Chipotle Lime Chilaquiles
A nontraditional recipe for a popular Mexican breakfast dish! Our Chipotle-Lime Chilaquiles is simple, delicious and completely satisfying!
Servings: 4
Calories: 497kcal
Ingredients
- 2 ears corn
- 2 tbsp extra virgin olive oil
- 1/4 thinly sliced red onion
- 2 minced garlic cloves
- 1 zucchini, halved lengthwise and thinly sliced
- 2 1/2 cups crushed tomatoes
- 3 chipotle peppers in adobe sauce
- 1 cup chicken stock
- 2 limes, zested and juiced
- 6 ounces (thick) tortilla chips
- salt and pepper to taste
garnishes
- 1/2 cup queso fresco
- 1/4 cup chopped cilantro
- 1/2 avocado, thinly sliced
- 1 lime, cut into wedges
Instructions
- Preheat oven to 375˚F.
- Place heavy bottom skillet over medium-high heat. Add corn and sear, turning the cobs every 2minutes to evenly char. Remove corn from the skillet and slice kernels off each cob, discarding the cobs.
- Pour oil into the skillet and sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
- Stir in zucchini and continue to sauté for 4 to 5 minutes. Add corn and toss together. Remove half of the mixture from the skillet and set aside.
- Add crushed tomatoes, adobo and stock and stir together. Simmer for 5 minutes.
- 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.
- Add the lime zest and juice, season with salt and pepper and gently fold together.
- Bake for 12 to 15minute or until all liquid has been absorbed.
- Finish chilaquiles by topping with the remaining zucchini and corn mixture, queso fresco, sliced avocados, and cilantro. Serve with lime wedges.
Nutrition
Calories: 497kcal | Carbohydrates: 60g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 736mg | Potassium: 1043mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1297IU | Vitamin C: 39mg | Calcium: 234mg | Iron: 4mg