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Torta de Chilaquiles

20 mins
Low
54
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This is a masterful trot, perfect for a day of whim. Crunchy on the outside, and spicy on the inside with an unequaled texture, it is to suck your fingers so you have to try it!

Ingredients

4 portions
  • 2 cups tortilla chips, of fried corn (for the chilaquiles)
  • 2 cups green sauce, (for the chilaquiles)
  • 1 pinch salt, (for the chilaquiles)
  • 1 pinch black pepper, (for the chilaquiles)
  • 4 Mexican french bread rolls, (for the cake)
  • 1 cup bean, rehashed (for the cake)
  • 4 chicken milanesa (breaded) , breaded and fried (for the cake)
  • 3/4 cups cream, (for the cake)
  • 1/2 cups Cotija cheese, (for the cake)
  • 1 tablespoon fresh coriander, (for the cake)

Preparation

In a medium saucepan, heat the sauce until it boils. Season
Add the corn chips to the sauce and continue cooking until they are well soaked and the tortilla is easily broken down. Reservation.
Heat the beans and chicken fillets. Open the rolls in half and spread the beans, place a Milanese in each and two tablespoons of chilaquiles.
Garnish with cream and cheese and parsley. Offers.

PRESENTATION

You can serve accompanied by a rich green sauce

TIPS

You can add a little cochinita pibil instead of milanesa.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
29/09/2016 19:34:07
AUNQUE SUENE PARADOJICO Pruébala... no te va a pasar nada... si eres xalapeño tampoco.

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