Chilaquiles: Easy - Cheesy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
2 tablespoons EVOO
2 cloves hot garlic
2 to 3 cups broken tortilla chips
1 can salsa casera
1/2 cup queso fresco cheese (or muenster shredded, or both)
2 tablespoons half-n-half
optional garnishes:
cotija cheese
green onions
cilantro
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Directions: |
Directions:Smash the garlic cloves and remove papery skin
Simmer the garlic in hot olive 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, approximately 5-10 minutes.
Divide the chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half-n-half.
Serve warm and enjoy! Serves 2 Prep time 20 minutes |
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Personal
Notes: |
Personal
Notes: Breakfast option: Add 2-3 whipped eggs or equivalent egg substitute when adding salsa. Turn over to cook eggs evenly. Like it crunchy? Cook eggs slowly and leave adding the tortilla chips for the very last.
Chile Verde option: Substitute 5 oz of Hatch Green Chilies for Salsa Casera and sub 3-4 oz. chili con queso blanco dip for the half-n-half. (Best with Blue-Corn chips!)
"Chimayo" Option: Substitute salsa with medium or hot red chili or enchilada sauce. Add a dash of Worcestershire sauce and omit cream or half-n-half. (Also great with smoked pork or shredded chicken added - non veg option)
"Sopa" Option: Substitute corn tortilla strips for the chips and substitute a can of tomato sauce for the salsa. While cooking, add 1/4 to 1/2 cup chicken or veg broth to desired consistency.
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