Try this Audrey- Smoky Chipotle and Black Bean Chilaquiles

[Guest guest]

All my non-vegetarian friends are crazy about this dish.

You can change the ingredients around if you like.

I made a few adaptions myself

Chico

 

Smoky Chipotle and Black Bean Chilaquiles

 

Courtesy of Rachael Ray (I made a few adaptions)

 

Ingredients

10 6-inch corn tortillas (or 4-5 cups stale corn tortilla chips)

4 tablespoons vegetable oil, divided

1 tablespoon cumin

1 teaspoon coriander (optional)

Zest and juice of 1 lime, divided

1 medium red or brown onion, chopped

3 cloves garlic, finely chopped or grated

2 chipotle peppers in adobo sauce (from a 7-ounce can), seeded and

chopped, plus 1 tablespoon adobo sauce

2 15-ounce cans diced fire-roasted or regular flavored tomatoes, drained

Salt and ground pepper

2 tablespoons butter or matgarine

3 cups corn, fresh off the cob or frozen and defrosted

2 15-ounce cans black beans, drained

A few dashes hot sauce

3/4 cup shredded Monterey Jack cheese

3/4 cup shredded smoked cheddar cheese or regular cheddar

3 scallions, chopped on bias

1/2 cup (about a handful) chopped cilantro

1 8-ounce container sour cream

 

Yields: 6-8 servings

 

Preheat oven to 400ºF.

 

Stack the corn tortillas on top of one another and slice them into

strips about an inch thick. Place into a mixing bowl along with 2

tablespoons vegetable oil, cumin, coriander and lime zest. Give

everything a toss to evenly coat the tortilla strips then place them

onto a baking sheet. Bake the strips until they're crispy and golden

brown, 12-15 minutes.

 

While the tortillas are crisping up in the oven place a medium-size

skillet over medium-high heat with 1 turn of the pan of vegetable oil,

about 1 tablespoon. Toss the red onion and garlic into the pan and cook

2-3 minutes to soften them up. Add in the chipotle peppers along with

the adobo sauce and the tomatoes. Season with salt and freshly ground

black pepper and stir to combine. Transfer everything to a food

processor and pulse until it resembles salsa. Set aside.

Place another skillet over medium-high heat and add the butter. Add the

corn to the melted butter and cook it until really golden brown, 8-10

minutes. (The secret to getting it good and brown here is to only stir

it occasionally – let the corn sit so that the sides can brown up.)

 

While the corn is cooking, place the same skillet the onion and peppers

where cooked in back over medium-high heat with 1 turn of the pan of the

vegetable oil, about 1 tablespoon. Add in one can of black beans and

heat them through. Using a wooden spoon or potato masher, mash the beans

to a paste, then stir in the other can of beans and hit it with the hot

sauce and some salt.

 

Assemble the chilaquiles by ladling half of the salsa into a 9x13 "

casserole dish. Arrange the toasted corn strips or chips in the dish and

top them off with the black beans, followed by the corn and the

remaining salsa. Top with a shower of your shredded cheeses and pop it

into the oven to melt the cheese, 7-8 minutes.

When the dish comes out of the oven squeeze the juice from the lime over

the top and garnish with scallions and chopped cilantro. Pass some sour

cream at the table to dollop on top.

[Guest guest]

Wow, that sounds good -- this is going on top of my " to try " pile...

 

Audrey S.

 

On Fri, Apr 3, 2009 at 5:03 AM, Chico Juarez <chico_truckerwrote:

 

>

> All my non-vegetarian friends are crazy about this dish.

> You can change the ingredients around if you like.

> I made a few adaptions myself

> Chico

>

> Smoky Chipotle and Black Bean Chilaquiles

>

> Courtesy of Rachael Ray (I made a few adaptions)

>

> Ingredients

> 10 6-inch corn tortillas (or 4-5 cups stale corn tortilla chips)

> 4 tablespoons vegetable oil, divided

> 1 tablespoon cumin

> 1 teaspoon coriander (optional)

> Zest and juice of 1 lime, divided

> 1 medium red or brown onion, chopped

> 3 cloves garlic, finely chopped or grated

> 2 chipotle peppers in adobo sauce (from a 7-ounce can), seeded and

> chopped, plus 1 tablespoon adobo sauce

> 2 15-ounce cans diced fire-roasted or regular flavored tomatoes, drained

> Salt and ground pepper

> 2 tablespoons butter or matgarine

> 3 cups corn, fresh off the cob or frozen and defrosted

> 2 15-ounce cans black beans, drained

> A few dashes hot sauce

> 3/4 cup shredded Monterey Jack cheese

> 3/4 cup shredded smoked cheddar cheese or regular cheddar

> 3 scallions, chopped on bias

> 1/2 cup (about a handful) chopped cilantro

> 1 8-ounce container sour cream

>

> Yields: 6-8 servings

>

> Preheat oven to 400ºF.

>

> Stack the corn tortillas on top of one another and slice them into

> strips about an inch thick. Place into a mixing bowl along with 2

> tablespoons vegetable oil, cumin, coriander and lime zest. Give

> everything a toss to evenly coat the tortilla strips then place them

> onto a baking sheet. Bake the strips until they're crispy and golden

> brown, 12-15 minutes.

>

> While the tortillas are crisping up in the oven place a medium-size

> skillet over medium-high heat with 1 turn of the pan of vegetable oil,

> about 1 tablespoon. Toss the red onion and garlic into the pan and cook

> 2-3 minutes to soften them up. Add in the chipotle peppers along with

> the adobo sauce and the tomatoes. Season with salt and freshly ground

> black pepper and stir to combine. Transfer everything to a food

> processor and pulse until it resembles salsa. Set aside.

> Place another skillet over medium-high heat and add the butter. Add the

> corn to the melted butter and cook it until really golden brown, 8-10

> minutes. (The secret to getting it good and brown here is to only stir

> it occasionally – let the corn sit so that the sides can brown up.)

>

> While the corn is cooking, place the same skillet the onion and peppers

> where cooked in back over medium-high heat with 1 turn of the pan of the

> vegetable oil, about 1 tablespoon. Add in one can of black beans and

> heat them through. Using a wooden spoon or potato masher, mash the beans

> to a paste, then stir in the other can of beans and hit it with the hot

> sauce and some salt.

>

> Assemble the chilaquiles by ladling half of the salsa into a 9x13 "

> casserole dish. Arrange the toasted corn strips or chips in the dish and

> top them off with the black beans, followed by the corn and the

> remaining salsa. Top with a shower of your shredded cheeses and pop it

> into the oven to melt the cheese, 7-8 minutes.

> When the dish comes out of the oven squeeze the juice from the lime over

> the top and garnish with scallions and chopped cilantro. Pass some sour

> cream at the table to dollop on top.

>

>

>