CATEGORIES
Breakfast

Chilaquiles

Prep:
10 m
Cook:
20 m
Ready in:
30 m
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Try this true Mexican comfort food!
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INGREDIENTS
Servings: 6
Extra virgin olive oil
 2 tbsps
Pumpkin seeds
 2 tbsps
Sesame seeds
 2 tbsps
Garlic
1 clove, crushed
Small onion, small diced 
1
Dried mutallo chilies, soaked in 9 fl oz of boiling water 
4
Cinnamon
1/8 tsp
Clove 
1
Bread
1 slice
Chicken breasts, cooked and shredded 
4
Salted tortilla chips
1 bag (300 g)
Cheddar cheese
1 cup (4 oz), grated
Sour cream
for serving
DIRECTIONS
  1. Pre-heat 1 tablespoon of olive oil in a small pan over medium heat. Fry pumpkin and sesame seeds, crushed garlic and onions for 3 minutes, stirring constantly.
  2. Remove the stalks from the mutallo chilies. In a food processor, blend together soaking liquid, 1 cup of water, fried mix, chilies, cinnamon, clove and bread until smooth.
  3. In a medium skillet, heat 1 tablespoon of olive oil. Add the sauce; stir constantly until it thickens and gets glossy.
  4. Preheat the grill.
  5. Place the chicken and tortilla chips in an ovenproof pan. Cover with the sauce and sprinkle with cheddar. Grill until the cheese melts. Serve with sour cream.
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