Name: Chilaquiles in mulato chilli sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 2 tbsp pumpkin seeds; 2 tbsp sesame seeds; 1 garlic clove crushed; 1 small onion finely chopped; 4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water; pinch cinnamon; 1 clove; 1 slice of bread; 4 cooked chicken breasts shredded (or use Quorn to make it veggie); 300g bag salted tortilla chips; 100g cheddar grated; soured cream to serve

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Chilaquiles in mulato chilli sauce

Chilaquiles in mulato chilli sauce

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.3 ratingsRate

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Chilaquiles are a traditional Mexican dish using baked or fried tortillas as the base - great for a casual gathering

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Complete the dish

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Hotdogs with sticky roasted onions

A star rating of 3.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 tbsp pumpkin seeds
2 tbsp sesame seeds
1 garlic clove

crushed
1 small onion

finely chopped
4 dried mutalo chillies

(buy online), soaked in 250ml/9fl oz of boiling water
pinch cinnamon
1 clove
1 slice of bread
4 cooked chicken breasts

shredded (or use Quorn to make it veggie)
300g bag salted tortilla chips
100g cheddar

grated
soured cream

to serve

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Nutrition: per serving

kcal592
fat37g
saturates9g
carbs38g
sugars2g
fibre5g
protein30g
salt1.64g

Method

step 1

Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.
step 2

Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.

Recipe from Good Food magazine, August 2010

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A star rating of 4 out of 5.3 ratings

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