Tortillas in Ancho Chile and Red Pepper Cream Sauce
Chilaquiles en Chile Ancho CremaOne 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.
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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