Baked Green Chile Chilaquiles

Have you ever had chilaquiles before?  I had not and this recipe sold me on them for life.  Traditionally, chilaquiles are fried strips of corn tortillas (in this case I used tortilla chips) with green or red salsa or mole poured over top.  The whole thing is topped with a fried egg, beans, avocado, queso fresco or sour cream (to name a few options).  This one uses salsa verde and black beans.  I served it for dinner but chilaquiles are traditionally a brunch item and I think it would be delicious with an over easy egg on top!  Plus, it's vegetarian and very inexpensive to make!  Enjoy!

Baked Green Chile Chilaquiles (adapted from Every Day with Rachael Ray, October 2013)

1 T. extra virgin olive oil

2 poblano peppers, cut in thin strips

3 cloves garlic, minced

3 c. salsa verde (I used Herdez)

1/3 c. fresh cilantro, chopped

1 t. salt

6 oz. corn tortilla chips

8 oz. shredded Monterey jack cheese

1 (15 oz.) can black beans

1 avocado, sliced

2 green onions, thinly sliced

1 lime, cut into wedges

Preheat the oven to 400.  In a large skillet heat the olive oil over medium high heat and add the poblanos.  Cook until they begin to brown, about 5 minutes.  Add the garlic and cook for 30 seconds.  Stir in the salsa and bring to a simmer.  Remove from the heat and add the cilantro and salt.

Place half the chips in a 2 quart baking dish that has been sprayed with nonstick cooking spray.  Top with half of the salsa mixture, half of the cheese and half of the beans.  Repeat the layering with the remaining chips, salsa mixture, cheese and beans.  Bake until the casserole is hot and the cheese melts, 18 to 20 minutes.  

Top with the avocado and garnish with green onion.  Serve with the lime wedges.

6 servings (489 calories each serving) according to my calculator on loseit.com