Print
Email
Add a photoServings: 4
Ingredients
- 1 1/2 c. vegetable oil
- 8 x stale corn tortillas
- 2 c. Basic Cooked Tomatillo Sauce
- 1/3 c. queso fresco, dry cottage cheese or possibly, farmer cheese
- 1 lrg slic white onion
- 1 sprg epazote, (optional)
Directions
- 1. Heat the oil in a deep skillet or possibly pot. Tear the tortillas and drop them into the warm oil. Cook stirring, till the tortillas are very crisp and their color is darker. Drain on paper towels. Drain the oil from the skillet.
- 2. Return the tortillas to the skillet and add in the sauce. Stir, then cook till the tortillas have absorbed some sauce and have begun to get soft. A chewy tortilla texture is mandatory for all chilaquiles.
- 3. Spoon onto plates and sprinkle with cheese. Top each with a few onion rings. If you really like spazote, chop a few leaves and sprinkle over the onion slices.
- *Basic Cooked Tomatillo Sauce recipe entered separately
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 822 | |
| Calories from Fat 740 | 90% |
| Total Fat 83.77g | 105% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 2.11g | |
| Cholesterol 4mg | 1% |
| Sodium 32mg | 1% |
| Potassium 87mg | 2% |
| Total Carbs 17.59g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.37g | 0% |
| Protein 3.52g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
