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Campfire Chilaquiles With Manzano Pepper Salsa

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Billie Hillier

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Campfire Chilaquiles With Manzano Pepper Salsa

Del Real Shredded Chicken

Taking the traditional chilaquiles recipe and giving it a little punch by using manzano peppers for the salsa. Recipe can be prepared indoors or outdoors but we prefer to grill everything!!!

Serves 4

15 Minutes

15 Minutes

  • 3 Manzano peppers, halved and seeded
  • 4 Roma tomatoes, whole
  • 1 Onion, white - quartered
  • 4 garlic cloves, whole
  • 1 cup water
  • 1 teaspoon of salt
  • 1 pound Del Real Shredded Chicken
  • Vegetable oil, as needed
  • Corn tortillas, cut into strips (or you can use premade tortilla chips)
  • Garnish with thinly sliced red onion, cilantro, avocado, crema, queso fresco, and lime

Half and seed the Manzano peppers Add the peppers, tomatoes, onion, and garlic to a comal or griddle to well blister - turn as need to keep from burning As the vegetables brown remove from heat and coarsely chop Add the chopped vegetables to a pot Add the water Add the salt Use a potato masher to blend the vegetables and water together Add the chicken Stir thoroughly until well mixed and allow to simmer until the chicken has picked up the flavor of the salsa If you choose to use corn tortillas, add to oil and cook until slightly crisp Drain from oil and line the bottom of a skillet the tortilla strips (or chips) Place the chicken and manzano salsa mixture over the chips (be sure to add liquid so the chips will absorb it) Allow to simmer until the chips have softened Garnish with thinly sliced red onion, cilantro, avocado, crema, queso fresco, and lime Serve immediately