Chilaquiles: 3 Ways

Chilaquiles: 3 Ways Chilaquiles are a traditional Mexican dish of fried corn tortillas simmered in a flavourful sauce, like salsa or mole. They are typically topped with cheese and other accompaniments. Try chilaquiles the next time you crave nachos for a fun twist on the classic. Here we offer three variations of this classic dish with the added protein of lentils to make them a meal - try our recipe for Traditional Chilaquiles, Breakfast Chilaquiles, or Chorizo Chilaquiles. Traditional Chilaquiles: Prep Time: 20 Minutes Total time: 25 Minutes Servings: 6 Ingredients: 2 cups (500 mL) salsa verde 1 cup (250 mL) low-sodium chicken or vegetable broth 2 cups (500 mL) cooked green lentils to taste, salt and pepper 6 cups (1.5 L) tortilla chips, homemade or packaged 1/2 cup (125 mL) light sour cream 1 lime, juiced 1 avocado, sliced 1/2 cup (125 mL) sliced red onion 1/2 cup (125 mL) crumbled Feta cheese 1/4 cup (60 mL) chopped cilantro 6 radishes, thinly sliced 1 lime, cut into wedges Directions: 1. In a large saucepan over medium heat, warm the salsa and broth. Stir in lentils and warm through. Season to taste with salt and pepper. 2. Add tortilla chips to the warm lentil mixture and toss to evenly coat. Remove from heat, cover, and let stand for a few minutes. 3. Stir together sour cream and lime juice. 4. Arrange tortilla chips on a platter. Garnish with slices of avocado, red onion, Feta, cilantro, radishes, and lime wedges. Drizzle with sour cream mixture. Serve immediately. Breakfast Chilaquiles Prep Time: 20 Minutes Total time: 30 Minutes Servings: 6 Ingredients: 2 cups (500 mL) salsa 1 cup (250 mL) low-sodium chicken or vegetable broth 2 cups (500 mL) cooked green lentils 1 Tbsp (15 mL) canola oil 4 eggs 6 cups (1.5 L) tortilla chips, homemade or packaged 1/2 cup (125 mL) light sour cream 1 lime, juiced 1 avocado, sliced 1/2 cup (125 mL) sliced red onion 1/2 cup (125 mL) crumbled Feta cheese 1/4 cup (60 mL) chopped cilantro 6 radishes, thinly sliced 1 lime, cut into wedges Directions: 1. In a large saucepan over medium heat, warm the salsa and broth. Stir in lentils and warm through. Season to taste with salt and pepper. 2. Add tortilla chips to the warm lentil mixture and toss to evenly coat. Remove from heat, cover, and let stand for a few minutes. 3. Warm a large pan or skillet over medium heat and add oil. When it is hot, add the eggs and fry to desired doneness. 4. Stir together sour cream and lime juice. 5. Arrange tortilla chips on a platter. Top with eggs and garnish with slices of avocado, red onion, Feta, cilantro, radishes, and lime wedges. Drizzle with sour cream mixture. Serve immediately. Chorizo Chilaquiles Prep Time: 25 Minutes Total time: 30 Minutes Servings: 6 Ingredients: 1 lb (500 g) chorizo, casing removed 1 onion, sliced 2 cups (500 mL) salsa 1 cup (250 mL) low-sodium chicken or vegetable broth 2 cups (500 mL) cooked green lentils to taste, salt and pepper 6 cups (1.5 L) tortilla chips, homemade or packaged 1/2 cup (125 mL) light sour cream 1 lime, juiced 1 avocado sliced 1/2 cup (125 mL) crumbled Feta cheese 1/4 cup (60 mL) chopped cilantro 6 radishes, thinly sliced 1 lime, cut into wedges Directions: 1. Heat a large pan or skillet over medium-high heat. When it is hot, crumble in chorizo and cook, breaking up with the back of a spoon until there is no pink left. If you like, cook longer for a crispy texture. Remove meat from the skillet and drain on a paper towel-lined plate and cover to keep warm. 2. Add onion to the skillet and sauté until translucent. Remove onions from the pan and place into a small bowl to keep warm. 3. Add salsa and broth to the skillet and warm over medium-low heat, scraping up any browned bits from the bottom of the skillet. Stir in lentils and warm through. Season to taste with salt and pepper. 4. Add tortilla chips to the warm lentil mixture and toss to evenly coat. Remove from heat, cover, and let stand for a few minutes. 5. Stir together sour cream and lime juice. 6. Arrange tortilla chips on a platter. Top with chorizo and onions. Garnish with slices of avocado, Feta, cilantro, radishes, and lime wedges. Drizzle with sour cream mixture. Serve immediately.