Ingredients with Measurements:
- 12 corn tortillas, cut into wedges
- 1 cup of salsa verde
- 1/2 cup of chicken broth
- 1/2 cup of crumbled queso fresco or shredded Monterey Jack cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced white onion
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, puree the salsa verde with the chicken broth until smooth.
3. In a large skillet, heat the vegetable oil over medium-high heat. Add the tortilla wedges and cook until lightly browned and crispy, about 3-4 minutes.
4. Pour the salsa verde mixture over the tortilla wedges and stir to coat evenly. Reduce the heat to low and simmer for 5-7 minutes, or until the tortillas are soft and the sauce has thickened.
5. Sprinkle the crumbled queso fresco or shredded Monterey Jack cheese over the top of the chilaquiles and place the skillet in the oven. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
6. Remove the skillet from the oven and sprinkle with chopped cilantro and diced onion. Season with salt and pepper to taste.
7. Serve hot with additional toppings such as sliced avocado, sour cream, or diced tomatoes.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of queso fresco or Monterey Jack cheese, you can use any type of cheese you prefer.
- Instead of salsa verde, you can use red enchilada sauce or tomato sauce.
Variations:
- Add cooked shredded chicken or ground beef to the chilaquiles for a heartier meal.
- Top the chilaquiles with a fried egg for a breakfast twist.
- Use different types of cheese such as cheddar or pepper jack for a different flavor.
Tips and tricks:
- Make sure to cook the tortilla wedges until they are crispy before adding the salsa verde to prevent them from becoming soggy.
- If the sauce is too thick, add more chicken broth or water to thin it out.
- You can make the salsa verde from scratch by blending tomatillos, jalapenos, onion, and garlic together.
Storage instructions:
- Store any leftover chilaquiles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chilaquiles in a skillet over medium heat and cook until heated through, about 5-7 minutes.
Presentation ideas:
- Serve the chilaquiles in individual bowls or on a large platter for sharing.
Garnishes:
- Top the chilaquiles with sliced avocado, sour cream, diced tomatoes, or sliced jalapenos.
Pairings:
- Serve the chilaquiles with a side of refried beans or Mexican rice.
Suggested side dishes:
- Refried beans
- Mexican rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the tortillas become too soggy, try cooking them for a shorter amount of time or using less sauce.
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 leftover tortillas, salsa, and cheese.
Flavor profiles:
- The chilaquiles are tangy and slightly spicy from the salsa verde, with a creamy and salty flavor from the cheese.
Serving suggestions:
- Serve the chilaquiles for breakfast, lunch, or dinner. They are a versatile dish that can be enjoyed any time of day.
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Region: Mexican