Roasted Green Chile Chilaquiles
WHAT YOU NEED
- 6 Anaheim chiles, roasted and peeled
- 1/2 tablespoon flour
- 1/4 cup Cacique® Crema Mexicana
- 1 cup buttermilk
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 8 corn tortillas
- 1 tablespoon canola oil
- 1 cup shredded Cacique® Oaxaca Cheese
- 1⁄3 cup diced red onions
- 2 to 3 eggs, cooked any style
- 1/2 cup crumbled Ranchero® Queso Fresco
HOW TO MAKE IT
- In a blender combine the roasted and peeled chiles, flour, crema, buttermilk, salt, garlic powder, and water and blend until creamy.
- Pour mixture into large skillet and set over medium-low heat to warm. If the sauce is too thick, add more water until desired consistency is reached.
- Cut corn tortillas into quarters. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low. Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over low flame and cook just long enough for cheese to melt.
- Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
