Cheese-Stuffed Chilaquiles
Indulge in a mouthwatering plate of cheese-filled chilaquiles, drenched in a zesty green sauce that’s bursting with flavor! Topped with fresh cilantro, creamy avocado, and a sprinkle of tangy queso fresco, this dish is a fiesta for your taste buds. Dive into this crowd-pleaser that effortlessly combines crispy tortilla chips and melty cheese for the ultimate comfort food experience!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- Avocado
- Cilantro
- Garlic
- Onion
- Onion (carefully selected)
- Pepper
- Red onion
- Tomatoes and jalapeños previously cooked
🥩Meat & Seafood(2)
- Chicken broth
- Steak
🥛Dairy & Eggs(2)
- Cheese, finely grated
- Cream
🫙Pantry Staples(1)
- Black beans
🧂Spices & Seasonings(1)
- Salt
📦Other(2)
- Dough
- Pumpkin
Nutrition (per serving)
Calories
445
Protein
15g
Carbs
57g
Fat
18g
👨🍳 Instructions
- 1
Blend cooked tomatoes and jalapeños with garlic, onion, cilantro, and pumpkin. Add salt, pepper, and chicken broth.
- 2
Cook the sauce with selected onion.
- 3
Prepare the dough and form small balls.
- 4
Stuff each tortilla with grated cheese, seal, and cut into triangles.
- 5
Fry in hot oil until golden and crispy.
- 6
Assemble the chilaquiles with fried tortillas, black beans, cream, cheese, avocado, red onion, and steak.
💡 Pro Tips
- ✓Blend the cooked tomatoes and jalapeños at 60-70% capacity rather than filling the blender, as pumpkin increases viscosity by ~30% and reduces blade contact with ingredients, resulting in uneven texture.technique60-70% blender capacity
- ✓Fry cheese-stuffed tortilla triangles at 350°F (175°C) for exactly 90-120 seconds per side; above 360°F the exterior crisps before cheese melts, while below 340°F oil penetrates the masa and creates a greasy texture instead of crispy.timing350°F | 90-120 seconds per side
- ✓Add the chicken broth in two stages: 60% during blending to reach proper sauce consistency, then add remaining 40% while cooking to prevent pumpkin starch from over-thickening and blocking sauce absorption into the fried tortillas.ingredient60% in blender, 40% while cooking
- ✓Use shredded cheese that's been chilled to 45°F (7°C) for at least 30 minutes before stuffing; warm cheese bleeds into the dough during frying and prevents proper sealing, while cold cheese maintains structural integrity and melts evenly.ingredient45°F | 30 minutes chilled
- ✓Assemble and plate the final dish within 2-3 minutes of frying to maintain tortilla crispness; the pumpkin-based sauce contains 8-12% moisture that migrates into the fried exterior, causing textural degradation after 4 minutes.timing2-3 minutes after frying
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Cheese-Stuffed Chilaquiles
Indulge in a mouthwatering plate of cheese-filled chilaquiles, drenched in a zesty green sauce that’s bursting with flavor! Topped with fresh cilantro, creamy avocado, and a sprinkle of tangy queso fresco, this dish is a fiesta for your taste buds. Dive into this crowd-pleaser that effortlessly combines crispy tortilla chips and melty cheese for the ultimate comfort food experience!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- Avocado
- Cilantro
- Garlic
- Onion
- Onion (carefully selected)
- Pepper
- Red onion
- Tomatoes and jalapeños previously cooked
🥩Meat & Seafood(2)
- Chicken broth
- Steak
🥛Dairy & Eggs(2)
- Cheese, finely grated
- Cream
🫙Pantry Staples(1)
- Black beans
🧂Spices & Seasonings(1)
- Salt
📦Other(2)
- Dough
- Pumpkin
Nutrition (per serving)
Calories
445
Protein
15g
Carbs
57g
Fat
18g
👨🍳 Instructions
- 1
Blend cooked tomatoes and jalapeños with garlic, onion, cilantro, and pumpkin. Add salt, pepper, and chicken broth.
- 2
Cook the sauce with selected onion.
- 3
Prepare the dough and form small balls.
- 4
Stuff each tortilla with grated cheese, seal, and cut into triangles.
- 5
Fry in hot oil until golden and crispy.
- 6
Assemble the chilaquiles with fried tortillas, black beans, cream, cheese, avocado, red onion, and steak.
💡 Pro Tips
- ✓Blend the cooked tomatoes and jalapeños at 60-70% capacity rather than filling the blender, as pumpkin increases viscosity by ~30% and reduces blade contact with ingredients, resulting in uneven texture.technique60-70% blender capacity
- ✓Fry cheese-stuffed tortilla triangles at 350°F (175°C) for exactly 90-120 seconds per side; above 360°F the exterior crisps before cheese melts, while below 340°F oil penetrates the masa and creates a greasy texture instead of crispy.timing350°F | 90-120 seconds per side
- ✓Add the chicken broth in two stages: 60% during blending to reach proper sauce consistency, then add remaining 40% while cooking to prevent pumpkin starch from over-thickening and blocking sauce absorption into the fried tortillas.ingredient60% in blender, 40% while cooking
- ✓Use shredded cheese that's been chilled to 45°F (7°C) for at least 30 minutes before stuffing; warm cheese bleeds into the dough during frying and prevents proper sealing, while cold cheese maintains structural integrity and melts evenly.ingredient45°F | 30 minutes chilled
- ✓Assemble and plate the final dish within 2-3 minutes of frying to maintain tortilla crispness; the pumpkin-based sauce contains 8-12% moisture that migrates into the fried exterior, causing textural degradation after 4 minutes.timing2-3 minutes after frying