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Dinner Tonight: June 5, 2018 Chilaquiles



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


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


  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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