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Best Easy Chilaquiles con Mole Recipe

Name: Best Easy Chilaquiles con Mole Recipe
Total time: 35 min
Yield: 220 g
Ingredients: tortilla chips 6 cups; prepared mole sauce 2 cups; Mexican crema 0.5 cup; cotija cheese 0.33 cup; red onion 0.5 cup; fresh cilantro 0.25 cup; toasted sesame seeds 2 tbsp; salt 0.5 tsp; black pepper 0.25 tsp; vegetable oil 1 tbsp

Tortilla chips simmered in rich, complex mole sauce and topped with crema and sesame seeds. An indulgent family breakfast variation that brings the depth of mole to a morning favorite.

Cook 35 min Difficulty NORMAL 400 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

tortilla chips 6 cups
prepared mole sauce 2 cups
Mexican crema 0.5 cup
cotija cheese 0.33 cup
red onion 0.5 cup
fresh cilantro 0.25 cup

Seasonings/Sauce

toasted sesame seeds 2 tbsp
salt 0.5 tsp
black pepper 0.25 tsp
vegetable oil 1 tbsp

Nutrition summary

Carbohydrates 46 g 46%

Protein 8 g 8%

Fat 21 g 46%

Serving size 220g

Cooking steps

1

Heat vegetable oil in a large skillet over medium heat until shimmering.
2

Add sliced red onion and sauté for 2-3 minutes until just softened, reserving a few slices for garnish.
3

Pour prepared mole sauce into the skillet and bring to a gentle simmer over medium-low heat, stirring occasionally for 3-4 minutes.
4

Fold in tortilla chips, carefully tossing to coat evenly, then cook for 3-4 minutes, turning gently to prevent breaking, until chips are just softened but not soggy.
5

Season with salt and black pepper, then immediately serve topped with crema, cotija cheese, cilantro, reserved onion, and generous sprinkling of toasted sesame seeds.

Personalized Q&A

Q. What's the key ingredient in this chilaquiles con mole recipe?

The prepared mole sauce is the heart of this recipe, giving the chilaquiles their rich, complex flavor and depth. Combined with crispy tortilla chips, it's what truly distinguishes this dish from traditional chilaquiles.

Q. What heat level should I use to avoid soggy or burnt tortilla chips?

Cook the chips in simmering mole sauce over medium-low heat, folding gently for just 3-4 minutes. This softens the chips while keeping them intact, so they absorb the sauce without becoming mushy or burning.

Q. How can I keep the texture just right and prevent overcooking?

Once the chips are coated in sauce, cook only until they're lightly softened but still hold their shape. Serve immediately after topping, as waiting too long can cause the chips to lose their texture.

Q. How many calories and what is the carb-to-protein ratio per serving?

Each serving has about 400 kcal, with 46g carbohydrates (46%), 8g protein (8%), and 21g fat (46%) by caloric contribution. Carbohydrates predominate, making this a hearty, energy-rich breakfast.

Best Easy Chilaquiles con Mole Recipe

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