Stuffed Chilaquiles

Ingredients

• 500 g Corn masa (Fresh nixtamalized dough or prepared from corn flour)
• 200 g Manchego cheese (Grated or in small pieces for stuffing)
• 6 Green tomatoes (Also known as tomatillos)
• 0.25 White onion (A quarter piece)
• 2 cloves Garlic
• 2 Serrano pepper (To taste for the desired level of spiciness)
• 1 cup Vegetable oil (For frying the chilaquiles and sautéing the sauce)
• 2 sprigs Epazote (Fresh sprigs to flavor the sauce)
• Salt (To taste)
• 0.25 cup Sour cream (For garnishing)
• 50 g Queso fresco (Crumbled for garnishing)
• 0.25 Red onion (Thinly sliced for garnishing)

Steps

1. 1

   Form a small ball of corn masa and place it in a tortilla press. Flatten to form a thin tortilla.

2. 2

   Place a generous amount of manchego cheese in the center of the tortilla.

3. 3

   Fold the tortilla in half to cover the cheese and seal the edges by pressing firmly with your fingers.

4. 4

   Cut the folded tortilla in half to create two stuffed triangles.

5. 5

   For the sauce, boil the green tomatoes, the quarter white onion, garlic cloves, and serrano peppers in water for 10 minutes or until they have softened.

6. 6

   Transfer the boiled ingredients to a blender, add salt to taste, and process until a smooth consistency is achieved.

7. 7

   Heat a little oil in a pan and pour in the blended sauce. Add the epazote sprigs and let it simmer to season.

8. 8

   In another pan with enough hot oil, fry the stuffed dough triangles for approximately 5 minutes until they are well browned and crispy.

9. 9

   Place the golden triangles on a plate and drench them generously with the hot green sauce.

10. 10

    Serve and garnish with sour cream, crumbled queso fresco, and thinly sliced red onion.

Notes

Make sure to seal the edges of the dough very well so the cheese does not leak out during frying. You can adjust the heat of the sauce by varying the amount of serrano peppers.

Nutrition per serving

• breakfast
• mexican
• chilaquiles
• antojito
• vegetarian
• fried
• spicy