Chilaquiles Con Rajas Recipe Recipe

Name: Chilaquiles Con Rajas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, peeled, trimmed, and cut into rough chunks; 1 jalapeno pepper, split in half lengthwise, stem removed; 1 pound tomatillos (4 to 5 medium), peeled and split in half; 2 cloves garlic; 1 tablespoon vegetable oil; Kosher salt; 1/2 cup loosely packed cilantro leaves; 2 large roasted poblano peppers, cut into thin strips (see note); 2 quarts vegetable, canola, or peanut oil; 8 corn tortillas, cut into quarters; Lime wedges; Cotija cheese; Mexican; Chopped cilantro; Chopped onions; Refried beans; Scrambled eggs; Shredded roast chicken; Sauteed chorizo; Sliced avocado

Servings: persons

1 medium onion, peeled, trimmed, and cut into rough chunks
1 jalapeno pepper, split in half lengthwise, stem removed
1 pound tomatillos (4 to 5 medium), peeled and split in half
2 cloves garlic
1 tablespoon vegetable oil
Kosher salt
1/2 cup loosely packed cilantro leaves
2 large roasted poblano peppers, cut into thin strips (see note)
2 quarts vegetable, canola, or peanut oil
8 corn tortillas, cut into quarters
Lime wedges
Cotija cheese
Mexican
Chopped cilantro
Chopped onions
Refried beans
Scrambled eggs
Shredded roast chicken
Sauteed chorizo
Sliced avocado

1
Preheat broiler to high. Combine onion, jalapeno, tomatillos, garlic, and 1 tablespoon vegetable oil in a large bowl. Season with kosher salt and toss to combine. Transfer vegetables to a foil-lined rimmed baking sheet. Broil until completely tender and charred in spots, rotating once or twice during broiling, 10 to 15 minutes total.
2
Transfer vegetables to a blender, add cilantro and half of the pepper strips. Blend until smooth (be careful, hot contents can blow the lid off the blender. Start with the slowest speed and slowly build up). Season to taste with salt, then transfer salsa to a wide saucepan. Add 1/2 cup water and remaining pepper strips.
3
Heat 2 quarts oil in a large wok or Dutch oven to 375u00b0F (use an instant-read thermometer). Fry tortillas in two batches, agitating and flipping during frying with a wire-mesh spider. Fry until pale golden brown and completely crisp, about 2 minutes. Lift chips, allow excess oil to drain, and transfer directly to saucepan with sauce.
4
After all chips have been added, fold sauce and chips together with a large spoon or spatula. Cover pot and allow to rest for 1 to 2 minutes, depending on how soft you like your chips. Serve immediately, garnished with your choice of toppings.

529

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 20 ingredients. The key ingredients include: 1 medium onion, peeled, trimmed, and cut into rough chunks, 1 jalapeno pepper, split in half lengthwise, stem removed, 1 pound tomatillos (4 to 5 medium), peeled and split in half, 2 cloves garlic, and more.

Yes, Chilaquiles Con Rajas Recipe falls under the Meat & Poultry 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 Rajas Recipe

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