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5 to 10 guajillo peppers, stemmed and seeded
2 cloves garlic
1 (8- oz.) can tomato sauce
1 cup water
1 Knorr Chicken Bouillon Cube
3 tbsp. oil
12 corn tortillas, cut into 1-inch strips
1/2 white onion (optional), chopped
1/2 cup shredded Jack cheese

Prep: 20 minutes, Cook: 15 to 20 minutes, Serves: 4 to 6

1. Place peppers, garlic, tomato sauce, water and bouillon in a blender or food processor; blend until smooth.

2. Heat oil in a large nonstick skillet over medium-high heat. Fry tortillas until lightly browned and crispy. Add onions and cook, stirring frequently, until tender. Top with sauce and cheese.

3. Lower heat and cook, covered, for 10 to 15 minutes or until cheese is melted and tortillas have soaked up the sauce.

Tip: Use more peppers for a spicier flavor. These are great served as is, or with eggs at breakfast time.

Nutritional Information:
(based on 5): 330 calories, 12 g protein, 16 g total fat (5 g sat., 0 g trans), 33 g carbohydrate, 2 g fiber, 5 g sugar, 20 mg cholesterol, 960 mg sodium, 8 points


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I used dried New Mexico Chili Pods and the sauce turned out like a rich mole. This is a very good recipe.

Comment Number: 4666


Loved this recipe! Made it exactly as written and my Mexican husband says it took him back to his childhood (but better than Mom use to make!) I've made it twice now. It will a regular meal in this house for breakfast, lunch or dinner.

Comment Number: 4684


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