CHILAQUILES FOR A CROWD...FROM RICK BAYLESS
I fell in love with Chilaquiles while on a trip to Cancun. I recently found this recipe from Rick Bayless, and I am thrilled to have it! I haven't tried it yet, but I'm sure that it is to die for like everything else he does. I've posted it here for safe keeping. When I do make it, I will probably scale it down for just the two of us. update; This was amazing! Just like I remembered! I made this today and used 1 jar of the salsa and 1 cup of chicken broth. I also bought a package of refrigerated corn tortillas. I cut into 9ths pizza style, and fried them in oil. I used 18 tortillas. I used a mexican queso fresco, a mexican crumbling fresh farmers type cheese for the garnish. Totally delish! My scaled down verson would feed 4 to 6 as a main dish, or maybe 10 as a side.
Provided by BETHANY T.
Categories One Dish Meal
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a very large, (6-quart) Dutch oven, heat the oil over medium high.
- Add about 2/3 of the onions, and cook, stirring often, until richly browned.
- Add salsa and broth and bring to a boil.
- When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out.
- Strew the chicken over the top, then cover and let stand 3 to 4 minutes.
- Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro.
- serve without hesitation.
Nutrition Facts : Calories 467.2, Fat 23.6, SaturatedFat 5.3, Cholesterol 29.6, Sodium 1441.4, Carbohydrate 49.5, Fiber 5.4, Sugar 5.7, Protein 17.8
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naughtyboi madako
[email protected]This is my go-to recipe for chilaquiles. It's easy to make and always turns out delicious.
Claire Ndunge
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it up!
Will Coffey
[email protected]These chilaquiles were amazing! I loved the crispy tortillas and the flavorful salsa. I will definitely be making this again.
Roshan Msm
[email protected]This recipe was a disaster! The chilaquiles were soggy and the salsa was flavorless. I won't be making this again.
Shyam Vk
[email protected]I thought this recipe was just okay. I found the salsa to be a bit bland.
Jordan Parr
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I think I'll use less chili powder next time.
Moien Ahmad
[email protected]I've made this recipe several times and it always turns out great. It's a perfect dish for a brunch or potluck.
Logan West
[email protected]This recipe is a great way to use up leftover chicken or turkey. I also like to add some black beans or corn for extra flavor.
Tiffany Zoch
[email protected]I made this for a party and it was a hit! Everyone loved it.
Ledile Legora
[email protected]This was a fantastic recipe! It was easy to follow and the results were delicious. I especially loved the combination of flavors from the salsa, cheese, and sour cream.