Smoked Sausage Chilaquiles
Try this Smoked Sausage Chilaquiles recipe, or contribute your own.
Try this Smoked Sausage Chilaquiles recipe, or contribute your own.
- 6 lime wedges
- 5 (6 inch) corn tortillas (i used mission extra thin
- 8 oz turkey smoked sausage chopped (i used hillshire farm)
- 3 cups chunky salsa
- 1 cup reduced sodium fat free chicken broth
- 4 oz 50% reduced fat sharp cheddar shredded (i used cabot)
- 1 medium avocado cut into cubes (to keep these from brownin
- optional: chopped cilantro for garnish
- Carbohydrate 15.0746000067736 g
- Cholesterol 0 mg
- Fat 0.338800000173128 g
- Fiber 3.92400000030077 g
- Protein 2.44020000166636 g
- Saturated Fat 0.0531400000324615 g
- Serving Size 1 1 (about 1 cup) serving (252g)
- Sodium 769.340000649229 mg
- Sugar 11.1506000064729 g
- Trans Fat 0.0568799999891795 g
- Calories 55 calories
Step-by-step
- Pre-heat your oven to 350.
- Cut your tortillas into strips (mine were about 1 by 3 strips).
- Spread the tortilla strips onto a large baking sheet and lightly mist with cooking spray.
- Bake for 13-15 minutes until crisp.
- Set aside.
- Mist a large skillet with cooking spray and bring over medium heat and add the chopped sausage.
- Cook, stirring occasionally, for about 5 minutes until the sausage pieces are a bit browned.
- Remove sausage to a side plate.
- Keep the skillet over medium heat and add the salsa.
- Bring to a simmer.
- Add the broth and stir together.
- Return to a simmer and simmer uncovered for 2 minutes.
- Add the browned sausage pieces and stir together.
- Add the baked tortilla strips and stir until well combined.
- Return to a simmer and simmer uncovered for about 3 minutes until the tortillas soften and the mixture thickens slightly.
- Remove from heat and sprinkle with the shredded cheddar while the mixture is still hot.
- Top with the chopped avocado and cilantro if using.
- Serve with a lime wedge to squeeze over top.
My Go-To Weeknight Meal: Smoked Sausage Chilaquiles
Life as a working mom is a whirlwind. Between early morning school runs, long days at the office, and after-school activities, finding time to cook a healthy and satisfying dinner can feel like climbing Mount Everest. But I've discovered a recipe that's become my secret weapon in the battle against weeknight dinner stress: Smoked Sausage Chilaquiles. It's quick, flavorful, and surprisingly adaptable to whatever ingredients I have on hand.
This dish is far from fancy, but it's bursting with flavor. The smoky sausage provides a savory base, the crispy tortilla chips add satisfying crunch, and the vibrant salsa brings a bright, zesty kick. It's the perfect blend of textures and tastes that satisfies everyone in my family, even my picky eaters. The beauty of this recipe is its versatility. I often swap out the type of sausage, using Italian sausage one night and chorizo the next. Sometimes I add leftover roasted vegetables for extra nutrients. Feel free to experiment with different salsas, cheeses, and toppings to find your perfect combination.
One of the reasons I love this recipe so much is its simplicity. It comes together in under 30 minutes, making it the perfect solution for those busy weeknights when time is of the essence. And cleanup is a breeze! I usually just throw everything into one skillet, minimizing dishes and maximizing my free time. This recipe has become a staple in our family, a comforting and flavorful meal that's both delicious and incredibly easy to make. Whether you're a seasoned chef or a kitchen novice, I highly recommend giving it a try.
Ingredients I use: My go-to ingredients are Hillshire Farm smoked sausage (because it's readily available and has a great flavor), Mission extra-thin corn tortillas (they crisp up beautifully), and Cabot 50% reduced-fat sharp cheddar cheese (it melts perfectly and adds a nice sharpness). But feel free to adapt this to your preferences and what you have in your pantry. The beauty of chilaquiles is its adaptability. Experiment, and find your perfect blend of flavors and textures!
Tips and Tricks:
- For extra crispy tortilla strips, bake them for a few minutes longer. Just keep an eye on them to prevent burning.
- If you don't have reduced-sodium chicken broth, you can use regular broth; just be mindful of the sodium content.
- To prevent the avocado from browning, add it at the very end, just before serving.
- Don't be afraid to get creative with your toppings! A dollop of sour cream or a sprinkle of fresh herbs can elevate this dish to new heights.
This recipe isn’t just about the food, it's about the simplicity and ease of a satisfying family meal. It's a testament to the fact that even amidst the chaos of life, we can still create delicious, memorable moments around the dinner table.
So, next time you're short on time but craving a flavorful and satisfying dinner, give my Smoked Sausage Chilaquiles a try. It might just become your new weeknight hero too!
