Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
Presley's Pantry Chilaquiles
Recipes
Ingredients:
– 12 corn tortillas
– 3/4 cup vegetable oil
– 1/3 cup chopped onion
– 1 cup enchilada sauce
– 1/3 cup grated California Queso Enchilado
– 1/3 cup pre-shredded California Jack
– 1/3 cup crumbled California Queso Fresco
– 1/4 cup California crema
– 2 tablespoons cilantro leaves
– Avocado slices
Find & Buy
Directions:
Cut each tortilla into 8 triangles. In a large skillet, heat oil over medium heat. Add one quarter of the tortilla triangles and fry on either side until crisp and golden. Drain on paper towels. Repeat with remaining tortilla triangles. Discard any oil remaining in skillet.
In the same skillet, sauté onion over medium heat for 1 to 2 minutes. Add tortilla triangles and enchilada sauce; mix well. Cook for a few minutes or until some of the liquid evaporates. Add Queso Enchilado and Jack; mix gently until cheeses melt. Transfer to a serving dish and top with queso fresco, crema, cilantro and avocado slices.
Yield: 4 servings
Recipe created by Nicole Presley for the California Milk Advisory Board
Nutrition Information Per Serving: 626 calories; 46 g fat; 30 mg cholesterol; 711 mg sodium; 44 g carbohydrate; 9.2 g fiber; 13 g protein
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.