Chilaquiles

Posted on March 8, 2022

Chilaquiles

Are you looking for recipe inspiration? Chilaquiles special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chilaquiles What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Chilaquiles, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chilaquiles delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Chilaquiles yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chilaquiles using 10 ingredient type and 7 manufacturing steps. Here's how to make the dish.

A quick and easy version of the dish your abuelita used to make to use up all those leftovers. Warning: this has got a nice, smoky heat from the chipotle peppers.

Ingredients and spices that need to be prepared to make Chilaquiles:

  1. 1 bag corn chips
  2. 1 white onion
  3. 1 green bell pepper
  4. 2 cloves garlic
  5. 3 Tablespoons olive oil
  6. 1 can chipotle peppers in adobo sauce (see pic below)
  7. 1 can fire roasted salsa (diced tomatoes can be substituted)
  8. 1 can chicken broth
  9. cilantro (for topping)
  10. queso fresco (for topping)

Steps to make a Chilaquiles

1
Add can of salsa and two chipotle peppers to a blender. Blend until mixed and just a bit chunky.
Chilaquiles - Step 1
2
Thinly slice the green pepper and half the onion. In a deep skillet, use medium/high heat to sauté the peppers and onions (reserving a small amount for topping) in oil until slightly browned. Add the minced garlic and sauté until fragrant.
Chilaquiles - Step 2
3
Add the tomato mixture and cook down (stirring frequently) until it reaches a tomato paste consistency.
4
Add 1 1/2 cups chicken broth (this is about 3/4 of the can). Simmer until it thickens and reaches the consistency of the original blended tomato mixture.
5
Add the chips to skillet and fold them in gently. Mix them in the sauce until all the chips are evenly coated and soft.
6
Plate the chilaquiles topped with some of the reserved onion (thinly sliced) a sprinkle of cilantro and queso fresco. I also paired this dish with a Rioja wine.
7
Best if eaten immediately, although the sauce can be saved and refrigerated.

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