Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 cups tortilla chips
- 1 cup grilled corn kernels
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
3. Add the diced tomatoes, green chilies, cumin, chili powder, and salt to the skillet. Stir to combine.
4. Add the tortilla chips and grilled corn kernels to the skillet. Toss to coat the chips with the tomato mixture.
5. Cook for 5-7 minutes, stirring occasionally, until the chips are slightly softened and the mixture is heated through.
6. Remove the skillet from the heat and sprinkle the crumbled cotija cheese over the top of the chilaquiles.
7. Cover the skillet and let sit for 2-3 minutes, until the cheese is melted.
8. Sprinkle the chopped cilantro and drizzle the lime juice over the top of the chilaquiles.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Total Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 840mg
Total Carbohydrates: 35g
Dietary Fiber: 5g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Instead of vegetable oil, you can use olive oil or canola oil.
- Instead of diced tomatoes, you can use fresh chopped tomatoes or tomato sauce.
- Instead of cotija cheese, you can use feta cheese or queso fresco.
- Instead of grilled corn, you can use canned corn or frozen corn.
Variations:
- Add cooked chicken or beef to the chilaquiles for a heartier meal.
- Top the chilaquiles with a fried egg for a breakfast twist.
- Use different types of tortilla chips, such as blue corn or multigrain.
- Add sliced avocado or guacamole on top of the chilaquiles.
Tips and tricks:
- Make sure to use sturdy tortilla chips that can hold up to the tomato mixture.
- If you don't have a grill, you can roast the corn kernels in the oven or on the stovetop.
- Don't overcook the chilaquiles, as the chips will become too soggy.
Storage instructions:
Store any leftover chilaquiles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chilaquiles, place them in a skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the chilaquiles in individual bowls and garnish with extra cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges, sliced avocado, guacamole
Pairings:
Serve the chilaquiles with a side of refried beans or a simple green salad.
Suggested side dishes:
Refried beans, green salad
Troubleshooting advice:
If the chilaquiles become too soggy, try adding more tortilla chips to absorb the excess liquid.
Food safety advice:
Make sure to cook the chilaquiles to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Chilaquiles are a traditional Mexican dish that originated as a way to use up leftover tortillas. The dish typically consists of fried tortilla chips simmered in a tomato-based sauce and topped with cheese, cilantro, and other garnishes.
Flavor profiles:
Savory, tangy, cheesy
Serving suggestions:
Serve the chilaquiles for breakfast, lunch, or dinner.
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Region: Mexican