Can you believe it? Two SRC blog posts in one month?!? When Jane of Heritage Cooks contacted me a few days ago about helping out an orphaned blog I jumped at the chance. After all, I would have to be crazy to turn down being introduced to another great food blog full of great ideas. I went right on over to check out Cookin With Chopin and was quickly blown away by the A-MAZING photography and the incredibly delicious recipes jumping out all over the place. After visiting Germany in my other SRC post I decided to keep with the international theme and see where my stomach would land. It didn’t take me long at all to stumble across the perfect recipe for my Tex-Mex loving household: Chilaquiles! Many moons ago when I was in college there was an amazing Mexican restaurant down the street that served up this delicious casserole and after deciding to be adventurous one night and not getting the Enchiladas Verde I was hooked. From the melted cheese to the crunch of the chips to the perfect salsa blended with whatever protein your heart desires this meal is just right. Plus it comes together in no time at all and I have a feeling it would also be right at home in the slow cooker, altho some crunch might be lost with that. I did make some changes, but nothing huge. Switched the chicken for a mixture of black and pinto beans and also added some jalapenos to the salsa in order to give it more of a kick.
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, diced
- 1 garlic clove, minced (about 1 teaspoon)
- 2 tablespoons olive oil
- 1 28-ounce can of diced Rotel Tomatoes
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Approx. half a 14-ounce bag of tortilla chips
- 1 cup black beans, presoaked and drained
- 1 cup pinto beans, presoaked and drained
- 2 cups grated Colby-Jack cheese
- Sour cream
- In a stock pot, saute onion, jalapeno, green pepper, and garlic in olive oil until tender (about 6-7 minutes). Add tomatoes, pepper, oregano, and salt to taste. Bring to boil, turn down heat, and simmer uncovered for about 10 minutes.
- In a 9 x 9" baking dish, layer half the chips, all of the beans, half the onion/pepper/tomato sauce, and half the cheese. Continue with the other half of chips, sauce, and finish with the cheese.
- Bake in a preheated 350 degree oven for 30-35 minutes, until bubbly around the edges. Top each serving with sour cream and fresh avocado.
Needless to say this recipe was D-E-L-I-C-I-O-U-S! I plan on giving it a try with the salsa verde and maybe upping the heat with serrano peppers instead of the jalapenos. So a big thanks to Ginny for sharing this recipe and bringing back some great college memories in the process!