CHILAQUILES FOR A CROWD...FROM RICK BAYLESS
I fell in love with Chilaquiles while on a trip to Cancun. I recently found this recipe from Rick Bayless, and I am thrilled to have it! I haven't tried it yet, but I'm sure that it is to die for like everything else he does. I've posted it here for safe keeping. When I do make it, I will probably scale it down for just the two of us. update; This was amazing! Just like I remembered! I made this today and used 1 jar of the salsa and 1 cup of chicken broth. I also bought a package of refrigerated corn tortillas. I cut into 9ths pizza style, and fried them in oil. I used 18 tortillas. I used a mexican queso fresco, a mexican crumbling fresh farmers type cheese for the garnish. Totally delish! My scaled down verson would feed 4 to 6 as a main dish, or maybe 10 as a side.
Provided by BETHANY T.
Categories One Dish Meal
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a very large, (6-quart) Dutch oven, heat the oil over medium high.
- Add about 2/3 of the onions, and cook, stirring often, until richly browned.
- Add salsa and broth and bring to a boil.
- When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out.
- Strew the chicken over the top, then cover and let stand 3 to 4 minutes.
- Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro.
- serve without hesitation.
Nutrition Facts : Calories 467.2, Fat 23.6, SaturatedFat 5.3, Cholesterol 29.6, Sodium 1441.4, Carbohydrate 49.5, Fiber 5.4, Sugar 5.7, Protein 17.8
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