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Tortilla chips

Vegetarian

Ingredients

Steps

Nutritional Information

Chilaquiles-Style Breakfast Casserole

Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Drain beans and tomatoes and green chilies. Place chips in large bowl; drizzle 1 cup enchilada sauce over chips and toss to coat evenly.

Spread chips in even layer in dish. Bake 10 minutes, rotating dish halfway through baking time. Spoon beans, tomatoes and green chilies, and remaining ⅓ cup enchilada sauce evenly over chips. Top evenly with cheese.

Make 6 shallow wells in casserole; crack 1 egg into each well. Bake 25–30 minutes until cheese is melted and eggs are 160°F. Remove from oven and let stand 5 minutes.

Meanwhile, chop cilantro coarsely (¼ cup). Sprinkle casserole with cilantro and green onions. Drizzle with taco and cheese sauces. Serve.

Appetizers & Snacks

Nutritional information

Quesadilla Fundido Dip

Preheat large, cast iron skillet on medium 2–3 minutes. Chop onion and bell pepper. Add oil, garlic, and crushed red pepper to skillet; cook and stir 1–2 minutes or until garlic is golden and fragrant.

Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.

Stir chutney into vegetable mixture until combined. Place cheese carefully in center of skillet, then place skillet on middle oven rack; broil 8–10 minutes or until cheese has melted. Serve hot, with tortilla chips if desired. (Makes 8 servings.)

Tortilla chips Archives - Hispanic Heritage

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