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!
Ingredients:
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.
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.
Busy? Pin it for later!
*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.
Wow looks yummy can’t wait to try it !!!!!
Yes, yummy, but reading thro all of your posts here today and you made me laugh so many times.
I am very familiar with the foot in mouth syndrome, so much so that my husband refers to it as opening my mouth to change feet 😉
my really worst one was even on Blogher 😉
Yum. I think I might be the only one to eat it, though, because my husband doesn’t like Mexican food, and my kids don’t like spicy stuff. (sigh)
Looks like a delicious recipe that’s simple to make. I kind of like the idea of eating it for breakfast; my kids love spicy food, and oatmeal wears thin in the winter after a while.
Looks so good. We don’t have that type of tomatoes here. Are they spiced with Mexican spices?
I am completely going to make this!!!!
I think my kids would really like this! They like just a little spiciness, so I think I’ll try it your way.
Oh yes! I could go for something really spicy! this looks perfect.
Yum. They look awesome. I have been doing a new recipe for pintos in the crockpot. You cook them in the taco seasoning with water. They came out awesome, when I smashed them in some olive oil and sprinkled on some cumin.
To Sonja from Frieda: Other stores have different versions spiced chiles and cilantro and probably onion & garlic.
This looks SO delicious! Thanks so much for linking up with “Try a New Recipe Tuesday!” I hope you will be able to join us again this week. 🙂