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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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
