Chilaquiles - Chilaquiles

Recipe Type: 
Number of Servings: 
1
Preparation time: 
30mins
Energy: 
805 kcal
Protein: 
28 g
Calcium: 
508 mg
Vitamin D: 
0.04 IU
% Ca recommended daily intake: 
50.79%

Note: Commercially available nacho chips may be used instead of tortillas.

Usually served for breakfast in Mexico.

The Mexican cheese "queso fresco" translates to "fresh cheese" in English and is a soft, crumbly and salty cheese, white in color. It is used for sprinkling over enchiladas or crumbling onto a salad. Look for it in the dairy section of large grocery stores and Hispanic markets. A good substitute is crumbled feta or goat cheese.

Ingredients
Per person  

  15 ml
200 g
  50 g
 

100 g
  30 g
3 corn tortillas
vegetable oil
tomatoes
2 jalapeno peppers
1-2 cloves of garlic
Salt
"queso fresco" or feta cheese
sour cream
   

 

Preparation
1 To make your own nachos, cut the tortillas in triangles the size and style of ready-made nachos. Fry them in the oil until crisp, put aside.
2 Boil the tomatoes with the fresh jalapeno pepper. Cut the jalapeno peppers in half and remove most of the seeds. Blend the cooked whole tomatoes, jalapenos and the garlic in the food processor and add salt to taste.
3 Place the nachos on a heat-resistant dish and cover them with the resulting sauce. Add the sour cream and sprinkle abundantly with the crumbled cheese. Put the dish in the oven at 150° C until the cheese starts to melt.
Key Nutrients: