Make this Cheesecake Factory Green Chilaquiles with Carnitas and Eggs Recipe at home for your family. With this Secret Restaurant Recipe your Green Chilaquiles with Carnitas and Eggs will taste just like Cheesecake Factory’s.
Photo by Don LaVange
Straight-From-the-Restaurant
During the quarantine period of 2020, many restaurants were kind enough to share some of their recipes on their websites so that fans could enjoy their favorite dishes at home. Alton has spent hours tracking down these recipes – so that we can help the restaurants share them with their fans.
Cheesecake Factory Green Chilaquiles with Carnitas and Eggs Recipe is a Straight-From-the-Restaurant Recipe.
Cheesecake Factory Green Chilaquiles with Carnitas and Eggs
Cheesecake Factory describes their Green Chilaquiles with Carnitas and Eggs like this –
Tender slow-cooked pork or chicken with roasted poblano peppers, cheese, onions, cilantro and crisp corn tortillas. Garnished with tomatillo-chile sauce, tomato and sour cream.
Cheesecake Factory Green Chilaquiles with Carnitas and Eggs
Tender slow-cooked pork or chicken with roasted poblano peppers, cheese, onions, cilantro and crisp corn tortillas. Garnished with tomatillo-chile sauce, tomato and sour cream.
Yield: 2 People
Ingredients
- 8 ounces Pork Shoulder fully cooked (braised), broken into 4 pieces
- 2 tablespoons All Purpose Flour
- 1/4 cup Canola Oil
- 9 each Thick Tortilla Chips
- 1 cup Salsa Verde homemade or storebought
- 9 each Thick Tortilla Chips
- 1 tablespoon Butter
- 1 ounce Poblano Chiles roasted, peeled, seeded, diced 1/2-inch
- 1/2 ounce Roma Tomatoes diced 1/4-inch
- 1/2 tablespoon Cilantro Leaves
- 1 tablespoon Green Onions sliced thin
- 1/4 teaspoon Coarse Salt to taste
- 1/8 teaspoon freshly ground Black Pepper to taste
- 4 each Whole Fresh Eggs lightly beaten
- 1/4 ounces Parmesan Cheese grated
Garnish
- 6 each Thick Tortilla Chips
- 1/2 ounces Roma Tomatoes diced 1/4-inch
- 1 tablespoon Green Onions sliced thin
- 1 tablespoon Cilantro Leaves
- 1/4 ounces Parmesan Cheese grated
- 1 tablespoon Sour Cream
Instructions
- Dredge pieces of braised pork into flour, shaking off any excess.
- Place canola oil in a large non-stick sauté pan. Place over medium-high heat.
- Place floured pork into pan and pan fry until golden brown and crispy, turning frequently to avoid burning, about 2 minutes.
- Remove and transfer to a plate lined with a paper towel. When cooled slightly to the touch, pull or cut pork into walnut-sized pieces. Set aside and keep warm.
- Place salsa verde in a small non-stick sauté pan.
- Place on stove and warm over medium heat.
- Pour 1/2 of the sauce into a small bowl and reserve warm.
- Crush (by hand) the tortilla chips (9 for each serving - 18 total if making recipe as written for 2 servings) into 1-1/2 to 2-inch pieces.
- Place in the small non-stick sauté pan with the salsa verde. Gently mix together until chips are evenly coated and thoroughly heated through, about 2 minutes on medium heat.
- Place 9 Tortilla Chips into the center of a bowl for each serving (2 bowls if making recipe as written for 2 servings). Set aside.
- Heat butter to a light sizzle in a large non-stick pan set over medium-high heat.
- Carefully add roasted pork, roasted poblano chiles, roma tomatoes, cilantro leaves and green onions into the pan, tossing to incorporate.
- Season with salt and pepper, to taste.
- Cook, stirring, until thoroughly heated through.
- Add 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.
Plate and Garnish
- Layer egg mix into bowls with chips, mounding it as high as possible on top of the chips.
- Ladle remaining Salsa Verde over the egg mix and around the ingredients, covering the open areas within the rim of the bowl.
- Place tortilla chips (6 each bowl) onto the egg mix, allowing some to fall onto the bowl.
- Sprinkle roma tomatoes, green onions, cilantro leaves and grated Parmesan cheese evenly over chilaquiles and chips.
- Dollop sour cream centered on top of Chilaquiles.
- Serve.
Follow Us to Get ALL of Our Latest Recipes
.
Get All New Secret Copycat Restaurant Recipes as Soon as We Publish Them
Just Follow Us on on Your Favorite Social Media Sites and Never Miss a New Recipe.
Stay in Touch, Get More Recipes from All of Our Sites and Help Us Spread the Word about Secret Copycat Restaurant Recipes to All Your Friends.
Thank You.
Photo of Green Chilaquiles With Carnitas And Eggs @ Cheesecake Factory is by Don LaVange and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Don. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe courtesy of The Cheesecake Factory. Thank You for Sharing. Additional Information Courtesy of Wikipedia and is used by permission.
Please use the Facebook, Twitter, Pinterest and Email Buttons below to SHARE this Recipe with your Friends!
It only takes a minute and they will love you for it!
