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!
Learn more about Yamilette González
Ingredients4 portions
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.
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