Name: Tortillas in Ancho Chile and Red Pepper Cream Sauce
Ingredients: 1½ cups Ancho Chile and Red Pepper Cream Sauce ((1½ recipe)); 6 corn tortillas (each cut into 8 wedges); ½ cup crumbled queso fresco (fresh Mexican cheese); 2 tablespoons chopped fresh cilantro

Tortillas in Ancho Chile and Red Pepper Cream Sauce

Chilaquiles en Chile Ancho Crema

One day, while testing recipes, I discovered this very pleasing combination of corn tortilla wedges in ancho chile cream sauce, that is similar to pasta in a sauce. Serve this easy informal dish for lunch with a salad, or top with a fried egg and crisp, crumbled bacon for brunch.

Recept afdrukken

Equipment

large nonstick skillet

Ingrediënten

Makes 4 servings

▢ 1½ cups Ancho Chile and Red Pepper Cream Sauce (1½ recipe)
▢ 6 corn tortillas each cut into 8 wedges
▢ ½ cup crumbled queso fresco fresh Mexican cheese
▢ 2 tablespoons chopped fresh cilantro

Instructies

Prepare ancho cream sauce.
Reserve in the pan off heat.
Then, spread the tortilla wedges, overlapping, in a large nonstick skillet.
Pour the sauce over the tortillas to coat them.
Heat the tortillas and sauce over medium heat, moving the wedges around as the sauce starts to boil.
Cook until completely heated through, 3 to 4 minutes.
(The tortillas will become limp and absorb some of the sauce, and some may break, but that’s okay.
)
With a wide spatula, divide the tortillas and sauce among 4 shallow soup plates.
Sprinkle with cheese and cilantro.
Serve hot.

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Recipe Category Torttilla

Country Mexican

Tortillas in Ancho Chile and Red Pepper Cream Sauce