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Author Notes: Let me start out by saying, 1. I love Mexican food and can eat it every day, and 2. Chilequiles are yummy and quick to make.
I have a basic recipe I use to make them, nothing fancy. Its sort of like quesadillas. You can pretty much use anything in quesadilla preparation as long as you use at LEAST flour tortillas and some kind of cheese to hold all of the ingredients together. Cheese is the glue.
So, Saturday was a hellishly busy day and I really did not have time to make what I had planned for dinner, which involved sausage, portobellos, and polenta as the main ingredients. I put some sausages on the grill instead. That was it.
So the next day - hellishly busy again. Times ten. In my head, the idea of adding leftover sausage slices to the chilequiles sounded really good.
And it was. There was not one piece of chilequile left. Which brilliantly left me time to watch an episode of Patrick Dempsey - Racing Le Mans.
The day ended well. Enjoy this easy recipe.
I used pre cooked, packaged sausage links that either comes in sets of 4 or 5. Any flavor will do in a pinch, but the ones I used were Bruce Aidells, and they were on the spicy side, which was super with the chilequiles. A bit of spice is always good in this dish. My idea is one night you eat grilled sausage, a side dish, and a veg. Then the next day or two slice of the leftover sausage to use for the chilequiles.
As well, I don’t like a lot of sauce in my chilequiles. If they seem too dry to you or you like yours more on the wet side, add more sauce. This is clearly a recipe you can’t really screw up.
- 1/2 cup vegetable oil, you may need more for frying but I try to use as little as possible
- 13 corn tortillas, cut into chunky squares (slice the tortillas lengthwise into four strips piles, then turn and slice the other way. Make sense?)
- 3/4 cup green onions, sliced
- 10 ounces red enchilada sauce (I like Las Palmas)
- 1/2 can black olives, sliced
- 3 grilled sausages, sliced about 1 inch thick
- 10 ounces cheddar cheese, grated
- Heat oil in a heavy skillet over medium high heat.. Add half of the tortillas and cook until slightly crisp, about 3 minutes. Stir in half the onions and cook until the tortillas are crisp, another 2 minutes. Remove using a slotted spoon, drain on paper towels. Repeat with the remaining tortillas and onions. Drain oil from skillet if any is left after the frying process.
- Return tortilla mixture to skillet. Stir in enchilada sauce, olives, and sausage slices. Add cheese and simmer on low until melted, 2 to 3 minutes. Transfer to serving platter or serve straight from the pan.
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