Chilaquiles in mulato chilli sauce
Ingredients
- Step 1 2 tbsp olive oil
- Step 2 2 tbsp pumpkin seeds
- Step 3 2 tbsp sesame seeds
- Step 4 1 garlic clove , crushed
- Step 5 1 small onion , finely chopped
- Step 6 4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water
- Step 7 pinch cinnamon
- Step 8 1 clove
- Step 9 1 slice of bread
- Step 10 4 cooked chicken breasts , shredded (or use Quorn to make it veggie)
- Step 11 300g bag salted tortilla chips
- Step 12 100g cheddar , grated
- Step 13 soured cream , to serve
Calories: 592
Carbohydrate: 38 g
Protein: 30 g
Fat: 37 g
Cook time: 25 minutes
Prep time: 15 minutes
Total time: 40 minutes
Servings: 6
TAGS
Dinner
Starter
Mexican
Josh Eagleton
10-30 minute
6 serving
600 kcal or less
Authentic mexican
Baked nacho
Cheddar
Cheesy nacho
Chicken Breast
Chicken Breast
Entertaining
Good Food
Grilled tortilla chip
Indulgent
Indulgent
Main
Mexican
Nacho
Nacho
party
Quick
Snack
Soured cream
Tortilla chip
Tortilla chip
tortilla
Directions
- Step 1 Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.
- Step 2 Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.