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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Servings: 6

Extra virgin olive oil

2 tbsps

Pumpkin seeds

2 tbsps

Sesame seeds

2 tbsps

Garlic

1 clove, crushed

Small onion, small diced

Dried mutallo chilies, soaked in 9 fl oz of boiling water

Cinnamon

1/8 tsp

Clove

Bread

1 slice

Chicken breasts, cooked and shredded

Salted tortilla chips

1 bag (300 g)

Cheddar cheese

1 cup (4 oz), grated

Sour cream

for serving

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.
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.
In a medium skillet, heat 1 tablespoon of olive oil. Add the sauce; stir constantly until it thickens and gets glossy.
Preheat the grill.
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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