What's Cooking: The Cheesecake Factory's Green Chilaquiles w/Carnitas & Eggs

What's Cooking: The Cheesecake Factory (KTUL)

Green Chilaquiles with Carnitas and Eggs Recipe:

8 oz. Pork Shoulder, cooked, broken into 4 pieces*

2 Tbls. All Purpose Flour

1/4 cup Canola Oil

9 ea. Thick Tortilla Chips

1 cup Salsa Verde*

9 ea. Thick Tortilla Chips

1 Tbl. Butter

1 oz. Poblano Chiles, roasted, peeled, seeded, diced 1/2”

1/2 oz. Roma Tomatoes, diced 1/4”

1/2 Tbl. Cilantro Leaves

1 Tbl. Green Onions, sliced thin

1/4 tsp. Coarse Salt

1/8 tsp. Black Pepper, ground

4 ea. Whole Fresh Eggs, lightly beaten

1/4 oz. Parmesan Cheese, grated

For Garnish:

6 ea. Thick Tortilla Chips

1/2 oz. Roma Tomatoes, diced 1/4”

1 Tbl. Green Onions, sliced thin

1 Tbl. Parmesan Cheese, grated

1 Tbl. Sour Cream

• Dredge the pieces of Braised Pork into the Flour, shaking off any excess.

• Place Canola Oil in a large non-stock sauté pan, and pan fry the floured Pork until golden brown and crispy turning frequently to avoid burning (2 mins.). Remove and transfer to a plate lined with a paper towel. Pull the pork into walnut sized pieces set aside and keep warm.

• Place the Salsa Verde in a small non-stick sauté pan and warm over medium heat. Pour off half of the sauce and reserve warm.

• Crush (by hand) the Tortilla Chips (9 ea.) into 1-1/2" to 2" pieces and place in the small non-stick sauté pan with the Salsa Verde. Gently mix together until the Chips are evenly coated and thoroughly heated through (2 mins.) on medium heat.

• Place a few Tortilla Chips (9 ea.) into the center of a bowl.

• Heat the Butter to a light sizzle in a large non-stick pan set over medium-high heat. Add the Pork, Roasted Poblano Chiles, Roma Tomatoes, Cilantro leaves and Green Onions into the pan, tossing to incorporate.

• Season with Salt and Pepper and cook until thoroughly heated through.

• Add the beaten Eggs into the pan, stirring to incorporate. Cook until the eggs are lightly scrambled and still very runny on top and around the edges.

• Sprinkle the grated Parmesan Cheese into the eggs. Add the hand-crushed Tortilla Chip/Salsa Verde mix into the pan, folding quickly to incorporate.

• Layer the Egg Mix into the bowl, mounding it as high as possible on top of the chips.

• Ladle the remaining Salsa Verde over the Egg Mix and around the ingredients, covering the open areas within the rim of the bowl.

• Place the Tortilla Chips (6 ea.) onto the Egg Mix, allowing some to fall onto the bowl.

• Sprinkle the Roma Tomatoes, Green Onions, Cilantro leaves and grated Parmesan Cheese evenly over the Chilaquiles and Chips.

• Dollop the Sour Cream on top of the Chilaquiles (centered).

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