Give a twist to this very Mexican breakfast and prepare our recipe for stuffed chilaquiles, which are drenched in green sauce, onion, cheese, and cream.
Mix the corn flour and enough water in a bowl, then season with salt and incorporate perfectly until you obtain a smooth and moist dough.
Take a portion of dough and shape it into a ball the size of your hand. Then, place the dough ball on the tortilla press and flatten until it is ½ centimeter thick. Remove from the press and set aside. Repeat the process, place the cheese on the dough, and cover with the dough circle you set aside.
Then, cut the dough discs into triangles and set aside. Heat the oil in a pan over medium heat and fry the stuffed chilaquiles.
For the sauce: blend the tomato, onion, garlic, cilantro, chili, and chicken broth, then season with salt and pepper. Blend until you obtain a smooth mixture.
Once the chilaquiles are well cooked, pour the sauce over them and cook for 2 minutes.
Place the stuffed chilaquiles on a large plate and decorate with cream, cheese, and onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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