Chilaquiles in 10 minutes
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 610, total fat 39 G., saturated fats 15 G., proteins 20 G., carbohydrates 49 G., fiber 7 G., cholesterol 59 mg, sodium 1514 mg, sugar 7 G.
Calories 610, total fat 39 G., saturated fats 15 G., proteins 20 G., carbohydrates 49 G., fiber 7 G., cholesterol 59 mg, sodium 1514 mg, sugar 7 G.
The Mexican dish chilaquiles is typically made with stale tortilla chips, but in this quick version from Jeanne Lemelin, you can use corn chips (look for a less salty version). This simple technique creates a hearty dish with unparalleled flavor. Toss the corn chips in a thick bean sauce, sprinkle generously with cheese, and bake until the cheese melts.
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:
Sauce
- 1 cup chunky salsa
- 2 cups tomato sauce
- 0.5 cups of water
- 1 can (110 g) chopped green chili peppers
- 1 can (400g) pinto or kidney beans, rinsed
- 0.5 tsp ground cumin
- 0.5 tsp dried oregano
Main ingredients
- 1 packet (300 g) of corn chips
- 1 cup sour cream
- 2 cups grated Monterey Jack cheese
- 2 tbsp chopped cilantro, optional
We recommend
Recipes with similar ingredients: tortilla chips, salsa sauce, pinto beans, cumin, oregano, Monterey Jack cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Combine all sauce ingredients in a large bowl. Pour half of the sauce into a shallow 2.5-quart (30 x 17.5 x 5 cm) baking dish.
- Top with half the corn chips. You can crumble the chips slightly to create an even layer. Cover the chips with half the sour cream, then sprinkle with half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
- Bake for 35 minutes or until the sauce is heated through and bubbling around the edges. Sprinkle the casserole with cilantro and serve. You can cut the chilaquiles into squares and arrange them on plates with a spatula or spoon them out.
- If making ahead, prepare the sauce a few hours before serving and add all the other ingredients. Bake the chilaquiles just before serving to allow the corn chips to retain some of their texture after baking. Serve with a fried egg.
- Chef's Note:
Some store-bought corn chips are too salty. Check the back of the package for the salt content and choose one with no more than 110 mg per serving. These will be the tastiest corn chips and not too salty for this casserole.
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