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Ингредиенты
- 1 1/2 c. vegetable oil
- 8 x stale corn tortillas
- 2 c. Basic Cooked Tomatillo Sauce
- 1/3 c. queso fresco, dry cottage cheese or possibly, farmer cheese
- 1 lrg slic white onion
- 1 sprg epazote, (optional)
Инструкции
- 1. Heat the oil in a deep skillet or possibly pot. Tear the tortillas and drop them into the warm oil. Cook stirring, till the tortillas are very crisp and their color is darker. Drain on paper towels. Drain the oil from the skillet.
- 2. Return the tortillas to the skillet and add in the sauce. Stir, then cook till the tortillas have absorbed some sauce and have begun to get soft. A chewy tortilla texture is mandatory for all chilaquiles.
- 3. Spoon onto plates and sprinkle with cheese. Top each with a few onion rings. If you really like spazote, chop a few leaves and sprinkle over the onion slices.
- *Basic Cooked Tomatillo Sauce recipe entered separately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 822 | |
| Calories from Fat 740 | 90% |
| Total Fat 83.77g | 105% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 2.11g | |
| Cholesterol 4mg | 1% |
| Sodium 32mg | 1% |
| Potassium 87mg | 2% |
| Total Carbs 17.59g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.37g | 0% |
| Protein 3.52g | 6% |
