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Chipotle Chilaquiles with Monterey Jack Cheese Sauce
Using Muy Fresco® Monterey Jack Cheese Sauce
Chicken breast and/or thighs
Can of green chilis (8 oz)
Can of whole tomatoes (28 oz)
Chipotles in adobo
Large onion, sliced
Cloves garlic crushed
Corn tortilla chips, unsalted if possible
1 1/2 cups
Muy Fresco® Monterey Jack Cheese Sauce
1/2 or 2/3 cup
Fresh sliced onions
Optional: fried egg
Start by cooking the chicken with the seasonings in the stock until done. Remove chicken and let cool until the chicken is easier to handle and then shred. Set aside to use on top of the chilaquiles.
Next blend the tomatoes and chipotles (with some of the sauce) until smooth.
Then heat the oil and Sauté the onions 4-6 minutes. Add the garlic continue to sauté an additional 2 minutes.
Next add tomato mixture, stock and seasonings to the onions and bring to a boil over moderate heat until slightly thickened then remove from heat.
Add the tortilla chips and stir in gently taking care not to break the chips.
Cover the chips completely with the sauce and top with the sour cream, chopped cilantro, fresh sliced onions and the heated Muy Fresco® Monterey Jack Cheese Sauce.
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