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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Esha Aboubakar
[email protected]I thought these chilaquiles were just okay. They weren't bad, but they weren't anything special either.
Lal Farhan
[email protected]These chilaquiles were a bit too greasy for my taste. I think I'll try using less oil next time.
Cill Man
[email protected]I've been making these chilaquiles for years and they're always a favorite. They're the perfect comfort food.
Dalan42 Gamer
[email protected]These chilaquiles were easy to make and very delicious. I would definitely recommend them to anyone looking for a quick and easy breakfast or brunch recipe.
Caitlynn Osborne
[email protected]I made these chilaquiles for my brunch guests and they were a huge hit. Everyone raved about them.
Kasso dasilva
[email protected]I followed the recipe exactly and my chilaquiles turned out perfect. They were crispy, cheesy, and flavorful. My family loved them.
MdRos hidw
[email protected]These chilaquiles were amazing! The perfect combination of flavors and textures. I will definitely be making them again.
Viki bro
[email protected]I thought these chilaquiles were just okay. The flavor was a bit bland for my taste.
just Gontse
[email protected]These chilaquiles were a little too spicy for me, but my husband loved them. I'll definitely make them again, but I'll use a milder salsa next time.
Hiwi Michael
[email protected]I've never made chilaquiles before, but this recipe made it so easy. The instructions were clear and the results were delicious.
Manuel AGM
[email protected]I love that this recipe is so versatile. You can use any kind of salsa or cheese that you like. I also like to add some black beans or corn to mine.
Victoria Taylor
[email protected]These chilaquiles are the perfect brunch dish. They're hearty and flavorful, but not too heavy.
Anjali Sharma
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's easy to make and the results are always delicious.
Earnestine Compton
[email protected]These chilaquiles were a hit at my Cinco de Mayo party! Everyone loved the combination of flavors and textures. The crispy tortilla chips, the tangy salsa, the creamy avocado, and the melted cheese were all perfect together.