Chilaquiles recipe
The best chilaquiles recipe for your occasion!
Equipment
- Skillet
- Blender
- Saucepan
- Baking Sheet
- Cutting Board
- Sharp Knife
- Spatula
Ingredients
- 1 bag tortilla chips
- 4 roma tomatoes
- 1 onion
- 1 jalapeno
- 2 cloves of garlic
- 1 tbsp tablespoon of olive oil
- Salt to taste
- 1 cup Cup of chicken broth
- 1/4 cup Cup of Mexican crema
Instructions
- Preheat your oven to 350°F.
- Spread the tortilla chips in a single layer on a baking sheet and bake for 5-7 minutes until lightly toasted. Remove from the oven and set aside.
- In a blender, combine the tomatoes, onion, jalapeño, and garlic. Blend until smooth.
- Heat the olive oil in a large skillet over medium heat. Add the tomato mixture and cook for 5 minutes until slightly thickened.
- Add the chicken broth to the skillet and bring to a simmer. Add the tortilla chips and stir until coated in the sauce.
- Cook for 2-3 minutes until the chips have softened and the sauce has thickened to a brothy consistency.
- Remove from heat and stir in the Mexican crema.
- Serve the chilaquiles on plates and top with crumbled queso fresco, chopped cilantro, and any other desired toppings such as fried eggs or sliced avocado.