Chilaquiles En Salsa Verde Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
2: Tortilla, corn, stale, cut into pieces and fried
1 cup: Salsa verde,
1/3 cup: Chicken, poached, shredded
2 tbsp: Sour cream, thick
2 tbsp: Queso fresco, crumbled
2 tbsp: Onion, finely chopped
Directions:
In a frying pan heat oil about half an inch deep, and fry the tortilla
strips until they are pale gold, but not too crisp. Remove and drain
on paper towels.
Heat the sauce, and when it is bubbling, add the tortilla pieces and
cook 3 minutes. Pour into a dish and cover with the chicken, sour
cream, and cheese. Grill (broil) until the cheese melts and serve,
topped with the onion.
The Cuisines of Mexico
Diana Kennedy
per Sandee Eveland Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 AUG 1995 123941 ~0600
Source from luhu.jp
strips until they are pale gold, but not too crisp. Remove and drain
on paper towels.
Heat the sauce, and when it is bubbling, add the tortilla pieces and
cook 3 minutes. Pour into a dish and cover with the chicken, sour
cream, and cheese. Grill (broil) until the cheese melts and serve,
topped with the onion.
The Cuisines of Mexico
Diana Kennedy
per Sandee Eveland Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On
4 AUG 1995 123941 ~0600
Source from luhu.jp