I saw this recipe for the first time on Rachael Ray Show. Chilaquiles is a traditional Mexican dish. It is usually eaten at breakfast/brunch, but at our place we eat this for dinner. In the traditional recipe, the tortillas are fried but the baked version works very well,too.
10 6-inch tortillas ( I use wheat tortillas)3 cups frozen corn (thawed)2 15 ounce cans diced fire-roasted tomatoes2 15 ounce cans black beans1 tbsp cumin-coriander powderzest and juice of 1 lime1 red onion (chopped)3 cloved garlic ( grated)1 green chili (chopped)1 tsp hot sauce2 scallions (chopped)1/2 cup cilantro (chopped)2 tsp oil1 tsp buttercooking spraycheddar cheese, salt and pepper as needed
- Preheat oven to 400 F.
- Stack the tortillas on top of one another and slice them into strips about an inch thick. Place into a mixing bowl along with cumin, coriander and lime zest. Mix well along with oil spray and place them into a baking sheet. Bake the strips untill they are crisp and golden brown, about 10-12 minutes.
- Heat 1 tsp oil in a pan and toss red onion, garlic, green chili. Once the onion gets cooked, add fire-roasted tomatoes. Season with salt-pepper and stir to combine. Put in the mixie and pulse it till it resembles salsa. You can add some store-bought salsa to enhance the flavor. Set aside.
- Heat butter in a pan. Add corn and cook until they are golden brown, about 8-10 minutes. Stir only occasionally. Set aside.
- Use the salsa pan to cook the beans. Add 1 tsp oil and add 1 can of beans. Using a potato masher, mash the beans to a paste and then stir in another can of beans. Add hot sauce and some salt.
- Assemble the chilaquiles by putting half of the salsa into a 9x13" baking caserole dish. Arrange the toasted corn strips in the dish and top them off with black beans, followed by corn and the remaining salsa. Top with cheddar cheese and put in the oven for about 7-8 minutes.
- Squeeze lime juice on the top and garnish with scallions and cilantro before serving.
Yasmeen of Health Nut has passed me my very first blog awards- Great Buddy award and the Kreativ Blogger award. Thank you so much dear:).
My nephew is very fond of corn. Ever since he was small, one his all time favorite foods has been 'corn on the cob' :). When I heard about Sharmi's 'Cooking For Kids' event which has key ingredient 'corn', I knew I had to send in this recipe. I am sure other kids are also going to love this,too.