Baked Blue Corn Chilaquiles

Alejandra Cota
One of the most traditional dishes loved by Mexicans is the delicious chilaquiles. Here I present a lighter version of this preparation; instead of frying the tortilla, it is baked. Besides being a healthier recipe, there is a small variation, using delicious blue tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 300 grams corn tortillas, blue cut into triangles
  • 150 grams chicken breast, cooked and shredded
  • 100 grams asadero cheese, grated
  • 5 tablespoons sour cream
  • 2 tomatoes, chopped
  • 1/4 onions, finely chopped
  • 6 sprigs fresh cilantro
  • 1/2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 lime, (its juice)
  • 2 tablespoons extra virgin olive oil
Preparation
20 mins
25 mins
Low
  • Preheat the oven to 180° C.
  • Spread the tortilla triangles on a baking sheet and bake for 25 minutes, making sure they don't burn. Remove and set aside.
  • For the pico de gallo: mix the tomato, serrano chili, onion, and cilantro. Season with salt and pepper, then add lime juice and olive oil.
  • Spread the tortilla chips on a baking sheet, add the chicken, and top with the asadero cheese. Broil in the oven for 5 minutes. Once the cheese is melted, remove from the oven, add cream, and the pico de gallo.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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