Easy Chilaquiles

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 40 minutes

재료

1/4 cup vegetable oil, for frying

12 corn tortillas, cut into 8 wedges each

Kosher salt

4 Roma tomatoes or 2 large tomatoes (about 1 1/2 pounds), chopped

1/2 large yellow onion, chopped

1 medium jalapeño, sliced (remove the seeds for a less spicy dish)

2 cloves garlic, peeled

1 1/4 cups low-sodium chicken or vegetable broth, divided

2 teaspoons vegetable oil

Kosher salt

Diced avocado or guacamole

Crema

Queso fresco

Fried eggs

방향

Step 1

Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.

Step 2

Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.

Step 3

Place 1 1/2 pounds chopped tomatoes, 1/2 chopped yellow onion, 1 sliced medium jalapeño, and 2 cloves of peeled garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of low-sodium chicken or vegetable broth. Blend until smooth.

Step 4

Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.

Step 5

Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.

Step 6

Serve warm garnished with diced avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.

Recipe Notes

영양 정보

• 1회 제공량: Serves 4
• 칼로리: 323 cal
• 지방 전체: 18.6 g
• 포화 지방: 1.4 g
• 불포화 지방: 0.0 g
• 콜레스테롤: 0 mg
• 나트륨: 569.8 mg
• 탄수화물 전체: 37.1 g
• 식이섬유: 5.8 g
• 총 당류: 3.3 g
• 단백질: 5.0 g