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Chilaquiles Suprema

Ingredients

  • 1 small eggplant/avocado
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 6 corn tortillas (or chips)
  • 1 large onion, chopped
  • 1/4 pound mushrooms, sliced
  • 1/4 cup slivered almonds
  • 2 cloves garlic
  • 1 (16 ounce) can tomatoes
  • 1 (15 ounces) can tomato sauce
  • 1 (4 ounce) can green chiles
  • 1/2 cup black olives
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 3/4 pound Monterey jack cheese
  • 1 cup sour cream

Instructions

  1. Cut eggplant in half lengthwise. Cut crosswise into 1/2-inch slices. Arrange in pan single layer; sprinkle with salt. Brush with oil; broil.
  2. Sauté onion, mushrooms and almonds in oil. Stir in garlic, tomatoes with liquid, tomato sauce, chiles, olives, chili powder, salt, oregano and coriander. Bring to boil; lower heat and cover 20 minutes; uncover, simmer 10 minutes.
  3. In 2 1/2-quart dish, layer 1/3 tomato sauce, 1/3 eggplant, 1/3 chips and Jack cheese. (Reserve sour cream, 3/4 cup jack cheese and chips.)
  4. Bake at 350 degrees F for 45 minutes.



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