Chilaquiles in mulato chilli sauce

Chilaquiles in mulato chilli sauce

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(2 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 6
Chilaquiles are a traditional Mexican dish using baked or fried tortillas as the base - great for a casual gathering

Nutrition and extra info

Nutrition: per serving

  • kcal592
  • fat37g
  • saturates9g
  • carbs38g
  • sugars2g
  • fibre5g
  • protein30g
  • salt1.64g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 garlic clove, crushed
  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • pinch cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 slice of bread
  • 4 cooked chicken breasts, shredded (or use Quorn to make it veggie)
  • 300g bag salted tortilla chips
  • 100g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • soured cream, to serve

Method

  1. Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.

  2. Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.

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Comments, questions and tips

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Comments (1)

suzymmorton's picture
5

Made a good change from our usual dinners. I added some mushrooms (fried them off while I was blending the peppers) and grilled some chicken and red onion as I was starting with a raw chicken breast. I used one chicken breast and 3 peppers for 2 of us. Would be tempted to add some chopped tomatoes next time. We served it with low fat creme fraiche rather than soured cream and I'd definitely put some fresh coriander on the top next time!

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