Chilaquiles
A traditional Mexican recipe that can be served for breakfast -- chili, beans, corn tortilla chips, tomatoes and queso fresco cheese combined and baked to perfection
Hands On:15 | Total: 40 | Makes: 6 servings (1 cup each)
Ingredients:
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PAM® Original No-Stick Cooking Spray
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1 can (15 oz each) Wolf® Brand Chili No Beans
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1 can (15 oz each) Ranch Style® Beans, undrained
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3 cups yellow tortilla chips (about 35 chips)
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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10 ounces crumbled queso fresco cheese
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1 tablespoon chopped fresh cilantro
Directions
- Preheat oven to 400°F. Spray 2-quart deep baking dish with cooking spray; set aside.
- Place chili and beans in large saucepan; heat over medium-high heat 3 to 5 minutes or until hot. Add tortilla chips; stir to combine.
- Layer 1/3 each of chili mixture, drained tomatoes and cheese in baking dish. Repeat layers twice, ending with a layer of cheese.
- Cover with foil; bake 25 minutes. Sprinkle with cilantro just before serving.
Nutritional Information:
6 servings (1 cup each) Calories 438; Total Fat 27 g(Saturated Fat 14 g); Cholesterol 58 mg; Sodium 999 mg;
Carbohydrate 30 g; (Dietary Fiber , Sugars 3 g); Protein 18 g;
Percent Daily Values*: Vitamin A %; Vitamin C 4%; Calcium 32%; Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
A poached or scrambled egg may be placed on each serving of Chilaquiles for a heartier breakfast.
Make your own tortilla chips to substitute in this recipe by cutting corn tortillas into pieces and spraying with cooking spray. Place on a baking sheet and bake in a 400°F oven 10 minutes or until crisp.
Brought To You By ConAgra Foods(R)
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