Chilaquiles con Pollo y Queso (Chilaquiles with Chicken & Cheese)
Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. The name chilaquiles comes from the Aztec language Náhuatl (“chilli” and “quilitl” meaning edible herb). They were probably invented as a way of using up leftover tortillas, but have evolved into a versatile dish, with some sophisticated variations.
(Serves 6 - 8)
Ingredients
- ½ C vegetable oil, or as needed
- 20 corn tortillas, cut in strips or wedges
- 1 - 6 chillies (according to taste), seeds removed and soaked in hot water until soft
- 4 tomatoes, roasted and peeled
- 2 lge cloves garlic
- ½ medium onion
- ½ C chicken stock
- salt
- 1 chicken breast, poached and shredded
- 1 additional onion, sliced thinly into rings
- 1½ C grated gouda or tasty cheddar cheese
- chopped coriander
- 1 C sour cream
Method
Heat the oil in a large frypan then add the tortilla strips and fry until crisp. Remove and drain on paper towels.
Place the chillies, tomatoes, garlic and onion in a blender and puree until smooth.
Pour the mixture into the pan used to fry the tortillas. Add the stock, bring to the boil, lower the heat and cook for about 15 minutes. Add salt to taste.
Return the tortilla strips to the pan of hot sauce then serve immediately, garnished with chicken, onion rings, cheese and coriander. Serve with sour cream.
