Chilaquiles

1.Spray an extensive pot with nonstick cooking shower. Include onion and cook over medium-high warmth for 5 minutes until daintily chestnut, blending frequently.

2.Stir in tomatoes, peppers, garlic, oregano, and salt and cook for a couple of more minutes.

3.Pour blend into a blender compartment, spread with a tight fitting cover, and mix until smooth.

4.Place blend once more into pot. Heat to the point of boiling, and after that stew over medium warmth for 5 minutes.

5.Add fresh tortillas to pan; cook for 2 to 3 minutes more.

6.Sprinkle with cheddar then cover and let stand for a moment or so more to soften cheddar.

7.Serve instantly, finished with cilantro, on the off chance that you like.


Nonstick cooking spray 13 cup chopped onion
3 cups chopped tomatoes

2   jalapeƱo peppers, stemmed, seeded, and finely chopped

2 cloves garlic, finely chopped

½   teaspoon dried oregano

½   teaspoon salt

8   (6-inch) corn tortillas, each cut into 6 wedges, crisped*

cup shredded reduced fat Cheddar and Monterey Jack (Mexican blend) or Cotija cheese

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