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Skillet Chilaquiles
2021-01-26
https://www.metro.ca/userfiles/image/recipes/chilaquiles-poelees-11471.jpg
PT15M
PT15M
PT30M
Heat oil in a 9-10-inch (22-25 cm) cast-iron skillet, over medium heat.Add onion, garlic bell pepper, salt, and spices and cook 7 to 9 minutes, stirring, until vegetables are softened.Stir in the tomatoes, and chipotles; heat to simmering. Reduce heat; simmer 5-10 minutes until reduces to a thick sauce.Stir in the chicken and cook for about 2-3 min until warmed through. Stir in tortilla chips; top with whatever toppings you would like.Serve immediately right out of the pan with extra tortillas.
6
Metro
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2 tablespoons (30 ml) olive oil
1 small onion peeled and diced
2 clove of garlic minced
1 small red bell pepper seeds removed and diced
1/2 teaspoon (2,5 ml) salt
1/2 teaspoon (2,5 ml) ground cumin
1/2 teaspoon (2,5 ml) ground coriander
1/4 teaspoon (1,25 ml) dried oregano
1 pinch cinnamon
1 can (796 ml) crushed tomatoes
2 tablespoons (30 ml) finely chopped chipotle chiles in adobo sauce (or 1 1/2 tbsp (22,5 ml) chili powder)
1 1/2 cups (375 ml) shredded cooked chicken
2 cups (500 ml) Irresistibles Naturalia Original Tortilla Chips plus extra for serving
Optional toppings:
1/4 cup (60 ml) chopped fresh cilantro
chopped red onion
sour cream
sliced fresh radishes
1/2 cup (125 ml) crumbled Queso Fresco cheese or feta
Skillet Chilaquiles
6
Appetizers
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
2 tablespoons
(30 ml)olive oil
-
1
small onion peeled and diced
-
2
clove of garlic minced
-
1
small red bell pepper seeds removed and diced
-
1/2 teaspoon
(2,5 ml)salt
-
1/2 teaspoon
(2,5 ml)ground cumin
-
1/2 teaspoon
(2,5 ml)ground coriander
-
1/4 teaspoon
(1,25 ml)dried oregano
-
1 pinch
cinnamon
-
1 can
(796 ml)crushed tomatoes
-
2 tablespoons
(30 ml)finely chopped chipotle chiles in adobo sauce (or 1 1/2 tbsp (22,5 ml) chili powder)
-
1 1/2 cups
(375 ml)shredded cooked chicken
-
2 cups
(500 ml)Irresistibles Naturalia Original Tortilla Chips plus extra for serving
-
Optional
toppings:
-
1/4 cup
(60 ml)chopped fresh cilantro
-
chopped red onion
-
sour cream
-
sliced fresh radishes
-
1/2 cup
(125 ml)crumbled Queso Fresco cheese or feta
Preparation
Heat oil in a 9-10-inch (22-25 cm) cast-iron skillet, over medium heat.
Add onion, garlic bell pepper, salt, and spices and cook 7 to 9 minutes, stirring, until vegetables are softened.
Stir in the tomatoes, and chipotles; heat to simmering. Reduce heat; simmer 5-10 minutes until reduces to a thick sauce.
Stir in the chicken and cook for about 2-3 min until warmed through. Stir in tortilla chips; top with whatever toppings you would like.
Serve immediately right out of the pan with extra tortillas.
Source :
Metro
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