Chilaquiles
Chilaquiles, a classic Mexican dish, hold a special place in my heart. It reminds me of my late husband, who was born and raised in Mexico, and the many happy moments we shared together in the kitchen.
He had a unique way of making Chilaquiles, which involved hand-cutting tortillas into small pieces and frying them in a pan until they were crispy. He would then add his homemade salsa, made with fresh tomatoes, onions, garlic, and chilies, to the pan and mix everything together. The final touch was a sprinkle of cheese and a fried egg on top.
I can still remember the smell of the frying tortillas and the sound of his laughter as he cooked. It was a time for us to connect and enjoy each other’s company.
After my husband passed away, I tried making Chilaquiles on my own, but they never tasted quite the same. The dish had become a symbol of our love and memories together, and it felt like a part of him was missing.
Recently, I decided to try making a healthier version of Chilaquiles, in honor of my husband and his love for cooking. I swapped out the fried tortillas for baked tortilla chips, and used a lighter version of his homemade salsa. Instead of cheese, I added sliced avocado and cilantro for a fresh and vibrant taste.
As I took the first bite, I was transported back to our kitchen, cooking together and laughing. It was as if he was there with me, guiding my hands and sharing his passion for food.
Chilaquiles will always hold a special place in my heart, as a reminder of the love and joy that my husband brought to my life. And now, with this healthier version, I can continue to enjoy the taste of his beloved dish, while also taking care of myself and honoring his memory.
He had a unique way of making Chilaquiles, which involved hand-cutting tortillas into small pieces and frying them in a pan until they were crispy. He would then add his homemade salsa, made with fresh tomatoes, onions, garlic, and chilies, to the pan and mix everything together. The final touch was a sprinkle of cheese and a fried egg on top.
I can still remember the smell of the frying tortillas and the sound of his laughter as he cooked. It was a time for us to connect and enjoy each other’s company.
After my husband passed away, I tried making Chilaquiles on my own, but they never tasted quite the same. The dish had become a symbol of our love and memories together, and it felt like a part of him was missing.
Recently, I decided to try making a healthier version of Chilaquiles, in honor of my husband and his love for cooking. I swapped out the fried tortillas for baked tortilla chips, and used a lighter version of his homemade salsa. Instead of cheese, I added sliced avocado and cilantro for a fresh and vibrant taste.
As I took the first bite, I was transported back to our kitchen, cooking together and laughing. It was as if he was there with me, guiding my hands and sharing his passion for food.
Chilaquiles will always hold a special place in my heart, as a reminder of the love and joy that my husband brought to my life. And now, with this healthier version, I can continue to enjoy the taste of his beloved dish, while also taking care of myself and honoring his memory.
Prep Time 15 mins
Cooking Time 45 mins
Ingredients
Ingredients
12 oz tortilla chips
1 1/2 cups tomato salsa or green salsa
1/4 cup chicken or vegetable broth
1/4 cup chopped white onion
1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
Salt to taste
1 1/2 cups tomato salsa or green salsa
1/4 cup chicken or vegetable broth
1/4 cup chopped white onion
1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
Salt to taste
Chilaquiles - Instructions
In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and sauté for about 2-3 minutes until softened.
Pour in the salsa and chicken or vegetable broth, and bring to a simmer. Cook for about 5 minutes until the sauce is slightly thickened.
Add the tortilla chips to the skillet and gently toss them in the sauce until they’re coated. Cook for an additional 2-3 minutes until the chips are slightly softened but still crispy.
Sprinkle the crumbled queso fresco or shredded Monterey Jack cheese on top of the chips. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes.
Remove the lid and sprinkle the chopped fresh cilantro on top of the chilaquiles. Serve immediately with additional toppings like beans, avocado, and eggs if desired.
Enjoy the traditional Mexican flavors of Chilaquiles in a healthier way by using baked tortilla chips, low-sodium broth, and reducing the amount of added cheese. You can also use a homemade salsa to control the ingredients and make it even healthier.
Pour in the salsa and chicken or vegetable broth, and bring to a simmer. Cook for about 5 minutes until the sauce is slightly thickened.
Add the tortilla chips to the skillet and gently toss them in the sauce until they’re coated. Cook for an additional 2-3 minutes until the chips are slightly softened but still crispy.
Sprinkle the crumbled queso fresco or shredded Monterey Jack cheese on top of the chips. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes.
Remove the lid and sprinkle the chopped fresh cilantro on top of the chilaquiles. Serve immediately with additional toppings like beans, avocado, and eggs if desired.
Enjoy the traditional Mexican flavors of Chilaquiles in a healthier way by using baked tortilla chips, low-sodium broth, and reducing the amount of added cheese. You can also use a homemade salsa to control the ingredients and make it even healthier.
Here's a recipe for healthier chilaquiles that still captures the traditional flavors:
Prep Time 15 mins
Cooking Time 45 mins
Ingredients
Ingredients
6 corn tortillas, cut into wedges
1 tablespoon avocado oil
1 small onion, chopped
2 cloves garlic, minced
1 small bell pepper, chopped
1 small tomato, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 cup low-sodium vegetable broth
1/4 cup low-fat shredded cheese
Optional toppings: chopped cilantro, sliced avocado, lime wedges
1 tablespoon avocado oil
1 small onion, chopped
2 cloves garlic, minced
1 small bell pepper, chopped
1 small tomato, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 cup low-sodium vegetable broth
1/4 cup low-fat shredded cheese
Optional toppings: chopped cilantro, sliced avocado, lime wedges
Instructions:
Preheat the oven to 375°F. Arrange the tortilla wedges in a single layer on a baking sheet and bake for 10-12 minutes, until crispy.
Meanwhile, heat the avocado oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper and sauté for 5-7 minutes, until the vegetables are tender.
Add the tomato, salt, black pepper, and cumin and cook for another 2-3 minutes, until the tomato has softened.
Pour in the vegetable broth and stir to combine. Add the baked tortilla wedges to the skillet and toss gently to coat with the sauce.
Sprinkle the shredded cheese over the top of the chilaquiles and transfer the skillet to the oven. Bake for 10-12 minutes, until the cheese is melted and bubbly.
Top with chopped cilantro, sliced avocado, and lime wedges, if desired. Serve hot.
By following this recipe, you’ll have a healthier version of chilaquiles that still has all the traditional flavors you love. Enjoy!
Meanwhile, heat the avocado oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper and sauté for 5-7 minutes, until the vegetables are tender.
Add the tomato, salt, black pepper, and cumin and cook for another 2-3 minutes, until the tomato has softened.
Pour in the vegetable broth and stir to combine. Add the baked tortilla wedges to the skillet and toss gently to coat with the sauce.
Sprinkle the shredded cheese over the top of the chilaquiles and transfer the skillet to the oven. Bake for 10-12 minutes, until the cheese is melted and bubbly.
Top with chopped cilantro, sliced avocado, and lime wedges, if desired. Serve hot.
By following this recipe, you’ll have a healthier version of chilaquiles that still has all the traditional flavors you love. Enjoy!