We’re back with more chilaquiles, because… um… they’re the best things E.V.E.R. They’re like if nachos and enchiladas had a baby — PERFECTION. I’m in a bit of an obsession (and it’s a darn good things I have plenty of green enchilada sauce on hand!), and am putting pretty much everything I can think of (or find in my fridge) into chilaquiles. This time: chorizo, corn, zucchini, tomatoes, cheese (duh), and Jimmy Nardello peppers!
You guys know this is my mojo — take whatever I have on hand and throw it into a roasted veggie bowl or soup. I can imagine so many other great additions to chilaquiles! Brisket chilaquiles! Bacon chilaquiles! BEET chilaquiles! Clearly we’re on a roll with the “b” foods today.
Lest you think I’m a crazy chilaquiles lady (is that like the crazy cat lady of the food world? Yikes.), lemme prove that I’m not the only one on this train. I mentioned, last time I made chilaquiles, that Alanna was my original inspiration, and upon further internet scouring I’ve found all the big guns (The Kitchn, Food & Wine, Bon Appetit) all have killer chilaquiles recipes, too! IT’S AN EPIDEMIC OF THE BEST KIND! We should also all drool over these chorizo nachos… Yeah, I dig it!
Let’s talk about the Jimmy Nardellos. These suckers aren’t spicy — they’re sweet, flavorful, beautiful, and apparently super trendy… and straight from my Mom’s garden! Who knew my Mom was so trendy? I’ve seen these on the menu all around Portland this summer, so was psyched to use them in something myself! If you can’t find any, try another sweet pepper! Or use a spicy one! Do whatever you want! I’m trying to empower your chilaquiles-making-self. GO GET ‘EM!
Have a wonderful Friday, and a wonderful weekend! I’ll see you back here on MONDAY! xoxoPrint
- 10 6″ corn tortillas, cut into small wedges
- 2 Tbsp olive oil
- 8 oz. ground chorizo
- 1 cup green enchilada sauce
- 1 cup diced white onion (divided)
- 1 zucchini, sliced extremely thin
- 2/3 cup corn kernels
- 2–3 large Jimmy Nardello peppers (chopped to 1/2″ pieces)
- 1 cup shredded colby jack (or other melty cheese)
- 1 cup cherry tomatoes, halved
- cotija or queso fresco, for serving
- chopped cilantro, for garnish
- lime wedges, for serving
- Preheat the oven to 400F. Toss the tortilla wedges with the olive oil, coating them as evenly as you can. Spread in a single layer on a baking sheet and bake for 10-12 minutes. They should be pretty crispy! Remove and let cool.
- While the chips are baking, cook the chorizo in a large skillet over medium heat, using a spatula to break it into small chunks. Cook until completely browned, then remove from heat.
- When the chips have cooled substantially, pour the green enchilada sauce over them. Use your hands to get each piece well coated.
- Mix in 2/3 of the white onion, the sliced zucchini, corn, chorizo, and Jimmy Nardello peppers. Arrange them in a baking dish or cast-iron skillet so some chips are sticking up (so when I add the cheese it’ll sink down in there!).
- Bake for 10-12 minutes, or until the edges are getting nice and crispy, then remove and sprinkle the colby jack on top. Return to the oven and bake until the cheese has fully melted (4-5- minutes).
- Remove and serve topped with the cherry tomatoes, extra onion, crumbled cotija, cilantro, and lime.