Name: 4 Ways to Prepare Chilaquiles
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.