Chilaquiles are a traditional Mexican dish typically served for breakfast or brunch. They consist of tortilla chips that are simmered in a salsa until they begin to soften and then garnished with a variety of toppings.
This delicious and innovative recipe is a unique intake created my beautiful friend Chef Monica Mannion … worth trying it out!
*Gracias Moni for sharing your recipe!*
https://www.instagram.com/reel/C7443K8pd09/?igsh=OW9kM3Y4bGZnbmFn
Serves 6
INGREDIENTS:
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- For the salsa:
- 1 Can Whole Tomatillo, drained
- 2-3 Jalapeno chilies (to taste)
- 1/2 Onion
- 2 Garlic cloves
- 1 Small spring of coriander
- 1/2 Cup of water
- Salt to taste
- For the filling:
- 1 Can refried bayo beans
- 2 Chicken breasts, cooked and shredded
- 1 Bag Nachos salt triangle
- 1/3 Cup sour cream
- 2 Cups grated cheese (cheddar, mmozzarella or a combinaton of both)
- For the garnish:
- Fresh chopped corinder
- Sliced red onion
DIRECTIONS:
- Heat oil in a frying pan. Add green tomatillos, jalapeño chillies, onion and garlic. Season to taste with salt and pepper. Saute.
- Add water and boil for 2 minutes.
- Transfer to a blender. Add the coriander, a bit more salt and liquidise. Set aside.
- Preheat oven to 180 *C.
- Grease a baking dish with butter. Add the refied beans and spread them evenly.
- Add a layer of the grated cheese and top with the shredded chicken. Insert the nacho chips leaving a small space in between them.
- Cover everything with the green tomatillo salsa. Top with the sour cream and finish with more grated cheese.
- Bake for 20 minutes or until bubbling and the cheese is melted.
- Remove from oven and garnish with the chopped coriandrer and sliced onion.
- Serve immediately and enjoy.
Buen Provecho!
