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 Pub date
2008-01-08

Ancho Olive Chilaquiles Recipes

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Ingredient

Weight

Measure

Oil for frying - -
6-inch corn tortillas, cut into wedges - 48
Dried Ancho chile pepper, stem and seeds removed 4 oz. 16
Canned diced tomatoes 2 1/2 lbs. 2 1/2 qts.
Minced garlic - 1/2 cup
Kosher salt - 1 tsp.
Low sodium chicken broth - 1 1/2 qts.
California Ripe Olives, halved 1 1/4 lbs. 1 1/4 qts.
Chopped mint - 1 cup
Shredded cooked chicken breast 2 lbs. -
Shredded Monterey Jack cheese - 2 qts.

Directions:
1. Heat oil in a deep fryer to 375?F degrees. Add tortillas in batches and fry until slightly stiffened, but not browned. Drain over paper towels and set aside. 2. Place ancho chiles in a medium sized bowl and cover with hot water. Set aside to soak for 5-10 minutes. 3. Place hydrated chiles in the bowl of a food processor. Add tomatoes, garlic and salt and puree until smooth. Transfer to a medium sized saucepan and cook over medium-high heat, stirring occasionally, for 4-6 minutes. Stir in chicken broth, California Ripe Olives and mint and simmer for one minute. Remove from heat and set aside. 4. Place one third of the chips in the bottom of a full sized hotel pan.* Top with half of the chicken, half of the cheese and one third of the ancho sauce. Place another layer of each on top and finish with a layer of ancho sauce. Cover and bake in a 350?F oven for 20-25 minutes until tortillas are soft and heated through. Remove from oven and serve immediately. *Serving suggestion: Layer in individual casserole dishes and bake as directed. Yield: 24 (7 oz.) servings Nutritional Analysis Per Serving: Calories 610, Fat 37g, Cholesterol 66mg, Sodium 943mg, Carbohydrate 41g, Protein 28g, Calories from fat 53%



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