How to Make Chilaquiles! A classic Mexican dish made with stewed corn tortillas (or chips) and veggies that can be served as breakfast, lunch or dinner. The best part? This highly adaptable meal can be made in under 20 minutes, perfect for busy weeknights! Vegetarian and vegan adaptable. Gluten-free.
- 1 cup fresh salsa -red or green (store-bought)
- 2 cups chicken or veggie broth
- 1/2 teaspoon cumin
- 1 cup can black beans, rinsed, drained or sub shredded chicken
- 1 cup frozen corn or other cooked veggies (like roasted bell peppers, spinach, cooked zucchini- see notes)
- 6–8 cups organic corn chips (or 10–12 corn tortillas, see notes)
- 1/2 crumbled queso fresco cheese ( or sub other melty cheese, or vegan cheese)
- Garnishes: sliced scallions, radishes, cilantro, pepitas, pickled onions, avocado, hot sauce, sour cream, sprouts, or sunny side up eggs.
If using corn tortillas, heat oven to 300 F. (Easiest to make these ahead) Spray or brush tortillas lightly with olive oil ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.
Pre-heat oven to broil or 400F
Lightly grease the bottom and edges of a 10 inch skillet with oil, place over medium-high heat and add the salsa, broth and cumin and bring to a simmer. Add the blackbeans and corn or other substitutions, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, about 2-3 minutes, lowering heat to low.
Add the crumbled cheese, turn heat off and place in the warm oven and melt the cheese. This will have a “casserole” consistancy.
Prep your garnishes. Garnish with the scallions and cilantro. Top with sliced or grated radishes and avocado. Add pickled onions or pepitas if you like. Serve with lime wedges, hot sauce and sour cream if you like.
Or top with a fried egg! (sunny side up is nice).
Instead of blackbeans or corn or try other cooked veggies like roasted sweet potatoes (diced), or sauteed or roasted bell pepper or even roasted zucchini. In summer, grilled veggies are nice here too! Or stir in big handful of chopped baby spinach to the salsa-broth. Or add frozen cooked veggies to the broth. Use what you have.
To give this more heat or smoky quality, add a little ground chipotle powder to the simmering salsa-broth.
To add extra richness to this dish, you could also add a 1/2 cup cream or half & half to the salsa broth.
Feel free to add shredded chicken which is traditional.
Leftovers can be reheated in the oven.
If made with store bought corn chips – this can be made in 20 mintues flat!
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