Use the “CDN Kitchen Thermometer" and you will always know to perfection the temperature of your food.
If you also want to know the exact food’s weight so your recipes will come out perfect... there’s no better option than using the “EatSmart Precision Pro Kitchen Scale".
Use the “Cuisinart Saucepan" to make your chilaquiles. This saucepan is very resistant as it is made of stainless steel, it distributes very well the heat and it is easy to clean – your chilaquiles will be perfect.
The chilaquiles are such a popular preparation in the Mexican homes, that each mother has its own way of preparing them.
In this chilaquiles dish, the way we are going to prepare them, won’t consist only of tortillas bathed with salsa and garnished with many ingredients – we’ll go further by adding chicken to have a very nutritious plate, which will charge you of energy at breakfast time.
Mix the saucepan ingredients and wait for the salsa to boil.
When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little; stir occasionally.
Reduce to low heat, put in the saucepan all the tortilla triangles that were fried and mix them with the salsa without breaking them.
Incorporate in the saucepan the chicken that was shredded, mix the ingredients and cook the green chilaquiles with chicken for about 3 minutes, until the salsa has a very thick consistency; stir occasionally. Then set aside.
Garnish the Chilaquiles
Cut 1/2 avocado into strips, then reserve.
Finely chop 1/4 of an onion (1.3 oz) and 1 coriander sprig; then set aside.
Discard the epazote sprig that was put in the chilaquiles.
Serve the green chilaquiles with chicken and add them the following ingredients:
2 tablespoons of Mexican Cream.
The Onion that was minced.
The Avocado strips that were cut.
Sprinkle 2 tablespoons of crumbled Fresh Cheese.
The Coriander that was minced.
Preferably put the ingredients in the same order as given so the chilaquiles look beautiful.
Recommendation:Accompany your chilaquiles with bread.