30 minutes or fewer
This offbeat version of a traditional Mexican dish should wake you up, especially when served with cinnamon-infused Mexican hot chocolate. But don’t save it for just breakfast. Served with guacamole, sour cream and chilled Mexican beer, the chilaquiles turn supper into a mini fiesta. Offer warmed corn or flour tortillas to mop up extra beans.
- 2 cups crushed tortilla chips, preferably lime-flavored
- 4 plum tomatoes, coarsely chopped
- 4 oz. can diced green chiles
- 3/4 cup tomatillo salsa
- 1 jalapeno, minced, optional
- 1 cup shredded part-skim mozzarella cheese
- 1 cup shredded low-fat or regular cheddar cheese
- 3 cups canned kidney beans, drained and well rinsed
- 3 large eggs, hard-boiled, thinly sliced for garnish
- 1/2 cup chopped cilantro, for garnish
- 1 bunch scallions, thinly sliced, for garnish
Preheat oven to 450F. Spray 2- to 3-qt. baking dish with nonstick cooking spray. Line bottom of dish with 1 cup crushed chips.
Heat skillet over medium-high heat; cook tomatoes, green chiles, tomatillo salsa and jalapeño, if using, 5 to 7 minutes. Toss cheeses together in large bowl.
Spoon half tomato mixture over chips. Layer 1 cup cheese and all beans over top. Top with remaining chips, tomato mixture and cheese. Seal dish with foil.
Bake about 15 minutes, or until cheese melts. Garnish with eggs, cilantro and scallions. Serve hot.
- Calories: 360
- Carbohydrate Content: 42 g
- Cholesterol Content: 115 mg
- Fat Content: 11 g
- Fiber Content: 8 g
- Protein Content: 24 g
- Saturated Fat Content: 3 g
- Sodium Content: 750 mg
- Sugar Content: 5 g