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Yamilette

Yamilette González
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Recipe of Torta de Chilaquiles
Yamilette

Yamilette González
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Torta de Chilaquiles

20 minutes
Easy
4 servings
1
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!
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Ingredients

  • 2 cups of totopo of fried corn (for the chilaquiles)
  • 2 cups of green sauce (for the chilaquiles)
  • 1 pinch of Salt (for the chilaquiles)
  • 1 pinch of Pepper (for the chilaquiles)
  • 4 pieces of roll (for the cake)
  • 1 Cup of bean rehashed (for the cake)
  • 4 pieces of Chicken Milanese breaded and fried (for the cake)
  • 3/4 of Cup of cream (for the cake)
  • 1/2 Cup of Cotija cheese (for the cake)
  • 1 tablespoon of 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.
    Calories
    823
    kcal
    41%
    Carbohydrates
    100
    g
    33%
    Proteins
    21.3
    g
    43%
    Lipids
    42.9
    g
    66%
    Fiber
    12.4
    g
    25%
    Sugar
    4.7
    g
    5.3%
    Cholesterol
    22.3
    mg
    7.4%
    Esha
    Rate this Tip.
    Ratings (1)
    Anonymous
    2016-09-29T19:34:07.00-06
    AUNQUE SUENE PARADOJICO Pruébala... no te va a pasar nada... si eres xalapeño tampoco.
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