Chilaquiles in mulato chilli sauce

10-30 minutes 6 servings 600 kcal or less authentic mexican recipes baked nachos cheddar cheesy nachos chicken breast chicken breasts entertaining recipes grilled tortilla chips indulgent indulgent recipes mains mexican recipes nacho recipes nachos party recipes quick snack recipes soured cream tortilla chip tortilla chips tortilla recipes

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Source

Ingredients

2 tbsp olive oil

2 tbsp pumpkin seeds

2 tbsp sesame seeds

1 garlic clove , crushed

1 small onion , finely chopped

4 dried mutalo chillies (buy online), soaked in 250ml/9fl oz of boiling water

pinch cinnamon

1 clove

1 slice of bread

4 cooked chicken breasts , shredded (or use Quorn to make it veggie)

300g bag salted tortilla chips

100g cheddar , grated

soured cream , to serve

Method

Heat 1 tbsp of oil in a small pan on a low heat. Fry the seeds, garlic and onion for a few mins. Remove the stalks from the chillies, and add another 250ml of water to the soaking liquid. In a food processor or blender, blend the chillies and liquid with the onion mix, cinnamon, clove and the bread until smooth.

Heat the remaining oil in a mediumsize pan and warm the sauce, stirring non-stop until thick and glossy. Heat the grill while you layer up the tortilla chips and shredded chicken in an ovenproof dish. Pour over the sauce and scatter the cheese on. Grill until the cheese has melted and serve with soured cream.