Dobladitas with Greens and Tomato Sauce
Dobladitas are warm tortillas topped with wilted greens and a spicy tomato sauce. Canola oil’s high heat tolerance is just right for sautéing the greens.
- 1 Tbsp canola oil 15 mL
- 2 garlic cloves, chopped
- 1/2 white onion, sliced
- 32 oz quelites*, spinach or other greens, washed and chopped 1 kg
- 1/2 tsp salt 2 mL
- 1/8 tsp freshly ground nutmeg (optional) 0.5 mL
- Tomato Sauce
- 3 plum tomatoes, cut into cubes
- 1 Tbsp chopped white onion 15 mL
- 1 garlic clove
- 1/2 tsp salt 2 mL
- 4 dried cascabel chile* peppers, soaked in warm water
- 1/2 cup ricotta cheese 125 mL
- 1/2 tsp ground oregano 2 mL
- 12 small tortillas
- 1. In skillet, heat canola oil and add garlic and onion. Sauté until cooked and lightly brown. Add quelites or spinach and sauté until soft. Season with salt and nutmeg.
- 2. To prepare tomato sauce: In saucepan, combine tomatoes, onion, garlic, salt and chile peppers. Add some of water used to soak peppers. Cook over medium-high heat until tomatoes are soft and sauce consistency is reached.
- 3. In small bowl, combine ricotta and oregano.
- Warm tortillas and top each with 1/4 cup (60 mL) greens, 1 Tbsp (15 mL) tomato sauce and 2 tsp (10 mL) ricotta cheese. Fold in half before eating.
- Tips: Quelites are fresh, seasonal herbs local to Mexico. If they’re not available, replace with spinach or chard. Cascabel chile peppers are small, round and moderately hot. They can be substituted with another moderately hot chile such as guajillo or a dried chile of choice.
|Total Fat||3 g|
|Saturated Fat||0.5 g|
Chilaquiles are not only fun to pronounce, they are fun to eat, too! Toasted tortillas serve as the base of the dish and the rest of the ingredients are poured on top. Choose your garnishes and eat up!
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