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Chilaquiles are a traditional Mexican dish of fried corn tortillas simmered in a flavourful sauce, like salsa or mole. They are typically topped with cheese and other accompaniments. Try chilaquiles the next time you crave nachos for a fun twist on the classic.
2 cups (500 mL) salsa (or salsa verde)
1 cup (250 mL) low-sodium chicken or vegetable broth
2 cups (500 mL) cooked green lentils
1 Tbsp (15 mL) canola oil
6 cups (1.5 L) tortilla chips, homemade or packaged
1/2 cup (125 mL) light sour cream
1 lime, juiced
1 avocado, sliced
1/2 cup (125 mL) sliced red onion
1/2 cup (125 mL) crumbled Feta cheese
1/4 cup (60 mL) chopped cilantro
6 radishes, thinly sliced
1 lime, cut into wedges
To make homemade tortilla chips: INGREDIENTS 1/2 cup (125 mL) canola oil, divided 12 corn tortillas, cut into six wedges to taste salt ASSEMBLY 1 > Heat a large pan or skillet over medium-high heat. Add 2 Tbsp (30 mL) of oil. When it is hot, add a quarter of the tortillas. Fry them until they are golden and crispy, stirring frequently, for about 3-4 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt. Repeat with remaining oil and tortilla chips.
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