Chilaquiles
Submitted by Chef Nicole Almeida
I have been in food service for 27 years and started managing kitchens right out of culinary school in 2004. I went to culinary school at New England Culinary Institute in Montpelier, Vermont. I have always had a passion for cooking and wanted to be a chef since I was child. I started helping in the kitchen when I was two and my parents found me at the stove standing on a chair cooking my own breakfast at the age of four. By the age of ten I was cooking dinner for my family and at fifteen I had my first job as a dishwasher and prep cook in a restaurant.
I specialize in all kinds of cuisines and favor creating dishes for restricted diets. I consult with clients privately to create specialty menus and recipes for those with restricted diets due to health concerns or those who want to eat healthier. I also offer services as a personal chef for anyone in need of meal prep or that desires a private multiple course dinner for a special occasion.
I teach a variety of culinary classes at El Paso Community College through Continuing Education. I enjoy teaching people how to prepare foods and work to improve their skills in the kitchen. It is rewarding when students come back and tell me that they made dishes learned in class for their family and how much their family enjoyed it. After completing one class several students register for my other cooking classes. It is always nice to see their faces in a different class.
This recipe for chilaquiles is a classic Mexican dish bursting with flavors and textures. It starts by preparing a vibrant green sauce made from a combination of chiles, tomatillos, onion, and garlic, boiled until tender and then blended into a smooth mixture. Meanwhile, crispy corn tortilla triangles are fried until lightly golden and seasoned with salt. Whether you enjoy them for breakfast, brunch, or any other meal, they're sure to become a favorite!
Ingredients:
If You Shop at Ranchland:
1/2 lb fresh Long Green Chiles Produce Department
2 fresh Poblano Chiles Produce Department
4 Tomatillos Produce Department
1 large White Onion, peeled and halved Produce Department
4-6 cloves of Garlic Produce Department
4 oz Cotija Cheese Deli Meats Department
10-12 oz Muenster Cheese Deli Meats Department
16 oz Vegetable or Canola Oil Aisle 9
1 1/2 dozen Mission Corn Tortillas Front End Cap between Aisles 8 & 9
If You Shop at Estrella:
1/2 lb fresh Long Green Chiles Produce Department
2 fresh Poblano Chiles Produce Department
4 Tomatillos Produce Department
1 large White Onion, peeled and halved Produce Department
4-6 cloves of Garlic Produce Department
4 oz Cotija Cheese Deli Aisle 1
10-12 oz Muenster Cheese Deli Aisle 1
16 oz Vegetable or Canola Oil Aisle 3
1 1/2 dozen Mission Corn Tortillas Aisle 1
Directions:
Cut off stems from chiles. Remove husks from tomatillos and rinse. Peel onion and cut in half.
Combine chiles, tomatillos, onion, and garlic in a 5 quart stock pot with water and bring
to a boil. Cook until tender.When tender, blend chiles, tomatillos, onion, and garlic until smooth. Add some of the water from the pot to the blender if needed to blend more smoothly. Because it's hot, do not fill the blender more than half way, or wait for it to cool. Season with salt, and set aside.
Cut corn tortillas in quarters to make triangle pieces and fry in oil until lightly crispy. Remove from pan and set on plate covered in a paper towel. Season with salt.
Grate muenster cheese and cotija cheese, but keep separate.
In a large pan, add green sauce to the bottom of the pan to lightly coat it. Place tortilla chips and top with sauce and cheeses, alternating in layers until pan is filled. Cover with lid and cook for 5-7 minutes on low until cheese is melted and tortilla chips are tender. Then top with cotija cheese.