Chilaquiles In Chipotle Sauce

Chilaquiles In Chipotle Sauce
Chilaquiles In Chipotle Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

* 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: