Hello, I’m Joana. Today, we’re going to prepare chilaquiles recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chilaquiles Recipe
Chilaquiles is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chilaquiles is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have chilaquiles using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chilaquiles:
- Prepare 1 bag corn chips
- Make ready 1 white onion
- Get 1 green bell pepper
- Make ready 2 cloves garlic
- Prepare 3 Tablespoons olive oil
- Take 1 can chipotle peppers in adobo sauce (see pic below)
- Take 1 can fire roasted salsa (diced tomatoes can be substituted)
- Prepare 1 can chicken broth
- Prepare cilantro (for topping)
- Prepare queso fresco (for topping)
Steps to make Chilaquiles:
- Add can of salsa and two chipotle peppers to a blender. Blend until mixed and just a bit chunky.
- Thinly slice the green pepper and half the onion. In a deep skillet, use medium/high heat to sauté the peppers and onions (reserving a small amount for topping) in oil until slightly browned. Add the minced garlic and sauté until fragrant.
- Add the tomato mixture and cook down (stirring frequently) until it reaches a tomato paste consistency.
- Add 1 1/2 cups chicken broth (this is about 3/4 of the can). Simmer until it thickens and reaches the consistency of the orial blended tomato mixture.
- Add the chips to skillet and fold them in gently. Mix them in the sauce until all the chips are evenly coated and soft.
- Plate the chilaquiles topped with some of the reserved onion (thinly sliced) a sprinkle of cilantro and queso fresco. I also paired this dish with a Rioja .
- Best if eaten immediately, although the sauce can be saved and refrigerated.
So that is going to wrap this up for this exceptional dish chilaquiles recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
