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Garnish with chopped fresh jalapeño peppers, cilantro, red and green bell pepper or fresh onions.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This dish is good, but it needs some more spices.
A bit of a change to this recipe which is also very fast and yummy. We use a variation of the recipe in my restaurant every day.
1 Bag corn chips (restaurant style) from the grocery. (We make our own)
1 Small bag of Pork Rinds (not the hard ones)
In a non-stick skillet, heat 1/2 cup of chicken broth to a slight boil.
Add corn chips and pork rinds. Cover until chips and rinds are soft.
Continue with the posted recipe.
We also add a couple of eggs any style to top the Chiliques
My husband and I really liked this recipe.