Corn tortillas, avocado, and eggs combine with Pace® Mild Chunky Salsa to make delectable Chilaquiles. Topped with red onion and cilantro to bring an authentic flair to any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|corn oil||33 oz.|
|corn tortilla||4 lb.|
|cream cheese||8 oz.|
|red onion||10.5 oz.||2 ea.|
|cilantro||3 oz.||1 bunches|
|avocado||7 oz.||1 ea.|
|1. In a large sauté pan, coat pan generously with corn or vegetable oil, (1/8 inch). Heat on medium high to high. Add tortillas. Fry until golden brown. Remove tortillas and place on paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
|2. Add 2 tablespoons oil to pan. Bring to high heat. Add Pace® Chunky Salsa. Cook for several minutes. Add fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated. Let cook for a few minutes more. Remove from heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
|3. In bowl, combine eggs and cream cheese. with fork or whisk, scramble egg mixture until just firm.
4. Combine tortilla mixture and egg mixture in a layering method, starting and ending with tortillas.
CCP: Hold for hot service at 140°F or higher until needed.
5. Top with onions, cilantro and avocado. Serve immediately.
- Pick one or all of the following optional sides: 3 oz. diced potatoes sauteed in oil with salt and pepper; 3 oz. kidney beans cooked and then blended with 1 tsp. chopped onion1-2 flour tortillas warmed and served in a half or triangle; Pace Chunky Salsa - Mild
- * It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed