Stuffed Chilaquiles

Yamilette González
Yamilette González
We know you can't resist green chilaquiles, so this time we bring you this recipe that you will love. It consists of delicious stuffed chilaquiles with asadero cheese, accompanied by a well-spiced green sauce. Simply irresistible!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 cups corn masa flour, for the dough
  • water, for the dough water, for the dough
  • 1 teaspoon salt, for the dough 1 teaspoon salt, for the dough
  • 1 tablespoon lard, for the dough
  • 300 grams asadero cheese, grated, for the filling
  • vegetable oil, for frying vegetable oil, for frying
  • 2 tablespoons vegetable oil, for the green sauce 2 tablespoons vegetable oil, for the green sauce
  • 1/4 onions, for the green sauce 1/4 onions, for the green sauce
  • 2 cloves garlic, for the green sauce 2 cloves garlic, for the green sauce
  • 2 serrano chiles, for the green sauce 2 serrano chiles, for the green sauce
  • 15 tomatillos, halved, for the green sauce
  • 2 cups chicken broth, for the green sauce 2 cups chicken broth, for the green sauce
  • salt, for the green sauce salt, for the green sauce
  • pepper, for the green sauce pepper, for the green sauce
  • epazote, for the green sauce
  • chicken breast, for serving
  • onion, for serving
  • sour cream, for serving
  • cheese, for serving
Preparation
1h
40 mins
Low
  • For the dough, in a bowl, pour the corn flour and gradually add water until you have a homogeneous dough, then add the salt, the lard, and continue kneading until perfectly incorporated. Set aside.
  • With the help of your hands, form a ball of approximately 50 grams, use a plastic bag cut in half over the tortilla press to make it easier to handle the dough.
  • Place a ball of dough and press to form a tortilla, add cheese inside the tortilla and close it to form a triangle with the dough using a plastic bag, to prevent it from falling apart. Repeat the process until you have enough chilaquiles and set aside.
  • In a skillet over medium heat, heat the oil and fry the chilaquiles; ensure they do not stick together. Place them on paper towels to remove excess grease and set aside.
  • For the green sauce, in a saucepan over medium heat, heat the oil and sauté the onion, garlic, chiles, and tomatoes, stirring for 7 minutes, until they change slightly in color. Add the chicken broth and cook for 10 minutes.
  • Blend the previous preparation and in a saucepan over medium heat, pour 1 tablespoon of oil and sauté the sauce, season with salt and pepper. Add the epazote and let it cook for 10 minutes until it has a semi-thick consistency.
  • Serve the chilaquiles covered with green sauce, and accompany with chicken, onion, cream, and cheese.

Nutritional Information

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