Try any of these 4 easy-to-prepare chilaquiles options. You can choose the one you like best to make a perfect breakfast, lunch or dinner. They are delicious, you will not regret it.
1 1/2 cups black beans, Cooked. For Oil Chilaquiles.
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, filleted
2 cups chicken breast, cooked and shucked
4 serrano chiles
4 teaspoons low-fat cream
10 tomatillos, Chilaquiles Verdes 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, filleted
1/2 chicken breasts, cooked and shucked
4 teaspoons low-fat cream
4 teaspoons queso fresco, grated
2 tomatoes, cut in quarters, for Chilaquiles in Salsa Pasilla
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 in hoops
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, crumbled 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 Oil Chilaquiles: -Licuar the beans with the water and the cube of Knorr® Switzerland Chicken Broth. - Heat the oil in a pot and cook the sauce over medium low heat, stirring constantly to avoid sticking. -Bane the totopos 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 pan (without water) and blend for 3 minutes with the cube of Knorr® Swiss Chicken Broth until there are no large lumps. - Heat the oil and sauté the sauce for 15 minutes over medium low heat stirring from time to time. -Bane the tortilla chips with the sauce and serve with purple onion, shredded chicken. Garnish with cream and fresh grated cheese.
Preparation of Chilaquiles in Salsa Pasilla: -Heat the tomato, onion, garlic and chilies in enough water for 10 minutes or until the tomatoes are soft. -Liquify the above with 1 cup of the cooking water and the cube of Knorr® Tomato Tomato Seasoning. Strain. - Heat the oil and sauté the sauce over medium low heat for 10 minutes or until it is slightly thick. -Bane the tortilla chips with the sauce and serve with cotija cheese; Garnish with onion rings and fresh cilantro.
Preparation of Chilaquiles Toluqueños: -For the sauce, boil the tomatoes, garlic, onion and chilies in enough water for 15 minutes or until they are soft. -Liquify the above with 1/2 cup of water to be cooked tomatoes, coriander and cube of Knorr® Tomato Seasoning Tomato, reserve. - Heat the Margarine Primavera® Cook with salt in a saucepan and pour the sauce; when the boil is gone, add the sausage and cook for 5 more minutes. -Drink 1/2 tablespoon Margarine Primavera® Cook with salt and cook a starry egg, season with Knorr® Switzerland Chicken Broth. Repeat the procedure with the 3 remaining eggs. -Drink 1/2 tablespoon Margarine Primavera® Cook with salt and cook a starry egg, season with Knorr® Switzerland Chicken Broth. Repeat the procedure with the 3 remaining eggs.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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