onsistency.
To make the chilaquiles: Pour about 1/3 cup
5 minutes.
To prepare chilaquiles, heat the oil to 350
br>Heat oil for the chilaquiles in a deep pot or
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.
ortillas are best for this recipe, in any case when you
Cut up tortillas in triangle shapes; deep fry them until golden brown.
Drain out the oil; pour in chopped onion and mix until onion is well cooked.
Then mix the cheese into the chilaquiles.
When serving, sprinkle more cheese on top.
Makes 8 servings.
aper towels.
Assemble the chilaquiles like lasagna. Use a large
heese and chicken over the chilaquiles. Garnish with onion rings and
ack cheese.
Bake the chilaquiles in the preheated oven until
NOTE: for the tomatoes, drain them lightly and don't drain them completely dry, or you may have to supplement the sauce with jarred salsa (see sauce preparation instructions below).
NOTE: for the chicken, I usually season 3 skinless boneless breast halves with Tone's Lime Pepper seasoning or Goya Adobo con Pimiento, then toss them on the Foreman grill for about 8 minutes.
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TO PREPARE THE TORTILLA CHIPS:
Preheat oven to 375\u00b0F.
Stack tortillas into three piles of four tortillas each ...
Beat the eggs in a small bowl and season with salt and pepper.
Heat a nonstick pan on medium high heat until it is hot. Add the oil, coating the bottom of the pan.
Pour the egg mixture into the pan and quickly mix in the tortilla chips before the eggs can cook too much. Try to coat all the chips with egg.
As the eggs are cooking, stir in the cheese. Lower to medium heat and cook for 3 to 4 minutes.
Remove the chilaquiles from the pan and drizzle with hot sauce.
emaining onion and cilantro over chilaquiles. Drizzle with crema before serving
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in