Tortilla chips, sauce, crema and cheese are compulsory components of chilaquiles. But there are certain liberties that individual cooks take; a fried or poached egg can be placed atop the assembled chilaquiles; or cooked, shredded chicken or fried chorizo may be tossed with the chips.
The crema should be thin enough to drizzle over the finished chilaquiles. If it is too thick, add buttermilk or cream as needed.
- Tortilla Chips for Chilaquiles (see related recipe online)
- Refritos (also known as refried beans), canned or homemade
- Red or Green Sauce for Chiliaquiles
- 1/2 small white onion, very thinly sliced
- 1 cup crema (see NOTES)
- 1 1/2 crumbled queso fresco or queso anejo (sometimes called queso seco; see NOTES)
- Coarsely chopped cilantro leaves, for garnish
- Sliced tomato, for garnish
- Sliced avocado, for garnish
- Green Sauce for Chilaquiles
- Red Sauce for Chilaquiles
- Refritos (Well-Fried Beans)
- Tortilla Chips for Chilaquiles
Preheat the oven to 200 degrees. Place the tortilla chips in a casserole dish or 9-inch square baking dish, cover loosely with aluminum foil and place in the oven.
Heat the refritos, stirring frequently, in a saucepan over low heat. Cover to keep warm.
Meanwhile, in a skillet over medium heat, heat the sauce just until steaming. Add the warmed tortilla chips and toss until coated with sauce. Reduce the heat to medium-low and continue to cook for 1 minute. Stir in the onion and remove from the heat.
Spoon the sauced chips onto individual plates. Drizzle some crema over each serving, then sprinkle with cheese and cilantro. Spoon the refritos on the side and garnish each plate with cabbage, tomato and avocado. Serve immediately.
NOTES: Crema is a Hispanic version of sour cream. You can find small cans of it on the Spanish food section at larger grocery stores and a variety of plastic containers of crema at Latin American markets. You may substitute sour cream that has been thinned down a little with cream.
Queso fresco, also called queso blanco, is a crumbly, salty, white cheese common in Mexican cooking. It is available in most Latin American markets.
From Washington cook and food blogger Ed Bruske.
Tested by The Washington Post.
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