Enjoy our amazing VELVEETA Chilaquiles today. Try our take on this traditional Mexican dish—it's a great entrée for any meal!
What You Need
Original recipe yields 4 servings
1/2 lb. Mexican chorizo
3 Tbsp. oil
8 corn tortilla s (6 inch), cut into 1/2-inch-wide strips
1 green pepper, cut into thin strips
1 cup VELVEETA Shredded Pasteurized Prepared Cheese Product
1 tomato, chopped
1/2 tsp. ground red pepper (cayenne)
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Crumble chorizo into large skillet; cook on medium heat until evenly browned, stirring occasionally. Remove from skillet; drain.
Heat oil in same skillet on medium heat. Add tortilla strips; cook 4 to 5 min. or until golden brown, stirring constantly. Add green peppers; cook 2 to 3 min. or until crisp-tender, stirring frequently.
Return chorizo to skillet. Add VELVEETA, tomatoes and ground red pepper; mix well. Cook on low heat 3 to 5 min. or until VELVEETA is completely melted and chorizo mixture is heated through, stirring frequently. Serve topped with sour cream.
Substitute reduced-fat breakfast pork sausage for the chorizo.
Top with fresh jalapeño slices and chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.