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Easy, easy Chilaquiles Recipe

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This recipe for Easy, easy Chilaquiles, by , is from The Barela Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Danny Barela

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
2 tablespoons EVOO
1 Clove hot Garlic
2 to 3 cups broken tortilla chips (approximately the last 30 chips from a bag)
1 can Salsa Casera
1/2 cup queso fresco cheese (or Munster shredded)
2 tablespoons half-n-half
For Garnish (Opt.) :
Cotija Cheese
Green Onions
Cilantro

Directions:
Directions:
Steps to Make It
Gather the ingredients.


Put olive oil in a medium hot pan.

Smash the garlic clove and remove papery skin

Simmer the garlic in the hot oil until it changes color - then remove and discard

Spread the tortilla chips in the pan. Break any large ones in half

Quickly pour the salsa over the chips and reduce the heat to medium-low. Simmer the chips in the sauce, undisturbed, until the chips absorb some of the liquid and soften, for approximately 10 minutes.

Divide the chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half-n-half.

Serve and enjoy!

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Breakfast option: Add 2-3 whipped eggs or equivalent egg substitute when adding salsa.

Main Course option: Add 1 cup shredded cooked chicken or pulled pork when adding salsa.

Chili Verde option: Substitute 5 oz of 505(tm) Hatch Green Chilis for Salsa Casera and sub 3-4 oz. green chili queso blanco dip for the half-n-half. (Best with Blue-Corn chips!)

Chimayo Option: Substitute red chili sauce or hot enchilada sauce in-lieu of Salsa Casera. Add a dash of Worcestershire sauce and omit cream or half-n-half. (This is great with pulled pork or pulled pork and Chorizo!)

 

 

 

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