466 calories | 15 smart points
If you’ve got 20 minutes tonight, you’ve got dinner ready. And this Super simple 20 minute chilaquiles recipe is all the spring flavours and colours we’ve been dreaming of since November. And now that we’re officially into spring this pretty much what my dinner dreams are made of.
Chilaquiles are usually a breakfast food in Mexico, but for me these feel more like a busy dinner time kinda deal. Not only because they’re quick to make, but because they very much remind me of nachos and, as much as I would love to, I couldn’t really eat nachos for breakfast. As someone who is always eating I gotta set some limits, no?
Now, beware… I am not claiming that these chilaquiles are in any way authentic. I’ve never had the real deal so don’t have anything to compare it to. But for the authentic version you simmer tortilla chips in a salsa or mole sauce and then add cheese and jalepeno peppers and red onion. So, we’re kinda there… kinda.
The beauty of these tortilla chips is that they’re home made. I bought corn and flour tortillas and cut them into wedges and drizzled with some olive oil and baked them, rather than get a bag of fried tortilla chips. As a note, you could totally use whole grain tortilla chips. I just really love the corn variety. Don’t judge me!
Then all that happened was that I simmered a tin of tomatoes with a very heaping tablespoon of chipotle paste. It is the elixir of lyfe! Added my chips, tossed them around a little, then added all that jazzy stuff on top. As another note, I used feta rather than the traditional queso fresco, because it’s just not available near me. I’ve heard they’re very similar, so we’re just making new versions of the classics.
And we’re gonna all enjoy these new classics in the warm spring sunshine!
Simple 20 minute Chilaquiles
Homemade tortilla chips tossed in a rich tomato chipotle sauce and topped with fresh tomatoes and chillies. And cheese... always cheese.
- 1 Tbsp extra virgin olive oil
- 1 cup chopped cilantro
- 2 medium jalepenos
- 1 tin chopped tomatoes
- 1 Tbsp chipotle paste
- 2 Tbsp lime juice
- 1/2 sliced red onion/ shallots
- 4 cups tortilla chips/ 6 tortillas baked into chips
- 1/2 avocado
- roasted pumpkin seeds
- hot sauce
- Spay the tortillas with olive oil and bake in the oven until crispy.
- Heat an oven proof skillet over a medium heat and add the chopped tomatoes.
- Let the tomatoes simmer until half of the liquid is gone.
- Add the chipotle paste and the lime juice.
- Toss in the tortilla chips and stir around.
- Top with the feta cheese, jalepeno peppers and red onion.
- Broil 2 minutes.
- Sprinkle with the cilantro/coriander and pumpkin seeds.
- Serve with lime wedges and slices of avocado.