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Ranchero Chilaquiles
Appliance: Rice Cooker - 6 cup capacity and larger.
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This recipe is part of the "Pulled" Chicken and Gluten Free Collections
Ingredients
   3 cups tortilla chips
   1/2 cup chicken stock or broth
   1 tablespoon butter or oil
   3 eggs
   2 tablespoons Mexican Crema OR sour cream, plus additional for serving
   1 cup Ranchero sauce
   1 cup "Pulled" Chicken OR precooked chicken, cut in chunks
   1/2 cup Colby, Jack or Mexican blend cheese, shredded

Optional Additions and Garnishes:
   Salsa
   Chopped Cilantro
   Sliced Avocado or guacamole
   Chopped Tomatoes
   Diced Jalapenos


Directions
Put chips in a large bowl and toss with chicken stock. Allow to soak 5 to 10 minutes.

Put oil in the inner bowl of rice cooker and push Cook button. Use white rice setting. Beat eggs and crema. When oil is warm, add eggs and scramble very lightly, about one minute.

Add soaked chips, Ranchero sauce and chicken to eggs and toss to combine. Cook, stirring occasionally, 5 - 7 minutes, or until chicken is heated through, eggs are set and chips are tender. Stir in cheese.

Serve with Crema or sour cream and your favorite garnishes. Serve over warmed refried beans for lunch or dinner.

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