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    • #22699
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      chilaquiles for breakfast, lunch or Dinner – yumm

      Makes 4 servings

      INGREDIENTS

      Tostadas (4 ounces) (YOU CAN SUBSTITUTE: CORN CHIPS or TORTILLA CHIPS)
      1 can tomatoes and 2 serrano chilies, diced
      (substitute: can of Ro*tel Diced Tomatos and Green Chiles – my preference)
      1/2 cup diced Onions – I like the red sweet ones
      1 cup grated sharp cheese (or use some of the grated colby cheddar mix from costco)
      salt and pepper -(not needed if using Ro*Tel substitute)
      1 tablespoon sugar (Optional)
      sour cream & Salsa for garnish

      NOTE: optional to use Rotel tomatoes which are already seasoned, omit peppers.

      DIRECTIONS

      Break up Tostadas / chips
      Boil in sauce pan, for 15 minutes: tomatoes, onion, chilies, salt, pepper and sugar.
      (If using Rotel tomatoes, blend mixture well with chips and meat (canned chicken flaked up ))
      Layer the chips in pie dish and layer with sauce/meat mixture.
      Sprinkle shredded cheese over the mixture.
      bake at 350 degrees for 30 minutes or until the cheese on top gets a small browned patch or two.
      Let cool and divide onto plates.
      Add sour cream / Salsa for garnish

      COOKS’ NOTE:
      Mixture in pie dish should never be more than 1 inch deep.
      GROUND BEEF OR COOKED CHICKEN CAN BE ADDED BEFORE BAKING TO MAKE INTO MAIN DISH.
      American Embassey in Mexico 1971
      Source: “El Cookbook” – Karen Bell

      So what we are saying is open a can of chicken meat, open a can of Ro*tel maters and green chiles
      Line a pan with some Tostadas/chips – add cans ingrediants together with some more Tostadas / chips and dump in pan.
      cover with cheese and bake – your tex-mex casserole needs to be cooled and put on plates add salsa & sour cream to taste.

      Yumm – think of it as a burrito de-constructed

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