Recipe: Chilaquiles [edit]

Photo: Flickr user Taberna de Ingrid

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Edited by: Sheri, Barnaby Dorfman

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Wikipedia

Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called "totopos." The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. Moreover, chilaquiles are often lauded as a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover. Chilaquiles are frequently confused with the Tex-Mex Migas, as each is a dish that uses tortilla chips/strips served primarily in the morning. In Guadalajara, cazuelas are kept simmering filled with chilaquiles that become thick in texture similar to ''polenta''.

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[edit] Ingredients

1	onion, chopped
1	med. can tomatoes
1	sm. can diced green chilies
¼	cup tomato salsa
1	cup cotija cheese
¼	cup Mexican crema or sour cream
12	ounces Tortilla chips

[edit] Preparation

Step 1	Oven at 325 degrees. Saute diced onion in 2 tablespoons oil. Add green chilies, and tomatoes. Simmer 10-15 minutes, uncovered.
Step 2	Place tortilla chips in layers and add sauce.
Step 3	Bake in 325 degree oven for 30 minutes.
Step 4	Sprinkle with cotija cheese and add a dollop of crema

[edit] Tools

Oven

[edit] About Chilaquiles

Chilaquiles is a popular breakfast dish in Mexico. It can also be make with a green chili tomatillo sauce.

Ricotta salata, Monterey Jack or dry, rinsed feta may be substituted for the Cotija cheese.