Chilaquiles (in Spanish tʃilaˈkiles, from the Nahuatl word chīlāquilitl) is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Chilaquiles is commonly garnished with cream crema, shredded queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried, according to personal taste), beef and guacamole as side dish. As with many Mexican dishes, regional and familial variation is quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. They are also served as last meal in a long wedding party close to morning in what is call tornaboda.
8 fresh tomatillos, husks removed 1 white onion, coarsely chopped 1 poblano pepper, peeled and seeded 1 jalapeno pepper, seeded 3/4 cup chopped cilantro 4 cloves garlic 2 leaves fresh mint Salt, to taste 3 cups shredded cooked chicken 1/4 cup vegetable oil 12 (6 inch) white corn tortillas, cut into 3 strips 3/4 cup shredded pepperjack cheese
3/4 cup shredded Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C). Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more. Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes.
Drain on a paper towel-lined plate. Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving the chilaquiles.
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