Vegetarian Green Chili Chilaquiles. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex.
I doubled the green chilis and would do that again. We used it to smother bean and cheese burritos. I have been meaning to make veggie green chili for years and just finally thought to search on Recipezaar. You can cook Vegetarian Green Chili Chilaquiles using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients of Vegetarian Green Chili Chilaquiles
- It’s 6 of corn tortillas.
- It’s 1 Tbsp. of olive oil.
- You need to taste of sea salt.
- Prepare 1 tsp. of chili powder.
- Prepare 1 tsp. of sugar.
- It’s 1/2 of onion, sliced.
- It’s 1 clove of garlic, minced.
- You need 1/2 tsp. of ground cumin.
- It’s 1 C. of cooked black beans.
- You need 2 of hatch green chiles.
- You need 1 C. of Vegetable stock.
- You need to taste of salt and pepper.
- You need of Toppings.
- It’s of Cotija cheese.
- Prepare of cilantro.
- You need of jalapeños, sliced.
Green chilaquiles are green salsa soaked tortilla chips topped with Cotija cheese, sour cream If you like nachos, you'll love this Mexican Chilaquiles recipe with green chile sauce. A delicious way to use up all those stale tortillas and tortilla chips in your pantry. Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this If you're only vegetarian, scrambled or fried eggs along with some crumbled cotija cheese are a great way to add good protein to the mix, but I think.
Vegetarian Green Chili Chilaquiles instructions
- 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. 😋).
The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless. We're going green and meatless with our version of this classic. Green salsa rehydrates our slightly stale chips and we bulk up the base by tossing in Chips and salsa – Add your salsa to the pan.