If you still have dried tortillas that are tasteless, throw a pity, especially for this case zealous Mexicans came up with Chilakiles, a long time ago in Mexico traditional. The base of Chilakiles is yesterday’s crispy tortillas, broken into pieces and baked in green salsa or in a sauce of vegetable physalis. The casserole is pretty simple but so tasty that you can not wait until the cakes get stiff, but fry them until crisp. Add the pieces of finished chicken to Chilakiles, left over from yesterday’s dinner, and serve, sprinkled with cheese. So Thus, from the remnants of food you will get a new tasty and colorful Dish. Chilakiles – Mexican Brunch Dish, invented to use the remnants of yesterday’s dishes. It prepared from yesterday’s tortilla (chopped or torn on pieces) and salsa verde. They stew together while the tortillas are a bit not softened. Chilakiles eat alone or with beans, eggs or chopped chicken. Nutrition value of one serving: (total 4) Calories 338, total fat 13 g., Saturated fat g., Protein 22 g., carbohydrates 34 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 pcs vegetable physalis, peeled and cut in half
- 1 large onion, cut into 8 pieces
- 1 jalapeno peeled peeled stalk and seeds and cut in half
- 1 large clove of garlic, peeled
- 2 tbsp. l vegetable oil and optionally for frying
- 0.5 tbsp. chicken broth
- 10 corn tortillas, cut each into strips 1 wide cm.
- 1.5 tbsp. chopped finished chicken
- 1/4 Art. crumbled cheese keso fresco *
- 1/4 Art. coarsely chopped fresh cilantro, for serving
- Avocado slices, for serving
- Sour cream, optional
Recipes with similar ingredients: tortilla, chips, chicken, pepper jalapenos, garlic, keso fresco cheese, physalis vegetable, cilantro
Recipe preparation:
- Preheat the oven to 200 ° C. Put the physalis on a baking sheet, onions, jalapenos and garlic. Sprinkle 2 tbsp. l oil and mix. Salt and roast in the oven until the vegetables are soft and start toast, about 30 minutes. Transfer vegetables to a blender, add broth and grind. Salt to taste.
- In a cauldron, on moderate heat, heat 1 cm of vegetable oils. Add the tortilla slices and fry in lots until golden color and crisp, about 1.5 minutes per serving. Put the chips on paper towels and salt.
- Gently pour the oil out of the pan and return the pan to medium fire. Add about 1.5 tbsp. vegetable sauce (you have a little still remain) and cook until it slightly thickens, 4-5 minutes. Add chicken and mix. Add tortillas and gently mix so that they are completely covered with sauce.
- Distribute the dish in 4 plates and sprinkle with cheese and cilantro. Add avocado or a spoonful of sour cream, if desired. Note * Keso fresco is white mellow mexican cheese with fresh farm texture cheese. Keso fresco can be found in many supermarkets in specialized departments or on the Internet. It can be replaced soft feta cheese.
