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Pork Chilaquiles
Course
Main
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
1
Author
Pam - For the Love of Cooking
Ingredients
2
corn tortillas
1-2
tsp
vegetable oil
⅓
cup
salsa verde
½
cup
shredded Cuban pork roast
Fresh cilantro leaves
Avocado
diced
Tomato
diced
Jalapeno
diced
Pickled Onions
Cotija cheese
crumbled
Serve with lime wedges
hot sauce, and sour cream if desired
Instructions
Click the link up above for the Cuban Pork Roast recipe.
Click the link up above for the Quick Pickled Onion recipe
Preheat the oven to 350 degrees. Coat the center of a baking sheet with olive oil cooking spray. Sprinkle some sea salt over the baking sheet.
Brush a bit of vegetable oil lightly over both sides of each tortilla.
Stack the tortillas then cut them into halves then quarters.
Place them on the prepared baking sheet. Season the top of the tortilla chips with sea salt, to taste.
Bake until the tortilla chips begin to sizzle and turn brown and crisp, about 4-5 minutes.
Flip each chip over and rotate the pan then continue to bake until the chips are crisp and golden brown, about 2-3 minutes more.
Side Note: Be careful and keep an eye on the chips while they bake because they can burn quickly.
Heat the salsa verde in a cast iron skillet over medium heat. Add the pork and cook until warmed through, about 2 minutes.
Add the baked chips and quickly coat with sauce.
Top with lots of fresh cilantro, avocado, tomato, jalapeno, pickled onion, and cotija cheese.
Serve immediately for crisper chips. Enjoy!