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Chilaquiles In Chipotle Sauce


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  • Canola oil for frying
  • 18 white corn tortillas - (5" to 6" dia) each cut into 8
  • triangles
  • Chipotle Sauce II (see recipe)
  • 3 large fresh epazote sprigs stemmed (or 3 fresh oregano sprigs)
  • 1/2 cup chopped fresh cilantro
  • 1 cup crema mexicana* (or sour cream)
  • 1 cup crumbled queso fresco
  • 1/2 cup chopped white onion


Servings 6


Step 1

* Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350 degrees. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool.

Heat Chipotle Sauce in another large deep skillet over medium-high heat. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.

This recipe yields 6 servings.

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