Chilaquiles
Details
- Servings: 6
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 2 cups corn or canola oil, divided
- Eighteen 6-in. corn tortillas, cut into sixths
- 1 1⁄2 lb. (about 3 large) vine-ripened tomatoes
- 4 jalapeños
- 2 medium garlic cloves, peeled
- 1 medium white onion, peeled and coarsely chopped (2 cups)
- ½ cup fresh cilantro leaves, divided
- 2 Tbsp. chicken bouillon powder (optional)
- ¾ cup Mexican crema or sour cream
- 4 oz. cotija cheese, crumbled
- Pickled jalapeños, for topping (optional)
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