Sunday, April 27, 2014


I was first introduced to Chilaquiles by my sweet mother-in-law (thanks, Cheri!) about two years ago. Up until then, I had never even heard of Chilaquiles, much less tasted them.  But once I heard that they consisted of pretty much everything I love in a Mexican dish (cheese, chips, and more cheese) I knew immediately they were going to be a favorite.  And I was right! Unfortunately, since we moved to DC, we haven't been able to have her version.  And so, I decided it was high time I tried to figure out my own!  These are easy to throw together (30 minutes tops) and super delicious!  Here is what you will need:


1/2 sweet onion diced
2 cloves garlic minced 
3 TBS olive oil
1 14 oz can of yellow corn
1 cup black beans
1 4oz. can of green chiles
1 1/5 cup chicken broth
1 jalapeño diced
1 avocado
5 grape tomatoes halved
2 TBS Adobo sauce
1 bunch of cilantro
Cacique queso fresco (to taste)
14 oz. crushed tortilla chips


Preheat oven to 375.  In a thick bottomed pan, sauteé the diced onion and garlic cloves for about 5 minutes.  Then, add the corn and jalapeño and continue cooking for another 5-8 minutes.  Add in the beans, corn, adobo sauce and chicken broth and let simmer for about 8 minutes.  Once the corn is soft, begin adding the crushed tortilla chips one handful at a time, making sure to completely coat each batch before adding more (Reserve a few to add later).  Once you have added your tortilla strips, add the remaining handful to the top and sprinkle with cacique cheese. Place in the oven for about 15 minutes (or until the cheese has completely melted).  NOTE: about halfway through you can add the halved tomatoes. I prefer adding them towards the end so they don't become over cooked.  Remove from stove and top with avocado and cilantro.  Enjoy!

1 comment:

  1. These sound delicious! When can I taste test?