Easy, easy Chilaquiles Recipe
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Contributor: |
Contributor: Danny Barela
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Category: |
Category: |
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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
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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! |
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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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