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Chilaquiles Divorciados
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Recipe

20 INGREDIENTS • 7 STEPS • 30MINS

Chilaquiles Divorciados

5.0
6 ratings
Divorce isn’t usually the happiest topic, but “divorced” chilaquiles are another story! These chilaquiles divorciados are made with both green salsa and red salsa; the tangy green salsa compliments the sweeter tomato-based sauce perfectly. Totally worth the extra effort to make two sauces, and don’t forget the toppings!
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Diego Aceves at SideChef
Hi, I'm Diego, SideChef videographer. I'm all about getting the right angles and making food look amazing!
https://www.sidechef.com/
Divorce isn’t usually the happiest topic, but “divorced” chilaquiles are another story! These chilaquiles divorciados are made with both green salsa and red salsa; the tangy green salsa compliments the sweeter tomato-based sauce perfectly. Totally worth the extra effort to make two sauces, and don’t forget the toppings!
30MINS
Total Time
$3.01
Cost Per Serving
Ingredients
Servings
6
US / Metric
Vegetable Oil
as needed
Vegetable Oil
to fry the chips
Green Sauce
Tomatillo
1 can
(28 oz)
Tomatillo, drained
reserve 1/4 cup liquid
White Onion
1/2
White Onion, roughly chopped
Fresh Cilantro
1/2 bunch
Fresh Cilantro
leaves and stems
Pickled Jalapeño Pepper
1/4 cup
Sliced Pickled Jalapeño Pepper
Garlic
2 cloves
Garlic
smashed
Ground Cumin
1/4 tsp
Ground Cumin
Salt
1/4 tsp
Red Sauce
Diced Tomatoes
2 cans
(14 oz)
Diced Tomatoes
Garlic
2 cloves
Garlic
smashed
Tabasco® Original Red Pepper Sauce
1 tsp
Tabasco® Original Red Pepper Sauce
or Tapatío, or any Vinegar-Based Hot Sauce
Ground Cumin
1/2 tsp
Ground Cumin
Cayenne Pepper
1/4 tsp
Cayenne Pepper
optional
Salt
1/2 tsp
Garnishes
White Onion
to taste
Chopped White Onions
Queso Fresco
to taste
Queso Fresco
or Feta or Cotija
Sour Cream
to taste
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
555
Fat
7.6 g
Protein
15.2 g
Carbs
111.4 g
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Chilaquiles Divorciados
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Diego Aceves at SideChef
Hi, I'm Diego, SideChef videographer. I'm all about getting the right angles and making food look amazing!
https://www.sidechef.com/

Author's Notes

For the tortillas, slightly stale is fine since you will be frying them - this is a great recipe for using them up!
Cooking InstructionsHide images
step 1
Into the blender, add the Tomatillo (1 can) with ¼ cup of their liquid, White Onion (1/2), Fresh Cilantro (1/2 bunch), Pickled Jalapeño Pepper (1/4 cup), Garlic (2 cloves), Granulated Sugar (1/2 tsp), Ground Cumin (1/4 tsp), and Salt (1/4 tsp) and blend until pureed. Add to a bowl and set aside.
step 2
In the same blender, blend the Diced Tomatoes (2 cans), Garlic (2 cloves), Tabasco® Original Red Pepper Sauce (1 tsp), Ground Cumin (1/2 tsp), Salt (1/2 tsp), and Cayenne Pepper (1/4 tsp).
step 3
Cut the 6-Inch Corn Tortillas (25) into strips around 1-inch thick (or whatever shape you prefer). Heat a skillet over medium heat with a thick layer of Vegetable Oil (as needed).
step 4
Once the oil is shimmering fry the chips in batches until pale golden. Test the oil by sticking the corner of a tortilla strip into the oil, it should begin to bubble. Transfer finished chips to a lined plate or tray to drain.
step 5
Add green and red sauces to 2 medium pots (you will eventually mix half the chips into each one, so go bigger than you might otherwise). Bring to a simmer, cook for around 5 minutes just to meld the flavors, then turn off the heat.
step 6
Add half the chips to the warm red sauce and quickly toss to coat. Repeat with the green sauce.
step 7
Quickly plate the chilaquiles and top with White Onions (to taste), Queso Fresco (to taste), Sour Cream (to taste), and Fresh Cilantro (to taste). Serve immediately.
Tags
view more tags
Breakfast
Gluten-Free
Brunch
Comfort Food
Shellfish-Free
Vegetarian
Mexican
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