Chilaqueles
Chilaqueles
I had always heard this dish referenced in cooking shows and wanted to try it. Traditionally it is a breakfast or brunch dish, and is a great way to use up leftover chips and salsas. I made it as a dinner meal with some beans and rice.
Ingredients
- 8 fresh tomatillos, husks removed
- 1 white onion, coarsely chopped
- 1 poblano pepper, peeled and seeded
- 1 jalapeno pepper, seeded
- 3/4 cup chopped cilantro
- 4 cloves garlic
- 3 cups shredded cooked chicken
- 1/4 cup vegetable oil
- 1 1/2 cups shredded Mexican blend cheese
- 1 bag of your favorite tortilla chips
- salt to taste
Homemade Chips
- 12 (6 inch) white corn tortillas, cut into 3 strips
Instructions
- Preheat oven to 375 degrees F.
- In a blender (or with an imersion blender) blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, and salt in a blender until smooth.
- Transfer mixture to a saucepan and bring to a low boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes.
- Add chicken to the sauce and continue to simmer until chicken is heated through, about 5 minutes.
- Line the bottom of your pan with a layer of the tortilla chips.
- Spread half the chicken mixture over the chips and then sprinkle with half of the cheese and then repeat layers.
- Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.
To Make Your Own Chips:
Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
NOTES:
Would probably also be good with some re-fried beans and Mexican rice on the side, or adding some black beans and/or corn to the chicken mixture.
Servings
6
Ready In:
1 hrs 30 min