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  • [[{{2}} medium limes, cut into wedges]]
  • [[{{3}} medium radishes, thinly sliced]]
  • [[{{¼ cup}} crème fraîche, crema, or sour cream]]
  • [[{{¼ cup}} crumbled Cotija cheese or shredded Monterey Jack cheese]]
  • [[{{3}} chicken thighs, cooked and shredded (optional, see "Game plan" above)]]
  • For the garnish::
  • [[{{1}} medium lime, juiced]]
  • + 10 more ingredients
    • [[{{20}} (6-inch) corn tortillas (preferably stale), each cut into 8 wedges]]
    • [[{{2 cups}} vegetable or canola oil for frying]]
    • [[{{½ cup}} low-sodium chicken broth]]
    • [[{{2 teaspoons}} kosher salt]]
    • [[{{1 bunch}} fresh cilantro, tough stems removed and coarsely chopped (about 2 cups)]]
    • [[{{3}} serrano chiles, stems removed and coarsely chopped (seeds and membranes removed if you're heat-sensitive)]]
    • [[{{1}} medium white onion, small dice (about 1 ½ cups)]]
    • [[{{2}} medium tomatoes, "cored":/stories/11525 and coarsely chopped]]
    • [[{{3}} dried ancho chiles, stems and seeds removed]]
    • For the chilaquiles::

Bring a small pot of water to a boil over high heat. Place ancho chiles in a single layer in a small frying pan and toast over medium heat until crispy and fragrant, about 4 minutes. Transfer chiles to a medium, heatproof bowl. Pour boiling water over chiles to completely cover them and soak unti...

View full recipe at Chow


Variations on Chilaquiles

  • Chilaquiles
    • 2 fresh jalapeño chilies
    • 2 cups grated Monterey Jack
    • 1/2 cup chicken broth
    • 1/3 cup sour cream
    • vegetable oil
    • +1 other ingredients

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