Ingredients with Measurements:
- 1 package of corn tortillas, cut into strips
- 2 ears of corn, kernels removed
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 cup of chicken or vegetable broth
- 1 tablespoon of cumin
- 1 tablespoon of chili powder
- Salt and pepper to taste
- 1/4 cup of vegetable oil
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Large skillet
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Spread the corn kernels on a baking sheet and roast for 15-20 minutes, or until lightly browned.
2. In a large skillet, heat the vegetable oil over medium heat. Add the tortilla strips and cook until lightly browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 5 minutes. Add the diced tomatoes, broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
4. Add the roasted corn and poblano peppers to the skillet and stir to combine. Add the tortilla strips and toss to coat in the sauce.
5. Sprinkle the crumbled queso fresco over the top of the chilaquiles and place the skillet in the oven. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and sprinkle with chopped cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 38g
Protein: 10g
Sodium: 600mg
Substitutions for ingredients:
- Instead of queso fresco, you can use feta or goat cheese.
- If you don't have poblano peppers, you can use bell peppers instead.
- You can use canned corn instead of roasting fresh corn.
Variations:
- Add shredded chicken or ground beef for a meatier version.
- Use different types of cheese, such as cheddar or Monterey Jack.
- Add black beans or pinto beans for extra protein.
Tips and tricks:
- Make sure to cut the tortillas into thin strips so they cook evenly and become crispy.
- If the sauce is too thick, add more broth or water to thin it out.
- You can make the sauce ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the chilaquiles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chilaquiles in the skillet for a rustic presentation.
Garnishes:
Garnish with additional chopped cilantro, sliced avocado, or diced tomatoes.
Pairings:
Serve with a side of refried beans and rice for a complete meal.
Suggested side dishes:
- Refried beans
- Spanish rice
- Guacamole and chips
Troubleshooting advice:
- If the tortilla strips are not crispy enough, cook them for a few more minutes until they are golden brown.
- If the sauce is too thin, let it simmer for a few more minutes to thicken it up.
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 made with tortilla chips or strips that are simmered in a spicy tomato sauce and topped with cheese and other toppings.
Flavor profiles:
This dish is spicy, savory, and slightly sweet from the roasted corn.
Serving suggestions:
Serve the chilaquiles with lime wedges on the side for a bright burst of citrus flavor.
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Region: Mexican