Chilaquiles with salsa chipotle

Chilaquiles with salsa chipotle

Total: 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / person: 580 kcal
, Fat: 28 g
, Carbohydrate: 42 g
, Protein: 37 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

1 litre water
½ red onion
1 garlic clove, squeezed
½ bunch coriander
1 tbsp salt
2 tomatoes
2 chicken breasts (each approx. 120 g)

Salsa

6 tbsp Fine Food Hot Chipotle Honey
¼ tsp salt

Chilaquiles

50 g Fine Food Hopi Blue Chipotle Nachos

To serve

1 avocado, in slices
½ red onion, cut into thin slices
40 g feta, crumbled
20 g Fine Food Hopi Blue Chipotle Nachos, crumbled
½ bunch coriander, torn into pieces
2 tbsp sour single cream
1 lime, cut into wedges
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How it's done

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Chicken

Bring the water to the boil with the onion, garlic clove and coriander, season with salt. Reduce the heat. Cut a cross into the tomatoes, add to the stock along with the chicken, cover and simmer for approx. 25 mins. Remove the chicken, pull away the meat using two forks, cover and set aside.

Salsa

Remove the tomatoes, onion and garlic from the stock. Peel the tomatoes, cut out the stalk. Puree the tomatoes, onion, garlic and 3 tbsp of stock until smooth, place in a pan. Add the hot chipotle honey sauce and salt, bring to the boil. Reduce the heat, simmer for approx. 5 mins.

Chilaquiles

Add the chips and chicken to the salsa, mix carefully and warm through.

To serve

Serve the avocado, onion, feta, chips, coriander, single cream and lime wedges with the chilaquiles.

Good to know
Note: Chilaquiles are traditionally eaten for breakfast and enjoyed with coffee or freshly squeezed orange juice. As a starter, they are best served with a chelada. Dip the rims of 2 chilled beer glasses in water (approx. 3 mm deep) and then in coarse salt. Squeeze the juice of 2 limes, add to the glasses and top up with cold beer.

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