Chilaquiles are a traditional Mexican dish often served for breakfast or brunch. This healthier version uses low-fat cheese and replaces frying with baking the tortillas for a delicious crunch. If you want that creamy taste of crema, substitute with low-fat Greek yogurt.
Serve with eggs for a tasty breakfast or snack.
Yields 4 servings
Nonstick cooking spray
1 small white onion, chopped
2 pounds fresh tomatoes, chopped
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
8 (6-inch) corn tortillas, cut into triangles and baked*
1/2 cup reduced-fat shredded Mexican cheese blend or cotija cheese
Chopped cilantro, to garnish (optional)
Low-fat Greek yogurt, to top (optional)
Spray a large saucepan with nonstick cooking spray. Over medium-high heat, add the onion and cook for 5 minutes, or until soft and slightly brown, stirring occasionally. Add the tomatoes, jalapenos, garlic, oregano and salt, and cook for 5 more minutes.
Pour the mixture into a blender, cover and blend until smooth. Return the mixture to the saucepan. Bring to a boil, then reduce to medium heat and simmer for 5 minutes. Add baked tortilla pieces to the saucepan, cooking for 2 to 3 minutes. Sprinkle with the cheese and cook, covered, for 1 to 2 minutes, until cheese melts.
Top with cilantro and low-fat Greek yogurt, if desired, and serve immediately.
*To bake tortilla wedges, spray both sides with nonstick cooking spray. On a baking sheet, line the wedges in a single layer and bake at 425° F for 10 to 12 minutes or until lightly browned and crisp.
Recipe courtesy of the California Department of Public Health “Champions for Change” program.