recipe remix: chicken chilaquiles verdes

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Have you ever tried chilaquiles?  Chilaquiles (chee-lah-KEE-lays) is a Mexican dish that is very similar to nachos, and nachos were requested for Recipe Remix by Autumn Cole, so here we are!

The base for chilaquiles is tortilla chips, just like nachos.  Instead of being doused in queso dip (which we all know is delicious), chilaquiles features chips simmered in a rojo or verde sauce.  If you order chilaquiles from a restaurant, you have no idea of what’s in the sauce.  If you make the sauce yourself, you can control the sauce and make sure you have a delicious, plant-based sauce for your enjoyment.  Chilaquiles allows the chips to simmer for a short time in the sauce rather than being drenched with cheese which cuts down on the negative nutrition and pumps up the positive stuff.  It’s also very easy to make, and you too can create your own chilaquiles for a simple weeknight supper without any of the overindulgence.

Nutrition info: 11 Weight Watchers Points Plus, or about 550 calories.  Compare that to double or triple what you’d get with nachos!  Another tip: since you’re controlling how many chips you prepare, you won’t mindlessly eat past the serving size.  You’re welcome. 🙂

Chicken Chilaquiles Verdes

Serves 2

1/2 lb. chicken breast, cut into chunks

30 thick, yellow corn tortilla chips (don’t get the thin style, they’ll disintegrate)

8 tomatillos, husks removed

2 poblano peppers

1 jalapeno pepper

4 garlic cloves

1 cup fresh cilantro, plus some for garnish

2 limes, juice and zest

1 oz. cotija cheese or queso fresco, crumbled

salt and pepper to taste

Bring two medium pots of water to a boil.  In one, add a dash of salt and the chicken and cook for about 30 minutes.  In the other, add the tomatillos and cook for about 5 minutes.  While the tomatillos are cooking, either roast the poblanos in the oven or char them over a gas range.  Remove the charred skin with a paper towel, then cut off the stems and remove the inner seeds.

For the sauce, add the tomatillos, poblanos, jalapeno, lime juice and zest, garlic, and cilantro to a food processor or a blender and process until smooth.  When the chicken is ready, remove it from the water, shred it with your hands or two forks, and add it to the sauce.  Pour the sauce into a medium pan and stir to combine, then gently add the tortilla chips and stir.  Heat the pan over medium heat and allow the dish to bubble just a bit (about 5 minutes).  Turn off the heat and top with the cotija or queso fresco and any remaining cilantro.  Divvy the pan up between two people and serve with a simple green salad.  Enjoy!

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