New Mex Chilaquiles Recipe

Inspired by Summa

Time1h 30m

Serves4

Hatch chiles, Anasazi beans, tomatoes, potatoes, onions, garlic, corn chips, cheddar.

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Ingredients

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1
Prepare the Beans
Soak the Anasazi beans overnight in water, then drain. Cook the beans in fresh water until tender, about 1 hour. Drain and set aside.
2
Roast the Chiles
Roast the Hatch chiles over an open flame or under a broiler until charred. Place them in a paper bag to steam for 10 minutes, then peel, seed, and chop.
3
Cook the Vegetables
In a skillet, heat some oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add diced potatoes and cook until tender, about 10 minutes.
4
Combine Ingredients
Stir in the chopped tomatoes, roasted chiles, cooked beans, and season with salt and pepper to taste. Cook for an additional 5 minutes.
5
Layer the Chilaquiles
In a large baking dish, layer half of the corn chips, then pour the vegetable and bean mixture over them. Add the remaining corn chips on top.
6
Add Cheese
Sprinkle the cheddar cheese evenly over the top layer of corn chips.
7
Bake
Preheat the oven to 350°F (175°C). Bake the chilaquiles for 15-20 minutes, or until the cheese is melted and bubbly.