2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
2 fresh jalapeno peppers or canned chipotle chiles, stems removed, seeded, roughly chopped
2 tablespoons vegetable oil
1 white onion, thinly sliced
3 cloves garlic, peeled and finely chopped
2-1/2 cups chicken broth
1/2 teaspoon salt
2-1/2 quarts thick, yellow corn tortilla chips
1/2 cup grated Mexican queso anejo, Parmesan, or Romano cheese
1/2 cup fresh cilantro
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 263 mg | 26% |
| Carbohydrate | 58 g | 19% |
| Cholesterol | 10 mg | 3% |
| Total Fat | 27 g | 41% |
| Iron | 3 mg | 17% |
| Calories | 513 kcal | 26% |
| Sodium | 1647 mg | 69% |
| Protein | 12 g | 24% |
| Saturated Fat | 5 g | 24% |
| Dietary Fiber | 7 g | 26% |
| Vitamin C | 16 mg | 27% |
| Vitamin A | 805 iu | 16% |
Add tomatoes and chiles into a blender; blend untill smooth.
Heat oil in a large (12 inch) skillet or medium (4-5 quart) Dutch oven over medium-high heat. Add half the onion and stir until it begins to color and soften, about 5 minutes. Add the garlic, stir for a few minutes, then stir in the tomato mixture.
Cook, stirring nearly constantly, until noticeably thicker and darker, about 5 minutes more. Stir in broth, bring to a boil and season with salt, usually about 1/2 teaspoon if using salted chips.
Add the chips to the skillet or pot, stirring to moisten them all. Let the liquid return to a boil, then turn off the heat and cover. Let it stand for 3 to 4 minutes or until the chips begin to soften.
Spoon the chilaquiles onto deep plates. Rinse the remaining onion under cold water, shake to remove the excess moisture, then strew over the top of each plate. Sprinkle liberally with the cheese and cilantro leaves.
For breakfast: Serve each portion of chilaquiles with 1 or 2 sunny side up eggs. For lunch: stir 2 to 3 cups, fresh sliced spinach into the pot just before covering it. For dinner: stir cooked chicken into the pot just before covering.
"All Day" Chilaquiles
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