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Chilaquiles with whipped feta

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Chilaquiles with whipped feta

20 minutes

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Chilaquiles with whipped feta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 cups sunflower oil, for frying
4 Woolworths white flour wraps, cut into triangles
2 T olive oil
1 x 400 g can whole cherry tomatoes
¼ cup Woolworths chipotle sauce
4-8 free-range eggs, fried
2 T Woolworths chilli crisp, for serving
coriander, to garnish

For the whipped feta, blend:

150 g feta
100 g crème fraîche
1 t garlic, minced
½ t Woolworths oak-smoked chilli flakes

Method

1. Heat the sunflower oil in a deep pan. Fry the wraps until golden brown, then drain on kitchen paper.

2. Heat the olive oil in a pan, add the tomatoes and simmer for 5 minutes. Stir in the chipotle sauce.

3. To serve, top the chilaquiles with the sauce and fried egg. Sprinkle with the chilli flakes, spoon over the chilli crisp and garnish with coriander. Serve with the whipped feta.

Find more Mexican recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana