 2 garlic cloves, minced
  • 2 ½ cups crushed tomatoes
  • 4 chipotles in adobo sauce
  • 1 cup low sodium chicken stock

fried eggs

  • 2 tbsp extra virgin olive oil
  • 4 eggs
  • salt and pepper to taste

chilaquiles

  • 12 ounces tortilla chips

garnishes

  • ½ cup queso fresco, crumbled
  • 2 radishes, thinly sliced
  • ½ bunch cilantro leaves, roughly chopped
  • hot sauce optional

Instructions

red sauce

  • Place oil in a heavy bottom skillet and place over medium-high heat.
  • Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
  • Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
  • Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.

fried eggs

  • Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.

chilaquiles

  • Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
  • Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.
  • Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.

Notes

  • *Makes 1 12” skillet
  • For a crispier texture, remove sauce from heat, add chips and gently toss together until fully and evenly coated. Top with eggs and desired toppings. Serve. 
  • Make and Freeze Ahead: Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container, in the refrigerator for up to 5 days or in the freezer for up to 3 months. 
  • When ready to serve, thaw sauce completely, in the refrigerator, before reheating and simmering or tossing with chips.

Nutrition

Serving: 4g | Calories: 763kcal | Carbohydrates: 74g | Protein: 19g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 174mg | Sodium: 948mg | Potassium: 806mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1503IU | Vitamin C: 17mg | Calcium: 321mg | Iron: 5mg

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Baked Ziti

Baked ZitiThis Baked Ziti recipe is so classic and delicious and the perfect make ahead weeknight meal. You can totally make your own sauce but you can also buy a great quality jar from the store to keep things simple. We love this jarred marinara sauc…

Baked Ziti
This Baked Ziti recipe is so classic and delicious and the perfect make ahead weeknight meal. You can totally make your own sauce but you can also buy a great quality jar from the store to keep things simple. We love this jarred marinara sauce. I added…
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