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    You are in: Home / Deep-fried / Chilaquiles Con Chorizo Recipe
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    Chilaquiles Con Chorizo

    Average Rating:

    2 Total Reviews

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    • on August 26, 2005

      Talk about an authentic tasting Mexican dish! I did make a couple substitutions but can't wait to try again when I have all the ingredients. I used flour instead of corn tortillas and soyrizo instead of chorizo. Both substitutions worked great and I like to use soyrizo because it's not as greasy as chorizo (although not as authentic either). I also did not have creama so I served with sour cream instead. I tried your "in a pinch" method for whipping cream and that also turned out great! I served this dish with Arroz Verde - Arroz Verde (Green Rice). The complete meal (along with a cerveza Pacifico) made me feel like I was back on vacation in Mexico - Thanks for the great recipe!

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    • on May 15, 2011

      My girlfriend and I were talking about breakfast and I mentioned Chilaquiles. I haven't had them in a while and I decided to look up a recipe and make some at home, rather than eat out. There were a lot of recipes to choose from and I couldn't decide, until I read the ingredients on this one. I had to give it a try. WOW! It was a smash hit for everyone in the house! I've never had Chilaquiles quite like this. These are the best, by far. I followed the recipe to a "T", with one addition. When the bed of tortilla and chorizo was on the baking dish, I poured 6 scrambled eggs over them before pouring on the salsa. Mom used to make Chilaquiles this way on the stove and I wanted some egg in the mix. Thank you very much, Toni. My family has very happy bellies.

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    Nutritional Facts for Chilaquiles Con Chorizo

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 699.8
    Calories from Fat 402
    Total Fat 44.6 g
    Saturated Fat 21.1 g
    Cholesterol 110.5 mg
    Sodium 1183.0 mg
    Total Carbohydrate 42.3 g
    Dietary Fiber 6.5 g
    Sugars 5.6 g
    Protein 34.0 g

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