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RECIPE
20 INGREDIENTS 7 STEPS 30min

Chilaquiles Divorciados

5.0
2 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!
Chilaquiles Divorciados Recipe | SideChef
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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30min
Total Time
$3.01
Cost Per Serving

Ingredients

Servings
6
US / METRIC
as needed
Vegetable Oil
to fry the chips

Green Sauce

1 can
(28 oz)
Tomatillos , drained
reserve 1/4 cup liquid
1/2
White Onion , roughly chopped
1/2 bunch
leaves and stems
1/4 cup
Sliced Pickled Jalapeño Peppers
2 cloves
smashed
1/4 tsp
Ground Cumin
1/4 tsp

Red Sauce

2 cans
(14 oz)
Diced Tomatoes
2 cloves
smashed
1 tsp
Tabasco® Original Red Pepper Sauce
or Tapatío, or any Vinegar-Based Hot Sauce
1/2 tsp
Ground Cumin
1/4 tsp
Cayenne Pepper
(optional)
1/2 tsp

Garnishes

to taste
to taste
or Feta or Cotija
to taste
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
556
FAT
7.6 g
PROTEIN
15.0 g
CARBS
111.3 g

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 Instructions

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Step 1
Into the blender, add the Tomatillos (1 can) with ¼ cup of their liquid, White Onion (1/2) , Fresh Cilantro (1/2 bunch) , Pickled Jalapeño Peppers (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.
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Nutrition Per Serving
Calories
556
% Daily Value*
Fat
7.6 g
10%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
111.3 g
40%
Fiber
17.6 g
63%
Sugars
11.5 g
--
Protein
15.0 g
30%
Sodium
467.1 mg
20%
Vitamin D
--
--
Calcium
214.5 mg
16%
Iron
4.4 mg
24%
Potassium
998.5 mg
21%
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