Chilaquiles

Prep time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Ingredients

  • Nonstick cooking spray
  • 1⁄3 cup chopped onion
  • 3 cups chopped tomatoes
  • 2 jalapeño peppers, stemmed, seeded, and finely chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 8 (6-inch) corn tortillas, each cut into 6 wedges, crisped*
  • ½ cup shredded reduced fat Cheddar and Monterey Jack (Mexican blend) or Cotija cheese
  • Optional Topping Chopped fresh cilantro

Live Well Tips

  • Chilaquiles is a traditional Mexican dish with lightly fried corn tortillas. In this healthier version, the corn tortillas are baked instead and are lower in fat.
  • Top these chilaquiles with eggs for a tasty breakfast dish, or try it as a snack.

Directions

  1. Wash hands well with soap and water.
  2. Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes until lightly brown, stirring often.
  3. Stir in tomatoes, peppers, garlic, oregano, and salt and cook for a few more minutes.
  4. Pour mixture into a blender container, cover with a tight fitting lid, and blend until smooth.
  5. Place mixture back into saucepan. Bring to a boil, and then simmer over medium heat for 5 minutes.
  6. Add crisp tortillas to saucepan; cook for 2 to 3 minutes more.
  7. Sprinkle with cheese then cover and let stand for a minute or so more to melt cheese.
  8. Serve immediately, topped with cilantro, if you like.

*To crisp tortilla wedges, spray on both sides with nonstick cooking spray. Bake in a single layer at 425°F for 10 to 12 minutes or until lightly browned and crisp.

Nutrition Facts

Serving size 1 cup: Calories–180; Protein–7g; Carbohydrate–29g; Total Fat–5g; Saturated Fat–2g; Cholesterol–10mg; Fiber–5g; Sodium–420mg.

Adapted from Champions for Change, Flavors of My Kitchen