165 costa chilaquiles Recipes

avacados, tomato, juice of 1 lime (or lemon if you have no lime), onion (white) finely chopped, half a tsp salt, fresh coriander (if you don tsp have fresh, try a tbsp the dried stuff - add more later if needed), tobasco (few shakes- more if you like it hot!), worchester sauce (lee and perrins type)

olive oil, chopped onion, grated peeled fresh ginger, garlic cloves, chopped, serrano chile, chopped, molasses, dark rum, hot brewed coffee, ground coffee, ground cinnamon, unsweetened cocoa, butter or stick margarine, softened, salt, pork tenderloin

salsa verde, sour cream, old el paso taco shells, shredded deli rotisserie chicken, shredded monterey jack or mozzarella cheese

butter, eggs, ground black pepper, oil, tortilla chips, green onions, chopped, red enchilada sauce, kraft mexican style shredded four cheese with a touch off philadelphia, fresh cilantro, coarsely chopped, avocado, chopped

onion, chopped, sliced black olives, white vinegar, divided, vegetable oil (optional), chorizo or bulk spicy pork sausage (optional), corn tortillas , cut into 1-inch pieces, vegetable oil, all-purpose flour, tomato sauce, mexican style hot tomato sauce (such as el pato salsa de chile fresco), water, unsweetened cocoa powder, white sugar, white vinegar, dried oregano, taco seasoning mix (optional), diced green chiles, drained, crumbled cotija or feta cheese

corn tortillas, each cut into 8 wedges, vegetable oil spray, poblano chiles, steamed, seeded, and chopped coarse, onions, minced, melt organic buttery spread, salt, minced fresh cilantro, garlic, minced, minced canned chipotle peppers in adobo sauce, whole peeled tomatoes, low-sodium chicken broth, boneless chicken breasts, trimmed, pepper, crumbled queso fresco or feta cheese, low-fat sour cream, fresh lime juice, tomato, cored, seeded and chopped medium

enchilada sauce, corn tortilla chips, sour cream, shredded queso asadero (white mexican cheese)

sour cream, milk, mexican salsa verde such as desert pepper trading company or frontera (sometimes called tomatillo sauce; from a 16-oz jar), reduced-sodium chicken broth (14 fl oz), coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed), salt, black pepper, coarsely crushed tortilla chips (not low-fat, baked, or flavored ; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup), crumbled feta (2 oz), chopped fresh cilantro

vegetable oil, chopped red onion, divided, diced cooked turkey, diced green chiles, purchased medium-hot salsa with chipotles and garlic (from about two 16-oz jars), unsalted tortilla chips, crumbled queso fresco or cotija cheese, or grated 4-cheese mexican blend, chopped fresh cilantro, crema mexicana or sour cream

flour tortillas , cut into 1-inch strips, vegetable oil, diced/shredded cooked chicken or 1 cup diced/shredded cooked turkey, salsa (as spicy or mild as you like), monterey jack cheese or 1 cup mozzarella cheese, shredded, sour cream (optional) or guacamole (optional)

chopped onion, olive oil, chopped tomato, fresh corn or 1 1/2 cups frozen corn kernels, cooked black beans (15 oz can, drained ), fresh lime juice, salt, ground black pepper, rinsed stemmed and chopped swiss chard or 2 cups spinach, crushed baked corn tortilla chips, grated sharp cheddar cheese, prepared mexican-style salsa

dry and hard tortillas, eggs, tomatoes, water, white onion, finely chopped, garlic clove, chiles de arbol, corn oil, grated oaxaca cheese

poblano chiles , roasted, peeled, seeded and finely chopped (about 1/2 cup), onion, finely chopped (about 1 cup), jalapeno, seeded and finely chopped, garlic clove, finely chopped, vegetable oil, heavy whipping cream, salt, vegetable oil, flour tortillas , cut into 1/2 inch strips, shredded cooked turkey can use chicken (about 1 lb boneless ), shredded mozzarella cheese (8 oz)

corn tortillas (this is actually a good use for those thick, tough grocery store tortillas such as pepitos brand), whole canned tomatoes, drained (see note below ), chipotle chiles in adobo (the canned chipotles), vegetable oil, chopped white onion, divided (approximately 1 large onion), garlic cloves, chopped, chicken broth (vegetable broth can be used if you prefer), salt , to taste, mexican crema (sometimes i use sour cream thinned with a little buttermilk instead), cooked chicken, coarsely shredded (see note below ), crumbly cheese (i use either cotija or dry imported feta, grated romano or parmesan would work as well), shredded mozzarella cheese (optional, we like our chilaquiles kinda cheesy ), fresh cilantro, chopped

sliced onion, garlic cloves, minced, shredded cooked chicken breasts, black beans, rinsed and drained, reduced-sodium fat-free chicken broth, salsa de chile fresco, corn tortillas , cut into 1-inch strips, shredded queso blanco

my salad is a gathering of all spanish cultures in 1 dish. i lived in colombia for a few years and traveled to costa rica, venezuela, panama, etc. where i learned more about their culture through the flavor of their dishes. right now, i live here in the usa, in ny which is the melting pot of the world, and i continue learning about more cultures and powerful flavors such as from mexico, peru, argentina, etc., purple potatoes, boiled and diced, baby red potatoes, diced and baked (skin on ), diced and fried yucca, sliced cooked carrots, green diced apple (previously soak in lemon juice to prevent from browning), toasted almonds, diced celery, diced green peppers, canned corn, capers, diced red bell peppers ., baked pork, shredded, diced onion, chopped chives, chimichuurri (see note ), salt and pepper to taste, sour orange and cilantro for garnish

big tomatoes (or 4 smaller ones on the vine), green pepper, jalapeno, cilantro, onion (red or white , which ever you prefer), limes, salt

onions, red wine vinegar or fruit vinegar, sour cream, whole milk, vegetable oil for frying, corn tortillas, vegetable stock, homemade or store-bought, tomatillos, husked, rinsed, and quartered, jalapeno chiles, seeded and chopped, garlic clove, chooped, chopped fresh cilantro leaves, salt to taste, vegetable shortening or vegetable oil, sweet potato (about 12 oz), peeled and finely diced, grated monterey jack cheese, poblano chiles , roasted, peeled, seeded, and diced, cupgriddled tomato-chipotle salsa