Chita's Chilaquiles Recipe
crema poblano, tortilla chips, choice of frijoles, two eggs*, chicken, queso fresco, cilantro, onion, & tomato
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Ingredients
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Crema Poblano
Chilaquiles Base
Method
Crema Poblano Preparation
Roast the Poblano Peppers
Roast the poblano peppers over an open flame or in a broiler until the skin is charred and blistered. Place them in a plastic bag for about 10 minutes to steam. This makes peeling easier.
Blend the Crema
Once cooled, peel and seed the poblano peppers. In a blender, combine the roasted peppers, sour cream, lime juice, garlic, and salt. Blend until smooth and creamy. Adjust the seasoning if necessary.
Chilaquiles Assembly
Heat the Frijoles
In a small saucepan, heat the frijoles over medium heat until warmed through. Stir occasionally to prevent sticking.
Assemble the Chilaquiles
In a large serving dish, layer the tortilla chips, followed by the warmed frijoles, shredded chicken, and diced onion. Drizzle the crema poblano over the top.
Top with Eggs and Garnish
Place the cooked eggs on top of the layered ingredients. Sprinkle with crumbled queso fresco, chopped cilantro, and diced tomatoes.
Serve Immediately
Serve the chilaquiles hot with additional crema poblano on the side if desired.