Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegetarian green chili chilaquiles. One of my favorites food recipes. This time, I will 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 favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Vegetarian Green Chili Chilaquiles is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have vegetarian green chili chilaquiles using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Green Chili Chilaquiles:
- Prepare 6 corn tortillas
- Take 1 Tbsp. olive oil
- Take to taste sea salt
- Make ready 1 tsp. chili powder
- Take 1 tsp. sugar
- Take 1/2 onion, sliced
- Take 1 clove garlic, minced
- Get 1/2 tsp. ground cumin
- Get 1 C. cooked black beans
- Make ready 2 hatch green chiles
- Prepare 1 C. cegetable stock
- Make ready to taste salt and pepper
- Prepare Toppings
- Get Cotija cheese
- Get cilantro
- Prepare 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. Remove husks from the tomatillos and rinse under warm water to remove the stickiness.
So that is going to wrap this up for this exceptional food vegetarian green chili chilaquiles recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
