Creamy Poblano Chilaquiles

Product : Just About Foods Blue Corn Flour

Servings per recipe :

Nutritional information per serving : 

Calories (kcal)670.8
Protein (g)7.9
Fat (g)48.5
Carbs (g)42.6


For the nacho chips

  • 150g – Just About Foods Blue Corn Flour
  • as needed – water 
  • a pinch – salt

For the creamy poblano salsa

  • 250g – vegetable oil (for deep frying)
  • 150g – onion (plus more for garnish)
  • 1 piece – garlic clove
  • 250g – poblano chili
  • 30g – olive oil
  • 400g – sour cream (plus more for garnish)
  • 75g – monterey jack cheese for garnish (any melting kind) 
  • 150g blue corn


  1. Make your tortilla masa by mixing Blue Corn Flour, water and salt until a smooth dough is formed.
  2. Roll your dough between two parchment paper sheets until thin, about 1-2 mm thick.
  3. Cut triangles with a pizza cutter or a knife, then deep fry in hot oil until crispy.
  4. Drain excess oil on a plate with paper towels. Reserve while making the salsa.
  5. In a blender place olive oil, onion, garlic, poblano chili and a splash of water, process until smooth.
  6. Simmer in a saucepan for about 7 minutes, then pour the sour cream onto the saucepan, mix, and simmer for another 10 minutes or until cooked and creamy.

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