There are as many ways to make Chilaquile as there are hot pepper varieties. In Mexico our cook would rip fresh corn tortillas and layer them with scrambled eggs, beans and the most amazing Chili Verde Sauce ever….and hot peppers. My dad used to say if they didn’t melt his ear wax, the Chilaquiles were not spicy enough. You can add just enough spice to this by adding (or omitting) the hot pepper in the sauce. This version came about using leftover beans…..as so many of my recipes do. I love tortilla chips, but chips are bad. They are fried and not so good for you. By using organic corn tortillas and baking them, you get all the glorious crunch and satisfaction without the greasy gut bomb guilt. You also get a nice hit of greens and extra Veg in this version. In the UK, I order my corn tortillas from the Cool Chile Company. You can also get organic corn chips from Amaizin at Sainsburys in the gluten free aisle. They are pretty good and not too, too horrible if you use them in moderation.
Chilaquile Casserole
Prep
Cook
Total
You can use any veg you have in the fridge to make this versatile, mexicany casserole. I like to make the Sauce in the Vitamix. It is fast and easy and very good but you can use any mild salsa you have. I have used both red and green, both are great
Ingredients
- Sauce
- 2-3 cups Tomato Stuff, fresh, chopped, sauce all work
- 1 Red Pepper, chopped or a handful of frozen organic Peppers
- 1 Onion, chopped
- 2 cloves Garlic, peeled
- small handful Cilantro
- 1 teaspoon Ground Coriander
- 1 teaspoon Chili Powder
- 1 whole or part Hot Pepper, jalapeño or serrano
- splash Maple Syrup
- 1/2 teaspoon Smoked Sea Salt
- few grinds Pepper
- Filling
- 12 Organic Corn Tortillas
- 1 tsp Cumin Seeds
- 1 large Onion, chopped
- 2 cloves Garlic, chopped
- 2 cups Zucchini or Butternut Squash or Sweet Potatoes or a combination
- 11/2 cups Frozen Corn
- 1 cup Tomatoes, chopped
- 2 cups Black or Pinto Beans, leftover or canned and rinsed
- Squeeze of Lime Juice
- 1 large bag (or fresh bunches) Spinach, Kale, Chard or a mixture
- Cheddar Cheese, grated (optional)
Instructions
- Heat oven to 400f or 200c
- Toss in the Tortillas. Right on the shelf is fine. Bake 8-10 minutes until crisp, cool
- Whirl all the Sauce ingredients in the Vitamix about 6 minutes on high until just steaming
- Transfer to a pan and simmer while you prepare the filling
- In a hot, dry pan, toast the Cumin Seeds until fragrant
- Add a splash of Olive Oil and the Garlic and Onion, sauté until soft and beginning to brown
- Add the remaining Veg and simmer 10 minutes
- Rinse the Greens and leave some water clinging to the leaves
- Put into a hot pan and cover, steaming for 3-5 minutes, drain and squeeze out excess water
- Add the Beans to the Veg mixture, season and add a squeeze of Lime
- Spray a large casserole with non stick spray or a swirl of olive oil
- Crush 5 Tortillas and spread in the bottom of the casserole
- Add the Bean and Veg Mixture, top with 1/2 of the Sauce and grate on cheese if using
- Layer on the Greens and top with remaining Sauce. Crush the rest of the Tortillas, layer on and top with Cheese (if using)
- Bake at 350f or 180c for 20-30 minutes until hot and bubbling
- Top with Guac or Avocados, Salsa, Sour Cream