Chilaquiles

I’m on a mission to try new dishes from all around the world. I’m one of those people who will order the same thing over and over at a restaurant. It’s time to break out of that!

I decided to try making chilaquiles because I’ve been dabbling a little in Mexican cuisine lately. Mostly because my husband loves anything that’s Mexican. Chilaquiles is traditionally a brunch or breakfast dish made with leftover tortillas and salsa. I made my own sauce for this dish and it was DELICIOUS! I love cilantro so I added a ton of it to the sauce. Feel free to decrease the amount of cilantro if you’re not a big fan.

The end product was spicy, cheesy, and straight up good. The hubby said he wants me to make it again, which is an equal to a 5 star rating since he isn’t much of a foodie. SUCCESS!!

Chilaquiles

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• Total Time: 25 minutes

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Ingredients

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Sauce

• 4 roma tomatoes, halved
• 1 dried chipotle chilies
• 1 jalapeno, seeded and chopped
• 3/4 cup cilantro
• 1/2 small onion
• 4 garlic cloves
• 1 tsp paprika

Tortillas

• 6 corn tortillas, cut into small chips
• 3 tbsp oil

Toppings

• 1/2 cup shredded Mexican cheese blend
• 1/2 cup black beans, rinsed and drained
• 2 scallions, thinly sliced
• 1/2 avocado
• hot sauce ( I used my fav, Cholula)

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Instructions

Sauce

1. Boil water in a medium saucepan. Pour 1/2 cup of water into a large bowl and add the dried chipotle chili.
2. Bring the saucepan of the remaining water back to a boil. Add halved tomatoes and boil for 5 minutes.
3. Remove tomatoes with a slotted spoon and add to a blender. Remove dried chili and add to blender as well. Reserve the soaking chili water.
4. Add chilies, jalapeno, cilantro, onion, garlic cloves, paprika, the soaking chili water, salt and pepper to taste to the blender. Blend until completely liquified.

Tortillas

1. In a large skillet, heat oil on medium-high heat. Add tortilla chips and fry until crispy and brown.
2. Pour the sauce over the tortillas and mix gently. Heat until tortillas until they are soft, about 3-4 minutes.
3. Sprinkle cheese, beans, and scallions on top. Cover the skillet for 2 minute or until cheese in melted.
4. Top with sliced avocado and hot sauce. Serve while hot!

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 2-3 people

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Also did you check out this weeks episode of Masterchef? I got Graham Elliot to curse!

And surprised Gordon Ramsay with a delicious vegetarian coconut curry soup!