Chilaquiles with Chorizo Recipe

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Chilaquiles with Chorizo
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Ingredients
23
Count
Nutrition
2463
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
  2. In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
  3. Stovetop Salsa:
  4. In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
  5. Yield: 4 cups
  6. Prep Time: 5 minutes
  7. Cook Time: 10 minutes
  8. Inactive Prep Time: none
  9. Ease of Preparation: easy
  10. Tortilla Chips:
  11. In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.
  12. Cook's Note: If you don't have a deep-fat frying thermometer, drop in a small piece of tortilla to check the temperature of the oil. You're ready to fry when the tortilla bobs to the surface immediately and the oil surrounding it begins to bubble vigorously. If your chips cook too quickly, turn down the heat.
  13. Yield: 4 servings
  14. Prep Time: 5 minutes
  15. Cook Time: 10 minutes
  16. Inactive Prep Time: none
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2463.13 Kcal (10313 kJ)
Calories from fat 1922.87 Kcal
% Daily Value*
Total Fat 213.65g 329%
Cholesterol 102.48mg 34%
Sodium 2144.86mg 89%
Potassium 1006.23mg 21%
Total Carbs 109.07g 36%
Sugars 6.42g 26%
Dietary Fiber 15.08g 60%
Protein 39.81g 80%
Vitamin C 21.1mg 35%
Vitamin A 0.3mg 9%
Iron 3.4mg 19%
Calcium 662mg 66%
Amount Per 100 g
Calories 372.14 Kcal (1558 kJ)
Calories from fat 290.52 Kcal
% Daily Value*
Total Fat 32.28g 329%
Cholesterol 15.48mg 34%
Sodium 324.06mg 89%
Potassium 152.03mg 21%
Total Carbs 16.48g 36%
Sugars 0.97g 26%
Dietary Fiber 2.28g 60%
Protein 6.02g 80%
Vitamin C 3.2mg 35%
Iron 0.5mg 19%
Calcium 100mg 66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 66.3
    Points
  • 69
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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