I dive head first into the skillet and declare, “chilaquiles are my favorite Mexican dish!” The crunchy texture upon coated layers grab me by the tastebud and once again remind “we’re easy to make too.” And they are.
Chilaquiles. The hardest part is spelling them. Once past, they’re a gift that keeps on giving.
What are Chilaquiles
They’re a meal that originated in Mexico. They’re usually eaten for breakfast or brunch and made from leftover tortillas and salsas. Those tortillas are cut into triangles and fried. While salsas simmer, the crisps are added. Ingredients such as pulled chicken, eggs, cheese, refried beans are added. The meal is then garnished with cilantro, onions, crema, guacamole or sliced avocado, and queso fresca or cotija.
Queso Fresco or Cotija?
Have you ever wondered the difference, I did.
Queso Fresco
- a creamy, soft, and mild unaged crumbly cheese.
Cotija
- a cow’s milk hard cheese that originated in Mexico.
- There are two primary versions:
- El Queso Cotija de Montana, which is dry, firm, and salty.
- Tajo cheese is moist, fattier, and less salty. This version holds its shape when cut and has flavor similar to Greek feta.
Do you wear a sombrero on Cinco de Mayo? However you celebrate, I wish you a happy day.
Chilaquiles Verdes
Ingredients:
For Baked Tortilla Chips
- 3 corn tortillas
- 1 drizzle olive oil or spray
For Chilaquiles
- 2 teaspoon olive oil
- 3/4 - 1 cup salsa verde
- 1/4 - 1/2 cup fire roasted corn (fresh or frozen)
- 1/2 cup black beans, drained and rinsed
- 1/4 - 1/2 cup red onion, sliced
- 1/4 cup cilantro, washed and chopped
- 1/8 - 1/4 cup cotija or queso fresco cheese
- 1/2 - 1 jalapeno, sliced
- 1 Tablespoon sour cream, drizzled
- avocado or guacamole
Instructions
For Tortilla Chips
- Preheat oven to 350 F. Cut the tortillas in quarters or sixths. Lightly coat a baking sheet and the tortilla tops with oil. Sprinkle with salt. Bake for 15 minutes, or until golden and puffy.
For Salsa Verde
- See Salsa Verde recipe
For Chilaquiles
- In a skillet over medium heat, add fresh or frozen fire roasted corn. Cook until heated through. Push aside.
- In the same skillet, heat 2 teaspoons oil. Add salsa verde and black beans, while pushing fire roasted corn into the mix. Once mixture is hot and bubbly, add tortillas. Gently toss until they are coated with sauce.
- Serve in the skillet or on another platter. Garnish with onion, cilantro, cheese, jalapeño, sour cream, and avocado or guacamole. Chilaquiles should be served immediately.
Notes
Nutrition
