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Dinner Tonight: October 22, 2019 Chilaquiles



Pick a food on your plate and try to count the steps it took to get there: cow, farmer, truck, distribution site, truck, store....


What makes you nervous? How do you handle feeling nervous? What can you do to overcome it?

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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