Name: Chipotle-Lime Chilaquiles
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 ears sweet corn -; 2 tbsp. extra-virgin olive oil -; 1/2 sweet onion, diced -; 2 cloves garlic, minced -; 1 medium zucchini, halved lengthwise and thinly sliced -; 2 1/2 c. store-bought red salsa -; 2 tbsp. minced chipotle peppers in adobo sauce -; 1 1/2 c. low-sodium chicken broth -; 14 oz. thick tortilla chips -; Juice and zest of 2 limes -; Kosher salt -; Freshly ground black pepper -; 1/2 c. queso fresco, crumbled, for garnish -; 1/2 bunch fresh cilantro leaves, roughly chopped, for garnish -; 1/2 avocado, thinly sliced, for garnish -; Lime wedges, for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chipotle-Lime Chilaquiles

1. 2 ears sweet corn -

2. 2 tbsp. extra-virgin olive oil -

3. 1/2 sweet onion, diced -

4. 2 cloves garlic, minced -

5. 1 medium zucchini, halved lengthwise and thinly sliced -

6. 2 1/2 c. store-bought red salsa -

7. 2 tbsp. minced chipotle peppers in adobo sauce -

8. 1 1/2 c. low-sodium chicken broth -

9. 14 oz. thick tortilla chips -

10. Juice and zest of 2 limes -

11. Kosher salt -

12. Freshly ground black pepper -

13. 1/2 c. queso fresco, crumbled, for garnish -

14. 1/2 bunch fresh cilantro leaves, roughly chopped, for garnish -

15. 1/2 avocado, thinly sliced, for garnish -

16. Lime wedges, for garnish -

How to cook deliciously - Chipotle-Lime Chilaquiles

1. Stage

Preheat oven to 375°. In a large skillet over medium-high heat, add corn and sear, turning cobs every 2 minutes to evenly char. Remove corn from skillet and slice kernels off each cob, discarding the cobs.

2. Stage

Add salsa, adobo, and broth and stir together. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more. Repeat until all chips have been added and evenly mixed.