Habanero Chilaquiles, Mexican Food

Here you have another easy and delicious Mexican dish which is perfect to surprise your Dad on Father’s Day! Enjoy

  • 3+ tomatoes
  • 3+ Habanero  peppers
  • 1 Garlic Clove
  • 16+ Corn Tortillas 
  • 1 - 2 cups Shredded cheese
  • 1 Onion
  • Cilantro to taste
  • Salt To taste
  • Black Pepper to taste
  • Olive oil 

To Serve:
  • Mexican Cream
  • Refried Beans 

Cut the tortillas into Chips, any size you like.  Fry or Bake the tortilla chips until golden brown and crisp.

Slice the onion into thin slices. Stir the onion slices for about two minutes, season with salt and pepper. Set them aside.

To make the Sauce: wash all the vegetables.
Cut the tomatoes in half lengthwise, remove the stem from the peppers. In a skillet, heat up a bit of oil on high heat, and cook the tomatoes and the pepper together with a chunk of onion and one garlic clove, cook until all the ingredients are soften, stirring frequently.   Once the vegetable are soft, now place them in a blender, also add in a bit of cilantro and one cup of water, season with salt and pepper and blend on high speed until you get a soft sauce. Once the sauce is ready, taste the flavor add more salt and pepper if needed.

Pour the sauce into a saucepan and bring it to a boil on high heat. If the sauce is too thick, feel free to add more water to thin it out.

Once the tortilla chips are done, place them in a skillet on medium heat, and pour some of the boiling habanero sauce all over the tortilla chips, top them with the shredded cheese and continue to cook for about two more minutes or until the cheese has melted.

After the cheese is melted, now you can serve it.  Garnish with the sliced onions, drizzle with Mexican cream and fresh cilantro and serve with some refried beans!