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Dinner Tonight: July 23, 2019 Chilaquiles

Chilaquiles

Fun

One person chooses a word, and the others have to sing as many song lyrics as they can think of that use the chosen word.

Conversation

If you could go back in time and tell your younger self anything, what would it be?

This recipe appears courtesy of Champions for Change, an initiative of the California Department of Public Health.

Ingredients

Serves 4

  • 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
  • 4 eggs, for topping

Instructions

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