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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 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.
Serving: 4Servings | Calories: 559kcal | Carbohydrates: 96g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 549mg | Potassium: 492mg | Fiber: 8g | Sugar: 2g | Vitamin A: 11.3% | Vitamin C: 19.1% | Calcium: 19.2% | Iron: 11.8%