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Mexican
Recipes
by Annette Avila
Chilaquiles 6
Corn Tortillas cut into 8 pie wedges each
½ Cup Vegetable Oil
2 Med Tomatoes
1 Onion
2 Cloves Garlic
1-4 Jalepeño or Serano Peppers
Salt & Pepper to taste
2 Cups Chicken Soup or Chicken Bullion
½ Onion Chopped
½ Cup Grated Monterey Jack Cheese
½ Cup Sour Cream
3 Tbs Milk
In large frying
pan fry tortilla wedges in oil until lightly browned. Drain on paper towels.
Remove excess oil from frying pan. In blender mix tomatoes, onion, garlic, chile
peppers, salt and pepper until pureed.
Place tortilla
chips back in same frying pan and heat, stirring, until oil starts to sizzle.
Add tomato puree mixture. Stir until puree starts to bubble. Add chicken soup.
Reduce flame and cook until all liquid is absorbed. (Do not stir anymore,
just check when liquid is almost absorbed to make sure that tortilla chips are
not burning.)
Mix sour cream
and milk until smooth.
Serve hot
chilaquiles with grated cheese, chopped onions and sour cream mixture on top. In
Mexico, this dish is usually served as a breakfast or brunch with refried beans
and fried eggs.
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