Roasted Green Chile Chilaquiles
Serves 4
5 mins prep
8 mins cook
13 mins total
This is true Mexican comfort food. This is the dish my mom and grandma made whenever there was leftover enchilada sauce. These spicy and creamy chilaquiles are the perfect recipe for Mother’s Day breakfast or brunch. Just add a generous amount of amor to this dish, and you can’t go wrong.
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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 a low flame and cook just long enough for the cheese to melt.
Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
