Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, vegetarian green chili chilaquiles. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Spread tortilla strips in single layer on baking sheets. Spray with cooking spray, flip, and spray other side. This New Mexico-style vegetarian green chili is packed with flavor and will have even meat-lovers going in for seconds!
Vegetarian Green Chili Chilaquiles is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Vegetarian Green Chili Chilaquiles is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have vegetarian green chili chilaquiles using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Green Chili Chilaquiles:
- Make ready 6 corn tortillas
- Get 1 Tbsp. olive oil
- Get to taste sea salt
- Take 1 tsp. chili powder
- Get 1 tsp. sugar
- Make ready 1/2 onion, sliced
- Get 1 clove garlic, minced
- Take 1/2 tsp. ground cumin
- Prepare 1 C. cooked black beans
- Make ready 2 hatch green chiles
- Take 1 C. cegetable stock
- Make ready to taste salt and pepper
- Take Toppings
- Make ready Cotija cheese
- Take cilantro
- Take jalapeños, sliced
Our twist on the comforting Mexican dish makes use of leftover turkey meat. We made our own tortilla chips by baking corn tortillas brushed with olive oil until crisp, but feel free to use store-bought chips instead. To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
Steps to make Vegetarian Green Chili Chilaquiles:
- Preheat oven to 400°F. Slice tortillas into strips. Spread in a single layer on a large baking sheet. Drizzle with the olive oil and sprinkle with sea salt, chili powder, and sugar. Bake for 10- 15 minutes. Will crisp up while cooling.
- In a large skillet over medium-high heat add the oil, and onion. Saute for 5 minutes until the onions are soft and translucent. Add in the garlic cook another 1 minute.
- Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine.
- Add the baked tortilla strips onto the skillet. Pour 1/2 C. Broth over the strips. Press in the tortilla strips. Add more broth as needed. Should be moist not soupy.
- Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired.
- Cook eggs to your preference. (I crack an egg into a cold pan season with salt and pepper, cover with lid and turn heat to medium and cook until desired doneness. I like mine runny. 😋)
In a large skillet over medium heat, warm the oil until it's it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is preferred in. A standard Mexican breakfast, chilaquiles (chee-lah-KEE-lays) turn yesterday's unused tortillas into a tasty base for an assortment of possible toppings. Chilaquiles are a traditional Mexican breakfast made with tortilla chips simmered in sauce—green (verde) or red (rojo).
So that is going to wrap it up with this special food vegetarian green chili chilaquiles recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
