Chilaquiles were one of the first new recipes I tried after coming to the US, and they quickly became a favorite. They make the perfect weeknight dinner or weekend brunch for a number of reasons.
1. They are leftover friendly.
2. They are infinitely flexible.
3. They are easy, quick and can be made in one skillet from start to finish.
4. They are delicious!
6 corn tortillas, cut into 1/2 inch strips or quarters
1 medium potato, sliced thinly
1 zucchini, sliced into half moons
1 large red/yellow pepper, cut into strips
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp chipotle chilli powder
salt to taste
1 tbsp olive/canola oil
1/2 cup ricotta
To serve with: your favorite salsa and/or sliced avocados
You'll also need a stove-top to oven skillet to make this a one-skillet dish. Otherwise, use a casserole dish for the baking.
Pre-heat the oven to 350 degrees.
Heat 1/2 tbsp oil in a large skillet. Spread the corn tortilla strips in the skillet and toast them, stirring now and then, until brown spots appear on both sides. Remove to a plate.
Pour the remaining oil in the skillet. Add the potatoes and garlic and cook for a minute or two, until the potatoes are slightly softened. Now add the zucchini and the pepper. Cook for 3-4 minutes until the vegetables are softened. Season with salt, oregano and chilli powder. Mix in the tortilla strips and the ricotta.
Place the skillet in the oven and bake for 15 minutes. Serve warm with salsa and avocado.
*Recipe adapted from Vegetarian Planet by Didi Emmons.