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 jalapeño, 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.
- Serving Size: Serves 6
- 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