Chilaquiles with Texas Squash

Serves 4-6.


  • 7 corn tortillas.
  • 1 each yellow squash and zucchini, halved and sliced thin.
  • 1/3 cup corn oil.
  • 1½ cups of your favorite salsa – red or green.
  • ½ cup chicken or vegetable stock.
  • ¼ cup Crema Mexicana (crème fraîche or sour cream may be substituted).
  • 1 cup shredded Queso Blanco or Monterrey Jack cheese.
  • Salt, to taste.
  • Thinly sliced red or white onion rings for garnish.


  • Cut the tortillas in half and then cut into 1-inch strips.  Leave them sitting out overnight so that they can “stale”.
  • In a large sauté pan heat the oil over a high heat. Add the tortillas and fry until lightly golden; remove the strips to a paper towel to drain. Sauté the squash for about two minutes; drain any excess oil. Return the fried tortillas to the pan along with the salsa, crema and stock.  Simmer together for 10-15 minutes, until the liquid has been absorbed by the tortillas.
  • Turn the heat off and stir in the cheese. Season with salt if necessary.  Serve hot topped with the onions.

Recipe Created by Chef Michael H. Flores

Photograph by Tracey Maurer Photography • Food Styling by Mary Ellen Rose