Chilaquiles are popular breakfast food
in Mexico, but we like them for a quick
dinner.
They originated as a leftover dish using up
the stale tortillas and leftover red or green
sauce, meat and cheese. Sometimes they
have scrambled eggs on top for a
breakfast dish. Our favorite is
with green sauce and chicken then topped
with cheese.
I chose to fry my own corn tortillas but we have made
them with tortilla chips when we were in a hurry.
I also made my own salsa verde but you can use
a bottled or canned variety too.
The tortillas are topped with the salsa and chicken
and then cheese is added and melted on top.
You can cook your finished chips in the salsa verde but
I like to keep mine crispier so I just top them with the salsa.
Chilaquiles with Chicken and
Roasted Tomatillo Salsa
1 dozen corn tortillas cut into strips or triangles
oil for frying tortillas or tortilla chips
2 C. cooked chicken, cubed
salsa verde (homemade recipe follows or
we like World Table Salsa Verde from Wal Mart
or Herdez Salsa Verde)
3 C. monterey jack cheese
Fry the corn tortillas in oil brought to 350 degrees in
small batches until crisp. Drain on paper towels
Layer the chips, salsa verde, and chicken and top
with lots of cheese on an ovenproof or microwave proof
dish. Drizzle a little additional
salsa verde on top. Heat until the cheese is melted
in a 350 degree oven or in the microwave.
Dig in and enjoy.
Roasted Tomatillo Salsa
1 1/2 C. fresh tomatillos, rinsed
2 cloves garlic
1 jalapeno chile, seeded
1 1/2 tsp. chicken bouillon powder
3/4 C. water
1 medium white onion, chopped
1/2 bunch cilantro, chopped
Place cleaned, chopped tomatillos, garlic and
seeded jalapenos in a large skillet. Cook over
medium high heat until tomatillos are blackened
and soft. Do not use oil. Remove and let cool
a few minutes.
Place the water, bouillon and the chopped onion
in a saucepan and cook until the
onions are soft. Remove and let cool a few minutes.
Place the tomatillo
mix and the onion mix in the food processor
with the cilantro and puree.
Transfer the salsa to a saucepan and
bring to a
boil and simmer until a nice salsa consistency.
Best if refrigerated for
about 3 hours, but it is great right away.
Makes about 1 quart
This salsa verde has a great fresh tangy
flavor. We loved it.
(Adapted from Cooking With Baja Magic Dos -
a cookbook printed in 2005 that was left in
our Cabo home for me to inherit - fabulous. You can
buy it from Amazon. Everything we have made in it is great.)
Don't miss out on this traditional Mexican favorite.
It is super quick if you use tortilla chips
and canned salsa verde. I really like Wal Mart's
World Table (my favorite) or Herdez's Salsa Verde.
You can have it with or without chicken and you
can also serve it with scrambled egg, but this is
our favorite way to serve it.