Angie’s Chilaquiles
October 27, 2017
My friend Angie made these Chilaquiles last week and it's all I could think about. It's a fantastic recipe that she made up. You can also use the sauce for huevos rancheros. Chilaquiles is a traditional Mexican dish. Typically, corn tortillas are cut in quarters lightly fried and topped with green or red salsa. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 10 Servings
Directions
1Sauté the onions in oil until soft, about 15 minutes. Add pepper and Lawry’s season salt
2to taste. Then add the cilantro, garlic, oregano, stewed tomatoes and 3 bay leaves.
3Reduce heat and simmer, until slightly thickened, about 25 minutes. Then take out about a ½ cup of the sauce and purée it with the Rotel in a food processor or blender. Then add this back to the sauce and continue to simmer. Stir in the cheese when ready to serve.
4To serve, put some tortilla chips in a bowl or plate and top with the sauce and extra cheese.
Suzanne Knapp
November 1, 2017
Terrific recipe. I make mine this way (red sauce) or with my tomatillo salsa. But I add eggs to make it a protein rich breakfast. The guests at my B&B love it either way. I do everything in the skillet. Make the sauce, then while sauce is in the blender, scramble the eggs, pour sauce, cheese and chips into the large skillet, a quick stir and serve. True comfort food!!