CHILAQUILES

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PREP TIME 10 minutes
COOK TIME 15-20 minutes
SERVES 4

INGREDIENTS

1 brown onion, finely diced

1 clove garlic, diced

1 jalapeño pepper, deseeded and diced

100g finely grated Gruyère cheese (plus extra to garnish)

50g crumbled feta

4 chicken thighs

1 tin cherry tomatoes

200g thick corn chips

2 spring onions, thinly sliced

METHOD

Step 1 

In a medium-sized saucepan, sauté the onion and garlic over medium-high heat until the onion turns translucent. Add the diced jalapeño and cook for another 2 minutes, stirring occasionally.

Step 2

Pour the tin of cherry tomatoes into the saucepan and add the chicken thighs. Simmer for 10–15 minutes, or until the chicken is fully cooked. Once done, shred the chicken into smaller pieces and mix it back into the tomato sauce.

Step 3

While the chicken is cooking, combine the corn chips, grated Gruyère cheese, crumbled feta, and sliced spring onions in a large mixing bowl.

Step 4

Add the shredded chicken and tomato mixture to the bowl of corn chips. Mix everything until fully combined.

Step 5

To serve, transfer the chilaquiles onto a large serving plate. Garnish with additional grated Gruyère cheese and enjoy!