Try any of these 4 easy-to-prepare chilaquiles options. You can choose the one you like best for a perfect breakfast, lunch, or dinner. They are delicious; you won't regret it.
1 1/2 cups black beans, cooked. For Chilaquiles Petroleros.
1 1/2 cups water
1 cube Knorr® granulated chicken bouillon
1 tablespoon vegetable oil
6 cups tortilla chips
1/2 cups queso fresco, grated
1/4 red onions, sliced
2 cups chicken breast, cooked and shredded
4 serrano chiles
4 teaspoons low-fat cream
10 tomatillos, Green Chilaquiles with Habanero
1/4 onions
1 clove garlic
2 Habanero chiles
1 cube Knorr® granulated chicken bouillon
1 tablespoon vegetable oil
6 cups tortilla chips
1/4 onions, sliced
1/2 chicken breasts, cooked and shredded
4 teaspoons low-fat cream
4 teaspoons queso fresco, grated
2 tomatoes, cut into quarters, for Chilaquiles in Pasilla Sauce
1/4 onions
1 clove garlic
3 pasilla chiles
1 cube Knorr Tomate® tomato bouillon
1 tablespoon vegetable oil
6 cups tortilla chips
1/2 onions, cut into rings
4 tablespoons fresh cilantro, chopped
5 tomatoes
1 clove garlic
1/4 onions
2 serrano chiles
4 sprigs fresh cilantro
1 cube Knorr Tomate® tomato bouillon
1 tablespoon Primavera® Cook With Salt margarine
1/2 cups chorizo, shredded and fried
6 cups tortilla chips
2 tablespoons Primavera® Cook With Salt margarine
4 eggs
1 teaspoon Knorr® granulated chicken bouillon
Preparation
20 mins
30 mins
Low
Preparation of Chilaquiles Petroleros:
-Blend the beans with water and the Knorr® Swiss Chicken Broth cube.
-Heat the oil in a pot and cook the sauce over medium-low heat, stirring constantly to prevent sticking.
-Coat the tortilla chips with the bean sauce and serve with grated cheese, onion, shredded chicken, slices of serrano pepper, and cream.
Preparation of Green Chilaquiles with Habanero:
-Place the tomatoes, onion, garlic, chiles, and water in a saucepan and bring to a boil. Cook for 15 minutes or until the tomatoes are soft and change color.
-Remove the ingredients from the saucepan (without water) and blend for 3 minutes along with the Knorr® Swiss Chicken Broth cube until there are no large lumps.
-Heat the oil and sauté the sauce for 15 minutes over medium-low heat, stirring occasionally.
-Coat the tortilla chips with the sauce and serve with red onion and shredded chicken. Garnish with cream and grated fresh cheese.
Preparation of Chilaquiles in Pasilla Sauce:
-Boil the tomato, onion, garlic, and chiles in enough water for 10 minutes or until the tomatoes are soft.
-Blend the above with 1 cup of the cooking water and the Knorr® Tomato Seasoning cube. Strain.
-Heat the oil and sauté the sauce over medium-low heat for 10 minutes or until slightly thickened.
-Coat the tortilla chips with the sauce and serve with cotija cheese; garnish with onion rings and fresh cilantro.
Preparation of Toluqueño Chilaquiles:
-For the sauce, boil the tomatoes, garlic, onion, and chiles in enough water for 15 minutes or until soft.
-Blend the above with 1/2 cup of the water used to cook the tomatoes, cilantro, and the Knorr® Tomato Seasoning cube, set aside.
-Heat Margarina Primavera® Cooking with salt in a saucepan and pour in the sauce; when it comes to a boil, add the chorizo and cook for 5 more minutes.
-Melt 1/2 tablespoon of Margarina Primavera® Cooking with salt and cook a fried egg, season with Knorr® Swiss Chicken Broth. Repeat the procedure with the remaining 3 eggs.
-Melt 1/2 tablespoon of Margarina Primavera® Cooking with salt and cook a fried egg, season with Knorr® Swiss Chicken Broth. Repeat the procedure with the remaining 3 eggs.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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