Chilaquiles are a tasty snack of lightly fried corn tortillas topped with salsa and simmered until soft again. This traditional Mexican dish is usually eaten at breakfast or brunch, and is an easy way to use up leftover salsas and tortillas.
WHAT YOU NEED- 10 corn tortillas, cut into triangular wedges
- 1 can of whole tomatoes (28 ounces), drained
- 1 jalapeno, seeded
- ½ a medium white onion, roughly chopped
- 2 cloves of peeled garlic
- 1 tablespoon of vegetable oil
- ½ teaspoon of salt
- ¼ teaspoon of cumin
- 1 cup of low-sodium chicken broth
HOW TO MAKE IT
Arrange the tortilla wedges on a baking sheet. Drizzle them with oil and bake at 350˚F until crisp (around 15 minutes). Meanwhile, puree the jalapeno, garlic, onion, tomatoes, salt, cumin and vegetable oil in a food processor until smooth, then transfer to a skillet and cook for 5 minutes on medium-high, stirring often. Reduce the heat to low and add the chicken broth. Transfer the chips to the skillet and fold them into the sauce. Let it all simmer until the chips have softened. Top with cheese, salsa, beans, or anything else you like.
