chilaquiles for breakfast, lunch or Dinner - yumm
Makes 4 servings
INGREDIENTS
Tostadas (4 ounces) (YOU CAN SUBSTITUTE: CORN CHIPS or TORTILLA CHIPS)
1 can tomatoes and 2 serrano chilies, diced
(substitute: can of Ro*tel Diced Tomatos and Green Chiles - my preference)
1/2 cup diced Onions - I like the red sweet ones
1 cup grated sharp cheese (or use some of the grated colby cheddar mix from costco)
salt and pepper -(not needed if using Ro*Tel substitute)
1 tablespoon sugar (Optional)
sour cream & Salsa for garnish
NOTE: optional to use Rotel tomatoes which are already seasoned, omit peppers.
DIRECTIONS
Break up Tostadas / chips
Boil in sauce pan, for 15 minutes: tomatoes, onion, chilies, salt, pepper and sugar.
(If using Rotel tomatoes, blend mixture well with chips and meat (canned chicken flaked up :p))
Layer the chips in pie dish and layer with sauce/meat mixture.
Sprinkle shredded cheese over the mixture.
bake at 350 degrees for 30 minutes or until the cheese on top gets a small browned patch or two.
Let cool and divide onto plates.
Add sour cream / Salsa for garnish
COOKS’ NOTE:
Mixture in pie dish should never be more than 1 inch deep.
GROUND BEEF OR COOKED CHICKEN CAN BE ADDED BEFORE BAKING TO MAKE INTO MAIN DISH.
American Embassey in Mexico 1971
Source: “El Cookbook” - Karen Bell
So what we are saying is open a can of chicken meat, open a can of Ro*tel maters and green chiles
Line a pan with some Tostadas/chips - add cans ingrediants together with some more Tostadas / chips and dump in pan.
cover with cheese and bake - your tex-mex casserole needs to be cooled and put on plates add salsa & sour cream to taste.
Yumm - think of it as a burrito de-constructed
