Chilaquiles con veggies PICS COMING SOON

Chilaquiles con veggies

I learnt this quick, easy Mexican dish from my roomie a while back. This dish is usually put together with leftovers. This dish is supposed to be a great cure for hangovers!

Usual version involves eggs and deep frying the tortilla. I hate half-cooked eggs and I simply wouldn’t fry tortilla…maybe bake. This is served with a fiery hot salsa which I love.

Here is my simple vegetarian version.

Ingredients:

-Tortilla (6 inches), 2-3; cut into bite sized strips

-Veggies- ½ onions, 1 whole pepper, diced

-Hot fiery salsa (see below)

-Corn oil (or vegetable, canola oil)- 2-3 tbsp

-Salt, as needed

1. Now heat oil in a skillet. You can either shallow fry the tortilla until tender to crisp or bake them for 10min at 375F. Remove tortilla strips and keep aside.
2. Now add onions in the reserved oil and sauté for 5 min. Now add the peppers and sauté for 3 more minutes.
3. Add the hot salsa and cook for about 5-8 min until fragrant.
4. Add the tortilla strips and cook for 2 more minutes. Alternatively, do not add the tortilla strips to the stove. Once the salsa-veggie mixture is done, our over a bed of tender tortilla strips.
5. Eat this along with a side of beans. YUMMY.

Hot Fiery Salsa

-Tomatoes-2

- Onion- ½ if large/1 if small- quartered

-Jalapeño- 2 (Use Serrano peppers to reduce hotness)

-Garlic-3-4 cloves

-Water- about 2-3 cups for boiling

1. Boil the tomatoes and jalapenos in water for about 15min.
2. Blanch the tomatoes. Blend tomatoes, jalapeños, onion and garlic. Add salt to taste.
3. Alternatively, don’t blend the onions. Simply chop finely and add to the salsa for a chunky texture.