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Lentils.org

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Chorizo Chilaquiles

Prep Time: 25 Minutes

Total time: 30 Minutes

Servings: 6

Chilaquiles are a traditional Mexican dish of fried corn tortillas simmered in a flavourful sauce, like salsa or mole. They are typically topped with cheese and other accompaniments. Try chilaquiles the next time you crave nachos for a fun twist on the classic.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 lb (500 g) chorizo, casing removed

    1 onion, sliced

    2 cups (500 mL) salsa (or salsa verde)

    1 cup (250 mL) low-sodium chicken or vegetable broth

    2 cups (500 mL) cooked green lentils

    to taste, salt and pepper

    6 cups (1.5 L) tortilla chips, homemade or packaged

    1/2 cup (125 mL) light sour cream

    1 lime, juiced

    1 avocado sliced

    1/2 cup (125 mL) crumbled Feta cheese

    1/4 cup (60 mL) chopped cilantro

    6 radishes, thinly sliced

    1 lime, cut into wedges

Directions

  1. Heat a large pan or skillet over medium-high heat. When it is hot, crumble in chorizo and cook, breaking up with the back of a spoon until there is no pink left. If you like, cook longer for a crispy texture. Remove meat from the skillet and drain on a paper towel-lined plate and cover to keep warm.
  2. Add onion to the skillet and sauté until translucent. Remove onions from the pan and place into a small bowl to keep warm.
  3. Add salsa and broth to the skillet and warm over medium-low heat, scraping up any browned bits from the bottom of the skillet. Stir in lentils and warm through. Season to taste with salt and pepper.
  4. Add tortilla chips to the warm lentil mixture and toss to evenly coat. Remove from heat, cover, and let stand for a few minutes.
  5. Stir together sour cream and lime juice.
  6. Arrange tortilla chips on a platter. Top with chorizo and onions. Garnish with slices of avocado, Feta, cilantro, radishes, and lime wedges. Drizzle with sour cream mixture. Serve immediately.

To make homemade tortilla chips:
INGREDIENTS
1/2 cup (125 mL) canola oil, divided
12 corn tortillas, cut into six wedges
to taste, salt
ASSEMBLY
1 > Heat a large pan or skillet over medium-high heat. Add 2 Tbsp (30 mL) of oil. When it is hot, add a quarter of the tortillas. Fry them until they are golden and crispy, stirring frequently, for about 3-4 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt. Repeat with remaining oil and tortilla chips.

Nutritional Information

  • Serving Size: 1 cup (250 mL) topping + 1 cup (250 mL) chips
  • Per serving:
  • Calories 610
  • Total Fat 42 g
  • Saturated Fat 12 g
  • Cholesterol 65 mg
  • Carbohydrates 37 g
  • Dietary Fibre 8 g
  • Sugar 4 g
  • Protein 22 g
  • Sodium 1150 mg
  • Potassium 460 mg
  • Folate 156 mcg

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