Chilaquiles
- Number of Servings: 4
Ingredients
Ingredients for SauceRoma Tomato 2 medium sizeOnion chopped 1/4 cupGarlic 2 clovesChicken Flavor Bouillon 1 cube or 2 tsp of powderWater 1/2 cupVegetable Oil, 3 tbsp Corn tortilla 9
Toast whole tomatos on a grill. Turn the tomatos to ensure that all sides get toasted. They're done when the skin begins to pull from the flesh and turn black. Peel off the blackened skin. Puree with the onion, garlic, bouillon and 1/4 cup of water. Set aside some of the chopped onion to garnish.
Tear tortillas into chip sized pieces. Add the oil to a hot non-stick frying pan. Be careful to flip them and seperate them so they don't burn. Add sauce after tortillas have turned crispy. You will need to add about 1/4 to 1/2 cup of water depending on how soft or crispy you want your chilaquiles.
Cook until the water has evaporated.
Garnish with chopped onions and queso fresco or feta cheese if you want.
Number of Servings: 4
Recipe submitted by SparkPeople user EATPRAYLOVE.
Tear tortillas into chip sized pieces. Add the oil to a hot non-stick frying pan. Be careful to flip them and seperate them so they don't burn. Add sauce after tortillas have turned crispy. You will need to add about 1/4 to 1/2 cup of water depending on how soft or crispy you want your chilaquiles.
Cook until the water has evaporated.
Garnish with chopped onions and queso fresco or feta cheese if you want.
Number of Servings: 4
Recipe submitted by SparkPeople user EATPRAYLOVE.
Nutritional Info Amount Per Serving
- Calories: 244.5
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 612.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.6 g
- Protein: 3.0 g