Chilaquiles Verdes with Habanero

Name: Chilaquiles Verdes with Habanero
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 10 green tomatoes; 1/4 onions; 1 clove garlic; 2 habanero peppers; 1 Cube Knorr® Switzerland Chicken Broth; 1 tablespoon oil; 6 cups tortilla chips; 1/4 red onions, filleted; 1/2 chicken breasts, cooked and shucked; 4 teaspoons light cream; 4 teaspoons fresh cheese, grated

30 mins

15 mins

Low

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Knorr

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Nothing better to cure the raw than some chilaquiles and this recipe with its toquesito de habanero is delicious and ideal for breakfast.

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Ingredients

4 portions

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Preparation

Place the tomatoes, onion, garlic, chilies 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 together 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.

To bat the totopos with the sauce and to serve with purple onion, chicken deshebrado. Garnish with cream and fresh grated cheese.