How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, December 6, 2016


I don't think this is a strictly "new" recipe because I am sure we've made them before, but since there is no blog post about it, and I made a few innovations in the recipe I used I include it here.

Chilaquiles are a spicy Mexican dish (sometimes used as a hangover cure).  I based mine on this recipe from the New York Times cooking pages. Rather than using canned tomatoes I used a bit of tomato sauce I had left over from another recipe, and then cut up two whole tomatoes. I put them in a blender with a bit of jalapeño pepper, chopped garlic, and chopped onion. When it looked like gazpacho I poured it into a skillet to heat. While the salsa heated I poached two chicken breasts. Once the chicken was poached I shredded it and placed it in the skillet with the salsa, then crushed up some tostada shells we had left from a post-Thanksgiving Chalupa dinner and added them to the mix as well. Once everything was heated together they were served with shredded cheese and sour cream.

This is a good recipe for using up any kind of tortilla chips or shells that are starting to stale, or for the crumbs at the bottom of the bag.

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