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Chilaquiles Divorciados
Prep 10min
Total30min
Ingredients7
Servings4
Chilaquiles Divorciados. I love the name. Two different chilaquiles that decided to call it quits on their union and go their own way. One spicy in all her red glory, and the other mellow in his bath of green chile. Two separate dishes plated together but very much standing on their own. I believe making the divorced dish may be easier than making them whole. You fry the ingredients of the dish together and at the last minute they part ways. For the person sitting in front of the plate, this is the best thing that could have ever happened. The eater gets to enjoy the best of both worlds and the chilaquiles can gracefully keep their own identity.
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Ingredients
20corn tortillas (cut or torn into bite size pieces)
1cup vegetable oil
1small can of Old El Paso™ red enchilada sauce
1small can of Old El Paso™ green enchilada sauce
Crumbled cotija cheese, to taste
1tablespoon sour cream
Cilantro, to garnish
Directions
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1
Cut or tear tortillas into pieces.
2
In a large frying pan over a medium flame add in vegetable oil. Allow it to get hot.
3
Add in a few tortilla pieces at a time. Fry them until crisp. Cook the tortilla pieces on both sides until golden brown (about 7 minutes), in batches until all tortillas are fried.
4
Drain the tortilla crisps on a paper towel lined plate.
5
In two separate bowls, add the red enchilada sauce to one and the green enchilada sauce to the other.
6
Divide the chips into two and place half the chips in the red and the other half in the green.
7
Remove the chips with a slotted spoon from the enchilada sauce and plate them side by side.
8
Then sprinkle the cotija cheese on top of both chilaquiles, and divide them with a dollop of sour cream. Garnish with cilantro. Enjoy!
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Fry the tortilla pieces until extra crisp; this will keep the dish from being soggy once the chile and tortilla meet.
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No nutrition information available for this recipe
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Chilaquiles Divorciados. I love the name. Two different chilaquiles that decided to call it quits on their union and go their own way. One spicy in all her red glory, and the other mellow in his bath of green chile. Two separate dishes plated together but very much standing on their own. I believe making the divorced dish may be easier than making them whole. You fry the ingredients of the dish together and at the last minute they part ways. For the person sitting in front of the plate, this is the best thing that could have ever happened. The eater gets to enjoy the best of both worlds and the chilaquiles can gracefully keep their own identity.
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