Chilaquiles in mulato chilli sauce
Chilaquiles are a traditional Mexican dish using baked or fried tortillas as the base - great for a casual gathering
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- 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.
- 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.
Per serving
592 kcalories, protein 30g, carbohydrate 38g, fat 37 g, saturated fat 9g, fibre 5g, sugar 2g, salt 1.64 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/662635/
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Ingredients
- 2 tbsp olive oil
- 2 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- 1 garlic clove , crushed
- 1 small onion , finely chopped
- 4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water
- pinch cinnamon
- 1 clove
- 1 slice of bread
- 4 cooked chicken breasts , shredded (or use Quorn to make it veggie)
- 300g bag salted tortilla chips
- 100g cheddar , grated
- soured cream , to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Ingredients
- 2 tbsp olive oil
- 2 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- 1 garlic clove , crushed
- 1 small onion , finely chopped
- 4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water
- pinch cinnamon
- 1 clove
- 1 slice of bread
- 4 cooked chicken breasts , shredded (or use Quorn to make it veggie)
- 300g bag salted tortilla chips
- 100g cheddar , grated
- soured cream , to serve
Per serving
592 kcalories, protein 30g, carbohydrate 38g, fat 37 g, saturated fat 9g, fibre 5g, sugar 2g, salt 1.64 g
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13 September 2010
Beth rated this recipe
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