Chilaquiles

Name: Chilaquiles
Cuisine: American
Ingredients: 1 bag corn chips; 1 white onion; 1 green bell pepper; 2 cloves garlic; 3 Tablespoons olive oil; 1 can chipotle peppers in adobo sauce (see pic below); 1 can fire roasted salsa (diced tomatoes can be substituted); 1 can chicken broth; cilantro (for topping); queso fresco (for topping)

lisazirb @lisazirb

A quick and easy version of the dish your abuelita used to make to use up all those leftovers. Warning: this has got a nice, smoky heat from the chipotle peppers.

lisazirb @lisazirb

A quick and easy version of the dish your abuelita used to make to use up all those leftovers. Warning: this has got a nice, smoky heat from the chipotle peppers.

Saved

Ingredients

1 bagcorn chips
1white onion
1green bell pepper
2 clovesgarlic
3 Tablespoonsolive oil
1 canchipotle peppers in adobo sauce (see pic below)
1 canfire roasted salsa (diced tomatoes can be substituted)
1 canchicken broth
cilantro (for topping)
queso fresco (for topping)

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Steps

1

Add can of salsa and two chipotle peppers to a blender. Blend until mixed and just a bit chunky.
2

Thinly slice the green pepper and half the onion. In a deep skillet, use medium/high heat to sauté the peppers and onions (reserving a small amount for topping) in oil until slightly browned. Add the minced garlic and sauté until fragrant.
3

Add the tomato mixture and cook down (stirring frequently) until it reaches a tomato paste consistency.
4

Add 1 1/2 cups chicken broth (this is about 3/4 of the can). Simmer until it thickens and reaches the consistency of the original blended tomato mixture.
5

Add the chips to skillet and fold them in gently. Mix them in the sauce until all the chips are evenly coated and soft.
6

Plate the chilaquiles topped with some of the reserved onion (thinly sliced) a sprinkle of cilantro and queso fresco. I also paired this dish with a Rioja wine.
7

Best if eaten immediately, although the sauce can be saved and refrigerated.