This one’s for Kathy of the mangoes and mojitos blog. She probably doesn’t know that her well-timed words on several occasions have kept me from giving up on blogging.
Somewhere I have an actual chilaquile recipe from a friend, and I have several saved in my allrecipes.com recipe “box.” Oh, and there’s one in my copy of Authentic Mexican (Bayless). Somehow, though, cheater chilaquiles are always what ends up in the oven. So here’s how that goes.
1. Lightly grease a 9×13 pan, and preheat oven to 350.
2. Put about 3 cups of precooked beans in the bottom. I used a mix of black and pinto beans that I had cooked and frozen a while back. You could also used precooked chicken, sausage, etc. Once I made them with leftover rice and beans. My beans had a little broth with them from when they were originally cooked. If your protein doesn’t, add maybe 1/2 cup broth.
3. Mix about 1/2 cup of your favorite salsa with the beans or meat.
4. Put on a thin layer of shredded cheese. I used the Mexican blend shredded cheese from Costco.
5. Next is a generous layer of your favorite tortilla chips. Ours are the strips from Costco in the giant bag (natch).
6. Optional: thin layer of sliced onions, cooked to slightly soft before adding to this dish.
7. A generous layer of cheese. I adjusted the thickness of the onion and cheese layers in different parts of the dish so each eater could have their own section just the way they preferred.
8. Cover with foil. Our pan had some freeboard after filling so the cheese didn’t stick to the foil.
9. Bake covered for about 15 mins. Then uncover and cook for about 10 minutes more. Serve with salsa, sour cream, or your favorite sides.