Chiliquilles
Transform your breakfast or brunch routine with this irresistible recipe for Chiliquilles, a vibrant and flavor-packed Mexican classic that balances crispy corn tortillas with a rich, tangy salsa. Perfectly fried tortilla wedges are bathed in your choice of red or green salsa, enhanced with a splash of chicken broth for a velvety texture. Customize this dish by adding tender shredded chicken for an extra protein boost, and top it off with crumbled queso fresco, creamy avocado slices, tangy sour cream, and a sprinkle of fresh cilantro. With only 30 minutes from prep to table, this dish is as quick as it is satisfying, making it ideal for busy mornings or casual gatherings. Whether served solo or paired with refried beans, Chiliquilles is guaranteed to become a go-to comfort food everyone will love.
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Recipe Information
Ingredients
- 6 pieces corn tortillas
- 1 cup vegetable oil
- 2 cups red or green salsa
- 0.5 cup chicken broth
- 1 cup shredded cooked chicken (optional)
- 0.5 cup crumbled queso fresco or feta cheese
- 0.25 cup sour cream
- 1 whole sliced avocado
- 0.25 cup sliced red onion
- 0.25 cup fresh cilantro leaves
- 0.5 teaspoon salt
Instructions
Cut the corn tortillas into 6 wedges each to create triangular chip-sized pieces.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat. Once the oil is hot, fry the tortilla wedges in batches until they are crispy and golden brown. Remove them using a slotted spoon and drain them on paper towels. Sprinkle with a pinch of salt while still warm.
In a medium saucepan, heat the salsa over medium heat. Stir in the chicken broth and bring the mixture to a simmer, stirring occasionally.
If using shredded chicken, add it to the salsa mixture and stir to coat. Allow it to heat through for about 3-4 minutes.
Lower the heat and add the fried tortilla chips to the salsa mixture. Gently toss them to coat, making sure not to break the chips. Simmer for 2-3 minutes to allow the flavors to absorb. Adjust the consistency with a little more chicken broth if necessary.
Serve immediately on individual plates or in a large serving dish. Top with crumbled queso fresco, sour cream, sliced avocado, sliced red onion, and fresh cilantro.
Enjoy your flavorful, comforting chilaquiles as a main dish or with a side of refried beans!
Nutrition Facts
Calories |
3737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.8 g | 366% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 5186 mg | 226% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 34.8 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3462 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
