Creamy Cilantro Chilaquiles
WHAT YOU NEED
- For the fried tortillas:
- 1/2 cup vegetable oil
- 2 dozen 6-inch corn tortillas, cut into sixths, triangular in shape
- For the Creamy Cilantro Sauce:
- 6 tomatillos, husked and stemmed
- 6 serrano chile peppers, stemmed
- 3 large garlic cloves, peeled
- 1 teaspoon chicken bouillon
- 1 cup fresh cilantro, stemmed
- ½ teaspoon ground cumin
- 1 (15-ounce jar) Cacique® Crema Mexicana Agria
- ¼ cup Cacique® Four Quesos Blend Shredded Cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- For the Chilaquiles:
- 3 tablespoons vegetable oil
- 1/2 large white onion, peeled and sliced into half moons
- 1 package (8 ounces) Cacique® Four Quesos Blend Shredded Cheese
- 1 package (10 ounces) Cacique® Ranchero® Queso Fresco, crumbled
- ½ red onion, thinly sliced (garnish)
- 4 eggs, fried to desired degree of doneness
HOW TO MAKE IT
- Heat 1/2 cup of oil in a large deep skillet over medium-high heat. Working in batches, fry tortilla segments until crisp, about 2 minutes per batch, flipping them after a minute. When crisp, drain on paper towels.
- Discard oil. Wipe the skillet clean with paper towels and set aside.
- In a medium sauce pot, add tomatillos, serrano peppers, and garlic and cover about an inch with water. Cook for about 20 minutes until the tomatillos are soft and drain the water.
- In a blender, add tomatillos, serrano peppers, garlic, 1/4 cup of shredded cheese, chicken bouillon, cilantro, and Cacique® Crema Mexicana Agria. Add salt and pepper. Blend on medium until ingredients are mixed well.
- Heat oil in a large, deep skillet over medium-high heat. Add white onions and cook until softened about 3 minutes. Stir in Creamy Cilantro Sauce and bring to a simmer. Add tortilla chips and gently mix in the sauce until well coated.
- Add the Cacique® Four Quesos Blend Shredded Cheese (8oz package) and mix well for another 2 minutes.
- Transfer chilaquiles to a warm serving platter, top with Cacique® Ranchero Queso Fresco, red onions, and more Cacique® Crema Mexicana Agria.
- Serve with fried egg and refried beans.
