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Steve2 in LA

Here's a chiliquiles recipe we use 'round here.


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Joined: Feb 7, 2006

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Posted to Thread #15651 at 6:09 am on Jul 28, 2009

Chilaquiles (Red with Chicken)

10 CORN TORTILLAS, halved and cut into " strips
2 large POBLANO PEPPERS
1 lbs CHICKEN BREASTS or THIGHS
2 cups CHICKEN BROTH
cup WHITE WINE
1 BAY LEAF
1 medium ONION, diced
one 14 oz can ROTEL TOMATOES (your choice on the heat level)
cup HEAVY CREAM
1 cup shredded MONTEREY JACK CHEESE

Heat inch of oil over medium heat and add tortilla pieces in batches. Fry until light golden brown. Drain on paper towels.

Roast poblano peppers over a gas flame or under a broiler, turning, until blistered and charred, 5-10 minutes. Place in bag to steam for about 5 minutes. Rub skins off, remove seeds and veins. Rinse and pat dry. Cut into strips wide and 2 long.

Place chicken in pan with broth, wine, and bay leaf. Bring to boil over medium-high heat, reduce to low, cover and cook 12-14 minutes. Let cool in broth. When cool, pull meat off bones and shred. Discard skin and bones and reserve 1 cup broth for sauce.

Heat 2 tablespoons oil in a pan over medium heat and add onion, cooking while stirring for 3 minutes until it begins to brown. Add tomatoes and cook, uncovered, stirring frequently, until liquid almost evaporates, about 5 minutes. Add reserved 1 cup broth, poblano pepper strips and cream. Cook 5 minutes.

Preheat oven to 350 F. Place half the tortilla pieces in bottom of greased 2 quart casserole. Spoon on half the chicken and half the tomato sauce. Repeat layers. Top with the shredded cheese. Bake, uncovered, 20-30 minutes, until cheese is melted and casserole is heated through. Serves 6.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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