| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Veg10 | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Vegetable oil |
| 8 | Stale corn tortillas | |
| 2 | c | Basic Cooked Tomatillo Sauce |
| 1/3 | c | Queso fresco, dry cottage |
| cheese | ||
| or farmer cheese | ||
| 1 | Slic white onion | |
| 1 | Sprig epazote, optional |
INSTRUCTIONS
* Heat the oil in a deep skillet or pot. Tear the tortillas and drop them into the hot oil. Cook stirring, until the tortillas are very crisp and their color is darker. Drain on paper towels. Drain the oil from the skillet. Return the tortillas to the skillet and add the sauce. Stir, then cook until the tortillas have absorbed some sauce and have begun to get soft. A chewy tortilla texture is mandatory for all chilaquiles. Spoon onto plates and sprinkle with cheese. Top each with a few onion rings. If you really like spazote, chop a few leaves and sprinkle over the onion slices. *Basic Cooked Tomatillo Sauce recipe entered separately Per serving: 747 Calories (kcal); 83g Total Fat; (97% calories from fat); 1g Protein; 3g Carbohydrate; 3mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 16 1/2 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 906
Calories From Fat: 830
Total Fat: 93.9g
Cholesterol: 37.4mg
Sodium: 650.4mg
Potassium: 56.3mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 16.4g