Chilaquiles with Chicken and Zucchini
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 821, total fat 49 G., saturated fats G., proteins 39 G., carbohydrates 59 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 821, total fat 49 G., saturated fats G., proteins 39 G., carbohydrates 59 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chilaquiles with chicken and zucchini - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 15 cornmeal tortillas, quartered (recipe corn tortillas, recipe wheat tortillas)
- 1 tbsp. grated mozzarella or suluguni cheese
- 2 cups finely chopped grilled chicken
- 1 small zucchini, cut into 1/2-inch pieces
- 1/2 cup vegetable oil
- 1 cup tomatillo salsa
- 1/2 cup chopped cilantro, plus more for sprinkling
- Sliced radish and chopped red onion for garnish
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Recipes with similar ingredients: tortilla, chicken, zucchini, mozzarella cheese, Suluguni cheese, cilantro, red onion, radish, salsa sauce, ground cherries
Cooking the dish according to the recipe:
- Heat vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and fry for about 3 minutes, turning them over with tongs, until golden brown. Pat dry with paper towels. Fry the remaining tortillas in the same manner.
- Reduce heat to medium, add zucchini, and cook for 2 minutes, or until half-cooked. Add chicken, salsa, 3/4 cup water, and cilantro. Bring to a boil and cook for 2 minutes.
- Meanwhile, preheat the oven to broil. Line a 20-cm baking dish with half the toasted tortillas. Top with half the chicken mixture and 1/2 cup of cheese.
Top with the remaining tortillas, then the remaining chicken mixture and cheese. Grill for 2-3 minutes, until the cheese is melted. Top with chilaquiles and radishes, then sprinkle with red onion and cilantro.
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