Chilaquiles are sooo good, I can hardly stand it. Se me hace agua la boca just thinking about them. My abuela used to make them for me when I was a kid and I have loved them ever since. Then I got older and I started making them for the man who is now my husband. I don't mean to brag, but I think my chilaquiles may have made him fall in love faster with me on the mornings I made them.
I just came across a very simple and quick recipe for chipotle chilaquiles that will most likely be making an appearance in my kitchen very soon … that is if my husband behaves himself. I thought I'd share the recipe with you too because like I said, chilaquiles are sooo good!
Read more ¿Qué más?: Traditional Mexican huevos revueltos better than your abuelita's! (RECIPE)
Quick Chipotle Chilaquiles
Ingredients
12 corn tortillas, each cut into 8 wedges
1 jar (1 lb. 8 oz.) Ragu® Old World Style® Traditional Pasta Sauce
1/2 cup Country Crock® Spread, divided
2 Tbsp. chipotle peppers in adobo sauce
Your favorite chilaquiles toppings (chopped red onions, crumbled queso fresco and/or chopped fresh cilantro)
Directions
Heat 2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook 3 tortillas, turning once, 1 minute or until golden. Remove tortillas and drain on paper-towel-lined plate. Repeat 3 times with remaining Spread and tortillas.
Cook Ragu® Old World Style® Traditional Pasta Sauce with chipotle peppers in same skillet over medium-high heat, stirring occasionally, 3 minutes or until heated through. Stir in tortillas and cook, stirring frequently, 3 minutes or until thickened.
Serve topped with chilaquiles toppings.
Image and recipe via Making Life Better
