Chipotle Chilaquiles

I had a huge bag of tortilla chips leftover from our trip to Orlando this weekend.  They were stale, as freshly made tortilla chips from Mexican resturants tend to be after a day, but I can't stand to waste anything but especially food, so I planned on making chilaquiles with them.  I have made a couple of chilaquiles recipes before, but his one, from Rick Bayless on F & W, looked great and was pretty different from the other ones I had made.  I didn't have any leftover chicken, so I simmered 2 breasts for a couple of hours earlier in the day.  I had way more chicken than I needed.  Next time, one should be sufficient.  Like all leftover dishes, this was fast and easy.  Whenever I open a can of chipotles, I freeze the chiles I don't use in a freezer bag, and I had the tortilla chips, so other than the chicken, I had everything on hand.  I love that it was using up stuff I had because it cleans clutter and makes it very economical.   I had just enough leftover to make a breakfast portion for my son which I will top with a fried egg. :)

Chipotle Chilaquiles
 

1 (28-ounce) can whole tomatoes drained and 1/2 cup liquid reserved
2 chipotles in adobo
1 1/2 Tbl vegetable oil
1 large white onion thinly sliced
3 garlic cloves very finely chopped
1 1/2 Cup chicken stock or low-sodium broth
Salt
8 ounces tortilla chips
1 1/2 Cup shredded chicken
1/4 Cup freshly grated Parmesan cheese or queso añejo
1/3 Cup sour cream
1/4 Cup finely chopped cilantro leaves

1. In a blender, combine the tomatoes with their reserved 1/2 cup of
liquid and the chipotles; blend until almost smooth. 
2. In a very large, deep skillet, heat the oil. Add two-thirds of the
onion and cook over moderately high heat until browned around the edges,
about 6 minutes. Add the garlic and cook for 1 minute. Pour in the
tomato puree and simmer, stirring, until slightly thickened, about 5
minutes. Stir in the stock and boil the sauce over moderately high heat
until slightly thickened, about 2 minutes. Season with salt and remove
from the heat. 
3. Gently stir the tortilla chips into the sauce, making sure they are
well coated. Top with the remaining onion, the shredded chicken and the
Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle
with the cilantro and serve immediately. 
Make Ahead The recipe can be prepared through Step 2 and refrigerated
overnight. Reheat the chipotle-tomato sauce before proceeding.

Comments

Post a Comment

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Image
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for...
Read more

Mollet Eggs Florentine

Image
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That w...
Read more

Ravioli In Mushroom-Walnut Cream Sauce

Image
I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I gu...
Read more