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Chipotle-Lime Chilaquiles (Week of 1/23)

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 Chipotle-Lime Chilaquiles
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups canned sweet corn drained
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 zucchini halved lengthwise and thinly sliced
  • 2 tablespoons canned diced tomatoes green chilies
  • 1 1/2 cups vegetable broth
  • 14 oz. thick tortilla chips
  • 2 limes zested and juiced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/2 cup queso fresco crumbled, for garnish
  • 1/2 bunch fresh cilantro leaves roughly chopped, for garnish
  • lime wedges for garnish
Homemade Red Salsa
  • 5-6 tomatoes chopped
  • 1 (14.5 ounce) can petite diced tomatoes
  • 2 green onions roughly chopped
  • 1/3 cup red onion chopped
  • 1/3 cup Fresh cilantro roughly chopped
  • 1 clove garlic roughly chopped
  • 2 tablespoons lime juice
  • 1/2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon water add as needed
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups canned sweet corn drained
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 zucchini halved lengthwise and thinly sliced
  • 2 tablespoons canned diced tomatoes green chilies
  • 1 1/2 cups vegetable broth
  • 14 oz. thick tortilla chips
  • 2 limes zested and juiced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/2 cup queso fresco crumbled, for garnish
  • 1/2 bunch fresh cilantro leaves roughly chopped, for garnish
  • lime wedges for garnish
Homemade Red Salsa
  • 5-6 tomatoes chopped
  • 1 (14.5 ounce) can petite diced tomatoes
  • 2 green onions roughly chopped
  • 1/3 cup red onion chopped
  • 1/3 cup Fresh cilantro roughly chopped
  • 1 clove garlic roughly chopped
  • 2 tablespoons lime juice
  • 1/2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon water add as needed
Instructions
Starting the Chilaquiles
  1. Pour oil into skillet and cook onion and garlic, 2 to 3 minutes. Reduce heat to medium and continue to cook, 2 minutes. Stir in zucchini and cook, 4 to 5 minutes more. Add corn and toss together. Remove half the mixture from skillet and set aside.
Making the Homemade Salsa
  1. Combine all ingredients in a bowl, using an immersion blender, pulse in 1 second bursts until all ingredients are finely chopped.
Combining the Ingredients
  1. Add salsa, diced tomatoes, and broth and stir together. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more. Repeat until all chips have been added and evenly mixed.
  2. Add lime zest and juice, season with salt and pepper, and gently fold together. Lower heat to a steady simmer and cover pan until all liquid has been absorbed, 12 to 15 minutes. Finish chilaquiles by topping with remaining zucchini and corn mixture, queso fresco and cilantro.
To Serve
  1. Serve with lime wedges.