Chicken Chilaquiles

Serves 4

Crispy tortilla triangles are coated in a red sauce studded with chunks of chicken and layered with melted cheese. The result is an addictive main course for dinner or, when topped with a fried egg, brunch. Using homemade salsa makes this dish even more memorable. Note: Cotija cheese is a dry crumbly Mexican cheese. If you can’t find it, feta cheese can be substituted.

• 5 dried guajillo chiles

• 2 tbsp., plus 2 tsp. vegetable oil, divided

• 10 (6-in.) corn tortillas

•2 1/2 c. Roasted Tomato and Jalapeño Salsa (see recipe) or your favorite prepared salsa

• 1 tsp. honey

• 2 c. shredded cooked chicken breast

• 1/2 c. shredded Monterey Jack

• 1/2 c. crumbled Cotija cheese or mild feta (see Note)

• Thinly sliced red onion

• Cilantro leaves

• Lime wedges


Preheat oven to 450 degrees.

Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid.

While the chiles are soaking, brush both sides of each tortilla using the 2 tablespoons of oil. Cut the tortillas each into 6 triangles and place in a single layer on two large baking sheets. Bake until crispy and golden brown, about 6 to 10 minutes, switching pan positions halfway through. Remove and let cool.

Place chiles, salsa and honey in a blender and purée until smooth. Heat remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 15 minutes (add a little of the reserved soaking liquid if too thick). Add the chicken and cook for another few minutes until heated through.

Add the crispy tortillas to the skillet and carefully toss to coat. Place half of the coated tortillas and chicken on an ovenproof serving platter or skillet. Sprinkle on the Monterey cheese and top with remaining tortillas and chicken. Bake for 10 minutes or until tortillas are lightly browned and cheese is melted. Remove and top with Cotija cheese, red onion and cilantro. Serve warm with lime wedges on the side.

Nutrition information per serving:

Calories 510 Fat 26 g Sodium 820 mg

Carbohydrates 40 g Saturated fat 9 g Calcium 310 mg

Protein 32 g Cholesterol 81 mg Dietary fiber 7 g

Diabetic exchanges per serving:2 vegetable, 2 bread/starch, 3 lean meat, 3½ fat.


Roasted Tomato and Jalapeño Salsa

Makes about 5 cups

This recipe can easily be doubled or tripled. Feel free to put in more or fewer jalapeños, depending on your family’s preferences.

• 3 lb. ripe tomatoes, preferably plum

• 1 small white onion, sliced 1/4 in. thick

• 3 to 4 fresh jalapeño chiles

• 6 garlic cloves

• 1/2 c. chopped fresh cilantro, loosely packed

• 1 tsp. salt

• 1 to 2 tbsp. fresh lime juice


Preheat the broiler. Lay the whole tomatoes, onion, jalapeños and garlic out on a broiler pan or baking sheet. Set the pan 6 inches below the broiler and broil for about 10 minutes, or until blackened in spots, flipping jalapeño and garlic halfway through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic and onion to the work bowl of a food processor fitted with a steel blade. Add the salt and 1 tablespoon of lime juice and pulse until mixture is finely chopped. Stir in the cilantro. Taste and season with more lime juice if necessary.

Salsa can be frozen in airtight containers for up to six months.

Nutrition information per serving of 2 tablespoons:

Calories 7 Fat 0 g Sodium 60 mg

Carbohydrates 2 g Saturated fat 0 g Calcium 5 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: Free food