This is actually my mom’s version of Chilaquiles. In Mexico where we learned to eat them, they don’t deep fry the tortillas, just brown in oil. They use fresh tomatoes with onions and chiles blended. They let the tortillas get soggy. I prefer the tortillas crisp, but of course the sauce made with fresh ingredients can’t be beat.
We eat this for supper, but our friends in Mexico eat them for breakfast with fried eggs and refried beans.
I have eaten in restaurants what they call chilaquiles in South Texas. They use similar ingredients but with chopped chicken added. I prefer them plain!
I love making use of great short cuts in my cooking during this super busy mom season of life. Ro-Tel tomatoes make this oh so good! Ya gotta try it!
2 doz. Corn tortillas
1 can Ro-Tel tomatoes
1 can diced tomatoes
Salt to taste
Cut or tear tortillas in bite-sized pieces and deep fry until golden brown.
Place in saucepan and cover with the tomatoes (blended). Heat just until warm.
Sprinkle cheese and onions on top. Eat immediately.
I use one can of Ro-Tel and one can of plain tomatoes so they won’t be so spicy, but you can also use mild Ro-Tel or make it with two cans of the spicy Ro-Tel if you like it that way.
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*My mom sent me these instructions. They are mostly her words with a few of mine thrown in. I served them with refried beans, avocado, and fresh squeezed lime! 😉
Here is my short cut, but oh so good refried beans recipe to go with the Chilaquiles! Make some today!
- 2 doz. Corn tortillas
- 1 can Ro-Tel tomatoes
- 1 can diced tomatoes
- Grated cheese
- Minced onion
- Salt to taste
- Cut or tear tortillas in bite-sized pieces and deep fry until golden brown.
- Place in saucepan and cover with the tomatoes (blended). Heat just until warm.
- Sprinkle cheese and onions on top. Eat immediately.