Start your day with delicious chipotle chilaquiles with flank steak topped with a mix of melted cheeses. It’s the perfect breakfast and it’s so tasty! Perfect for a Sunday lunch with the family.
4 tablespoons vegetable oil, (2 for the steak and two for the sauce)
2 cans salsa, spicy chipotle peppers La Morena® (210 g each)
4 cups tortilla chips, (500 g)
1 cup sour cream, at room temperature. (200 ml)
1/2 cups cheddar cheese, shredded (125 g)
1/2 cups Manchego cheese, shredded (125 g)
Preparation
15 mins
30 mins
Low
Season the flank steak with salt and pepper. In a medium skillet, fry the flank steak until cooked. Set aside.
For the sauce, in a medium pot, heat two tablespoons of oil, add the chipotle sauce, and when it starts to boil, cook on low heat for 5 minutes. Season.
In an oven-safe dish, place the corn tortilla chips, ¾ of the meat, the sauce, the cream, and sprinkle the cheeses and the rest of the meat on top. Bake for 5 minutes at 180°C to gratin, or alternatively, microwave until the cheeses melt. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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