Difficulty: Medium, some
assembly required
Time: 15 mins prep, 30 mins
bake
Servings: 8 to 10
Chilaquiles are sort of a
latin lasagna. We make ours
easier, Healthy And Delicious with organic multi grain tortilla chips with
amaranth, chia & stone ground blue corn. Mix and match as you wish
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
¼
|
Cup
|
Evoo
|
|
3
|
Cloves
|
Garlic
|
sliced
|
Saute the garlic over medium
heat until fragrant & lightly golden, about 3 mins Add
1 ½
|
Quarts
|
Leeks
|
Fine
slice
|
¼
|
Cup
|
Dry vermouth
|
Raise heat to high &
sauté until liquid evaporates & leeks are tender, about 3 mins more. Add
1
|
28 ounce can
|
Favorite enchilada sauce
|
|
½
|
Cup
|
Water
|
To
rinse out can
|
1
|
Medium
|
Hot chili
|
Optional,
sliced
|
1
|
Quart
|
Zucchini
|
Half
moon slices
|
2
|
Quarts
|
Broccoli
|
Florets
& peeled stems
|
Cook over medium high heat
until broccoli is tender, about 8 mins. Meanwhile, in a small bowl, mix
3
|
Cup
|
Cherry tomatoes
|
Cut
in half
|
2 ½
|
Cups
|
Grated cheese
|
Your
favorite blend
|
1
|
Bunch
|
Italian parsley
|
Rough
chop, about 2 cups
|
½
|
Cup
|
Pepitas
|
optional
|
And in a separate bowl beat
6
|
Large
|
Eggs
|
Organic
|
2/3
|
Cup
|
Yogurt
|
Or
sour cream, crema
|
½
|
Teaspoon ea
|
Sea salt & black pepper
|
|
1
|
Pinch
|
Chili flakes
|
Optional
|
Prep out two 12 x 8 baking
dishes or one large roasting pan along with
12
|
Ounce bag
|
Favorite tortilla chips
|
|
1
|
Quart
|
Asparagus
|
Bite
sized pieces
|
Add ¼ of the broccoli
enchilada sauce mix to each dish, top w/ tortilla chips then more sauce,
optional additions like chorizo or soyrizo, if you wish.
Divide the sauce & chips among the
two dishes (or large roasting pan) in layers.
Then divide the asparagus among the dishes & top w/ the egg mixture. Sprinkle over most of the cheese mix. I keep back about a cup to top the chilaquiles when they come out of the oven.
Bake in a preheated 375 oven for 30 mins. Sprinkle on the reserved tomato cheese mix and serve.
Then divide the asparagus among the dishes & top w/ the egg mixture. Sprinkle over most of the cheese mix. I keep back about a cup to top the chilaquiles when they come out of the oven.
Bake in a preheated 375 oven for 30 mins. Sprinkle on the reserved tomato cheese mix and serve.
I garnish with a little fresh
cilantro for those that like it.
Parsley adds a fresh green flavor & stands up well to time in the
oven. Typically the tortillas
& eggs are pre fried, so we’ve cut the fat & kept all the flavor &
really beefed up the vegetable content.
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Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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