Best Tortilla Chip Spoonbread With Chiles Recipes

Quick and Easy Pickles with Chiles image

Provided by Alex Guarnaschelli

Categories appetizer

Time 20m

Yield 2 quarts

Number Of Ingredients 7

3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon)
1/2 cup apple cider vinegar
8 cups bottled water
1 1/2 pounds Kirby cucumbers (about 6 small or 4 large)
Few sprigs fresh dill
2 jalapeno peppers (1 red, 1 green), thinly sliced
1 habanero chile pepper, thinly sliced

Steps:

Mix the sea salt, vinegar and water in a large saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in 2 quart-size jars. Add the dill sprigs and sliced peppers to the jars. The cucumbers should fit tightly and should come within 1/2 inch of the top of the container.
Fill the containers with the brine to the top and tap on a flat surface to remove any possible air bubbles. Cover and refrigerate until pickled and chilled, at least 6 hours but preferably overnight. The pickles will last in the refrigerator for up to a few weeks.

Tortilla Chip Chilaquiles image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 dried ancho chile pepper
2 small cloves garlic (unpeeled)
One 8-ounce can tomato sauce
1 cup low-sodium chicken broth
1/2 teaspoon ground cumin
1 tablespoon plus 2 teaspoons vegetable oil
Kosher salt and freshly ground black pepper
4 large eggs
6 cups thin restaurant-style tortilla chips (about 5 ounces)
Sliced radishes, finely chopped red onion, fresh cilantro and/or crumbled Cotija cheese, for topping

Steps:

Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.

Lemon-Butter Sauce with Chiles image

Provided by Food Network Kitchen

Time 5m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 thinly sliced chile de arbol in 1/4 cup olive oil in a pot over medium heat until toasted, 2 to 3 minutes. Add the grated zest of 1 lemon, the juice of 2 lemons and 6 tablespoons butter and stir until melted. Toss with 12 ounces cooked linguine, adding up to 1 cup pasta-cooking water to loosen the sauce. Stir in 1/2 cup grated parmesan and season with salt. Top with 1 more crumbled chile de arbol.