Ancho Olive Chilaquiles

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At a Glance:

Servings:

6

Recipe courtesy of the California Olive Committee

Ingredients:

3 Ancho chile peppers, dried, stem and seeds removed

2 tablespoons Garlic, minced

2 1/2 cups Canned diced tomatoes

1 cup Low sodium chicken broth

1.25 cups California Black Ripe Olives, halved

Directions:

Place ancho chile in a small bowl and cover with hot water. Set aside to soak for 5-10 minutes. Place hydrated chile in the bowl of a food processor. Add tomatoes and garlic and puree until smooth. Season to taste with salt. Transfer to a medium sauté pan and cook over medium-high heat, stirring occasionally, for 3-4 minutes. Stir in chicken broth, California Ripe Olives and mint and simmer for one minute. Remove from heat and set aside. Place one third of the chips in a 7-inch by 11-inch baking pan. Top with half of the chicken, half of the cheese and one third of the ancho sauce. Place another layer of each on top and finish with a layer of ancho sauce. Cover and bake in a 350ºF oven for 20 minutes until chips are soft and heated through. Remove from oven and serve immediately.

Nutrients Per Serving:

Calories 595

Fat 31g

Cholesterol 66mg

Sodium 887mg

Carbohydrate 51g

Protein 29g

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