Saturday Morning Mexican Chilaquiles Con Pollo
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Yield:
4 portions
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Total Time:
35 mins
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Prep Time:
20 mins
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Cook Time:
15 mins
Ingredients
For the salsa roja
- 6 Roma tomatoes, washed
- ¼ medium white onion
- 2 garlic cloves
- 2–3 dried guajillo chiles, stems and seeds removed (optional, for flavor and color)
- 1–2 dried árbol chiles (optional, for spice)
- ½ cup water (adjust as needed)
- Salt to taste
For the chilaquiles
- 1 tablespoon Mazola® Corn Oil
- 8 cups air-fried tortilla chips or baked tortilla chips
- ½ medium white onion, thinly sliced
- 2 cups prepared salsa roja
- 2 cups cooked shredded chicken
- ½ cup queso fresco or shredded cheese
- Avocado slices (optional)
- Mexican crema (optional)
Instructions
Equipment Needed
- Blender, skillet, knife, cutting board, measuring utensils, and serving plates.
Prepare the Salsa Roja
- Roast tomatoes, onion, garlic, and dried chiles until softened and lightly charred.
- Blend roasted ingredients with water and salt until smooth.
- Set salsa aside.
Prepare the Chilaquiles
- Heat a large skillet over medium heat.
- Add 1 tablespoon of Mazola® Corn Oil
- Add sliced onions and sauté for 2–3 minutes until softened.
- Add prepared salsa roja and simmer for 5–7 minutes to allow the flavors to combine.
- Add tortilla chips to the skillet and gently toss until coated with salsa keeping them crisp.
- Top with shredded chicken, queso fresco or shredded cheese, cilantro, avocado, and crema if desired.
- Serve immediately while warm. Enjoy as a family-style breakfast or brunch meal.
Recipe by Paloma Vega of @nutritionalamesa
