Saturday Morning Mexican Chilaquiles Con Pollo
Servings
Prep Time
4
portions
0:20
Cook Time
0:15
Servings
Prep Time
4
portions
0:20
Cook Time
0:15
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.