Friday, August 10, 2012

Chickpea & Poblano Chilaquiles

My second version  of chilaquiles might be even better than my first. The chili verde sauce is easy and quick to make and can roast while you prepare the toppings. Chilaquiles aren't eaten just for dinner, but typically for breakfast, a perfect way to use up stale chips from the night before.

Fresh tortillas tossed with green sauce and topped with chickpeas, grilled poblanos, corn, yukon potatoes and lime.

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Chili Verde Sauce
1 lb fresh tomatillos, quartered
1 sweet onion, quartered
4 garlic cloves, smashed
2 green Anaheim chili's, seeded or not depending on your heat tolerance
2 tbl extra virgin olive oil
salt and pepper
1/2 tsp organic cane sugar

Preheat the oven to 450.
Toss the tomatillos, onions, garlic and chilis with olive oil, salt and pepper. Roast on a baking sheet for 15-20 minutes until soft and lightly charred.
Transfer to a blender and add the sugar. Blend until smooth. Taste and add salt and pepper to season.
 Chickpea & Poblano Chilaquiles
serves 4
1 poblano pepper
1 corn cob
2 tbl extra virgin olive oil
1 small red onion, minced
4 baby yukon potatoes, quartered
2 garlic cloves, minced
salt and pepper
1-15oz can chickpeas, drained and rinsed
1 1/2 cups water
3 tbl chopped fresh cilantro
2 limes, quartered
Chili verde sauce
10 oz tortilla chips

Char the poblano and corn cob on a grill or under the broiler. Cut the poblano into medium pieces and slice the corn off the cob. Set aside.
Saute the onion and potatoes in olive oil for 5 minutes. Add the garlic and season with 1 tsp salt and 1/2 tsp pepper. Cook until the garlic is fragrant, 2 minutes. Add the chickpeas and water and bring to a boil. Cover and cook for 10 minutes or until the potatoes have cooked through completely. Remove the lid and add the peppers and corn. Cook until all of the liquid has evaporated. Add the cilantro and season with 1 lime. Remove the vegetables from the pan and add the verde sauce.
Once the sauce has heated up, add the tortillas and toss until soft but not completely soggy.
Serve the chips and salsa under the vegetables.

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