I’m on a mission to try new dishes from all around the world. I’m one of those people who will order the same thing over and over at a restaurant. It’s time to break out of that!
I decided to try making chilaquiles because I’ve been dabbling a little in Mexican cuisine lately. Mostly because my husband loves anything that’s Mexican. Chilaquiles is traditionally a brunch or breakfast dish made with leftover tortillas and salsa. I made my own sauce for this dish and it was DELICIOUS! I love cilantro so I added a ton of it to the sauce. Feel free to decrease the amount of cilantro if you’re not a big fan.
The end product was spicy, cheesy, and straight up good. The hubby said he wants me to make it again, which is an equal to a 5 star rating since he isn’t much of a foodie. SUCCESS!!
Ingredients
- 4 roma tomatoes, halved
- 1 dried chipotle chilies
- 1 jalapeno, seeded and chopped
- 3/4 cup cilantro
- 1/2 small onion
- 4 garlic cloves
- 1 tsp paprika
- 6 corn tortillas, cut into small chips
- 3 tbsp oil
- 1/2 cup shredded Mexican cheese blend
- 1/2 cup black beans, rinsed and drained
- 2 scallions, thinly sliced
- 1/2 avocado
- hot sauce ( I used my fav, Cholula)
Instructions
- Boil water in a medium saucepan. Pour 1/2 cup of water into a large bowl and add the dried chipotle chili.
- Bring the saucepan of the remaining water back to a boil. Add halved tomatoes and boil for 5 minutes.
- Remove tomatoes with a slotted spoon and add to a blender. Remove dried chili and add to blender as well. Reserve the soaking chili water.
- Add chilies, jalapeno, cilantro, onion, garlic cloves, paprika, the soaking chili water, salt and pepper to taste to the blender. Blend until completely liquified.
- In a large skillet, heat oil on medium-high heat. Add tortilla chips and fry until crispy and brown.
- Pour the sauce over the tortillas and mix gently. Heat until tortillas until they are soft, about 3-4 minutes.
- Sprinkle cheese, beans, and scallions on top. Cover the skillet for 2 minute or until cheese in melted.
- Top with sliced avocado and hot sauce. Serve while hot!
Also did you check out this weeks episode of Masterchef? I got Graham Elliot to curse!
And surprised Gordon Ramsay with a delicious vegetarian coconut curry soup!
