Chilaquiles Con Chorizo Recipe

Name: Chilaquiles Con Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups tomatillos, husked and chopped; 1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped; 1/4 cup yellow onion, minced; 2 garlic cloves, minced; 3/4 cup chicken broth or 3/4 cup chicken stock; 2 tablespoons whipping cream; 3 tablespoons fresh cilantro, minced; salt and pepper; 12 -16 stale corn tortillas, thick ones work the best; vegetable oil (for frying); 1 cup chorizo sausage, cooked and drained; 1/2 medium onion, sliced in thin rings; 2 cups monterey jack cheese; crema (garnish)

Servings: persons

2 cups tomatillos, husked and chopped
1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped
1/4 cup yellow onion, minced
2 garlic cloves, minced
3/4 cup chicken broth or 3/4 cup chicken stock
2 tablespoons whipping cream
3 tablespoons fresh cilantro, minced
salt and pepper
12 -16 stale corn tortillas, thick ones work the best
vegetable oil (for frying)
1 cup chorizo sausage, cooked and drained
1/2 medium onion, sliced in thin rings
2 cups monterey jack cheese
crema (garnish)

1
To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
2
Pre-heat oven to 350 degrees.
3
Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
4
Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups tomatillos, husked and chopped, 1/2 cup poblano chiles or 1/2 cup new mexico pepper, roasted and chopped, 1/4 cup yellow onion, minced, 2 garlic cloves, minced, and more.

Yes, Chilaquiles Con Chorizo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles Con Chorizo

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