Main dishes · CRESPO KITCHEN

Chipotle Chilaquiles with Mango

Tortilla chips in red sauce with a fresh fruit contrast at serving.

30 min approx.4 servingsFresh mango

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

250 g thick tortilla chips
400 g crushed tomatoes
½ cup vegetable broth
1 chipotle in adobo
¼ chopped onion
1 tablespoon oil
¼ teaspoon salt
1 cup diced fresh mango
½ cup crumbled pasteurized queso fresco
¼ cup Mexican crema

Method

Cook onion in oil over medium heat for 4 minutes. Blend tomatoes, broth and chipotle.
Pour into the skillet, add salt and simmer 10 minutes.
Add chips, stir gently for 30–60 seconds and divide among plates.
Finish with mango, cheese and crema; serve immediately.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mexicoinmykitchen.com