Butternut Chilaquiles with Chard, Goat Cheese and Chipotle

Chilaquiles con calabaza, acelgas, queso de cabra y chipotle
Servings: 2to 4


  • Vegetable oil to a depth of about 1 inch for frying the chips and butternut, plus a little extra for making the sauce
  • 6 (5 ounces) corn tortillas, cut into ½-inch strips
  • 1/2 of a peeled “neck” of a medium - to - small butternut squash (about 6 ounces), thinly sliced on a mandolin, the slices cut into ½ - inch strips
  • 1/4cup corn starch
  • Two 14.5ounce cans fire-roasted tomatoes, drained
  • 2 to 3canned chipotle chile en adobo , roughly chopped
  • About 2tablespoons vegetable oil
  • 1small white onion, sliced ¼ inch thick
  • 3 garlic cloves, peeled and chopped
  • 2 1/2cups chicken broth
  • Salt
  • About 2cups sliced chard (pieces about ¼-inch wide, 2 inches long)
  • 8ounces smoked chicken breast, tofu or cooked shrimp, optional
  • About 1/3cup Greek-style yogurt, thinned with a little milk
  • About 1/2 cup crumbled fresh goat cheese
  • A handful of cilantro leaves


 Fry the tortillas and butternut.  Heat the oil to 375 degrees.  In batches, fry the tortilla strips and butternut in the hot oil until crisp, about a minute.  Drain on paper towels.  In a medium bowl toss the butternut strips with the corn starch, shake off excesss.  In batches, fry the butternut in the hot oil until crisp, about 4 to 5 minutes.  Drain on paper towels. 

Make the brothy sauce.  In a blender or food processor, combine the drained tomatoes and chipotles. Process until smoothYou should have about 2 ½ cups.  

Set a medium (4- to 5-quart) pot or Dutch oven or a large (12-inch) deep skillet over medium heat.  Film the bottom with a couple of tablespoons vegetable oil, and, when it’s hot, add the onion, stirring until it is soft and richly browned, about 7 minutes.  Add the garlic, stir for a minute, then raise the heat to medium-high.  Add the tomato puree and stir nearly constantly until reduced to the consistency of tomato paste, 7 or 8 minutes.  Stir in the broth, bring to a simmer, then taste and season with salt (usually about 1 teaspoon).   

Finish the chilaquilesAdd the chard to the pot.  When the mixture returns to the boil, add the tortilla and butternut strips, stir a couple of times to coat everything evenly, turn off the heat and wait for a minute until the tortilla strips are as soft as you like.   

Spoon a portion of chilaquiles onto each of 4 warm deep serving plates (a pasta bowl works perfectly), top with chicken or one of its substitutessprinkle with the crumbled goat cheese, drizzle with a little of the thinned Greek yogurt, and strew with cilantro leaves.  


  1. Hi Rick,
    I watched this episode last night while heating leftovers and I missed the first minute or so. I rejoined when you were slicing the butternut squash on the mandolin. Can you please tell me how much squash you use because the recipe above does not mention it and I guess the thickness would be the same a tortilla. I am looking forward to making this because it looks simply delicious.

    1. Hi Lisa, The recipe has been updated. Looks like our recipe tool swallowed that ingredient. Anyway, the answer is:

      1/2 of a peeled “neck” of a medium-to-small butternut squash (about 6 ounces), thinly sliced on a mandolin, the slices cut into 1/2-inch strips

  2. Could someone please tell us what recipe this info is for? It’d be great if you could include the recipe being discussed when someone has a question . Today is mid-May, so I totally am lost, but intrigued! Thanks for any help you can give us.

    1. Hi Alicia,

      This recipe is for Butternut Chilaquiles with Chard, Goat Cheese and Chipotle as indicated at the top of the page.

  3. Hi – can anyone post the quick chilaquiles recipe that is shown at the end of this episode? Thx!

  4. Hi Rick,
    When can we go with you on a Mexican food tour for about a week?
    Thank You,
    Enjoy Life,
    Janice Greco

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