I’ve lived in Central Texas the last 14 years and never had chilaquiles. I’ve never noticed them on the menu at any of the restaurants we frequent. That was, until some friends asked us to meet them at a new place in town for dinner. Los Chilaquiles Bar & Mexican Grill has 9 flavors of chilaquiles, my favorite being the ultra rich De Rajas, with poblano pepper and onion.
To satisfy my new obsession with these chilaquiles (and poblano peppers), I make a quick version at home combining sweet corn and roasted pobalno pepper strips.
I sometimes make a batch of the corn and poblano pepper mixture (like I did earlier this week) and keep it in the refrigerator so all I have to do is crisp a couple tortillas and warm the corn and poblano mixture to spoon over (like I did this morning) for a quick breakfast. Or lunch. Or dinner. Because I could eat this any time of day.
CHILAQUILES WITH SWEET CORN AND POBLANO PEPPERS
Downloadable PDF of Chilaquiles with Sweet Corn and Pobalno Peppers
- In a medium, deep skillet over medium heat combine:
- 11 ounces sweet corn (drained, if using canned)
- 7.5 ounces roasted poblano pepper strips (drained, if using canned)
- I use canned of each since I make this all the time, making it faster to throw together, but you can use fresh corn and roast fresh poblano peppers as well
- Once heated through, add:
- 1/4 cup or so of cream
- I use soy cream, and add just enough to cover the bottom of the pan
- Once cream is added and heated through, add:
- 1/4 – 1/2 cup cheese
- Use any cheese you like: cojita, Monterey Jack; my favorite for this is fresh goat cheese
- Add 1/4 cup first and stir, melting the cheese into the cream
- If the dish isn’t creamy enough for your liking yet, melt in more cheese
- Reduce heat to low and keep warm
- In another medium deep skillet (I use an iron skillet), warm just enough oil to coat the bottom of the pan
- Once oil is hot, add:
- Corn tortillas
- Cook tortillas just a minute or two per side, until lightly crisped
- For one individual serving, I usually heat 1 – 3 tortillas, depending on how hungry I am
- Once the tortillas are lightly crisped, cut them into strips, then cut the strips into smaller pieces
- Spoon corn and poblano mixture on top, sprinkling more cheese on top if desired
This was the perfect breakfast to tide me over after my morning workout of sun salutations and a run, before heading out to volunteer a couple of hours at the Cedar Park Farms to Market. I had a lot of fun meeting new people and helping out at the farmers market! It was nice to get out of the house and have a chance to socialize. I miss that part of going to work at the university every day.
Now, it’s time to wash off the sunscreen and bug spray and settle into my kitchen to make peppermint frozen yogurt . . . which I hope turns out because it sounds so refreshing after spending the first half of my day outside. It’s hot out there! Have a great weekend!
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~