Chilaquiles with Poblano Sauce

Recipe and photo by Lauren McElwain


A little extra time is needed to create this dish, but the effort is worth the flavors, especially for a date night at home or other special occasion. Start by making the sauce, and then cook the veggies and assemble. Adjust to your liking by adding pan-cooked chicken or sauteed shrimp to the finished dish. Read more of Lauren McElwain’s recipes at invitationmag.com/food-blog or thefiligreefig.wordpress.com


Poblano Sauce

  • 1 poblano pepper

  • 2 cloves garlic

  • 1 jalapeno pepper, optional

  • 1 tablespoon olive oil

  • 2 cups milk

  • Pinch of cumin

  • Pinch of nutmeg

  • 2 tablespoons butter

  • 2 tablespoons flour

  • Lime juice

In a roasting pan, brush the poblano pepper, garlic cloves and jalapeno (if you don’t love spicy food, skip the jalapeno) with olive oil, and roast at 425°F in the oven for 16-20 minutes, turning once or twice during cook time. When the peppers are done, remove the outer skin and seeds.


In a blender, combine the roasted peppers and garlic, milk, cumin and nutmeg. Blend until very smooth. Set aside.


Make a roux by melting the butter in a saucepan over medium heat. Whisk in the flour until completely combined and starting to bubble. Add the poblano milk and continue to whisk over medium heat until it starts to thicken. Add the juice of ½ or 1 lime, to taste.

When sauce is thickened, remove from heat and set aside.


Chilaquiles

  • 1 zucchini

  • 1 squash

  • 1 yellow bell pepper

  • 1 orange bell pepper

  • 4-6 radishes

  • 2 tablespoons olive oil

  • 3/4 cup fava beans, edamame or lima beans

  • Salt, to taste

  • Pepper, to taste

  • Cumin, to taste

  • Lime juice, to taste

  • Tortilla strip chips

  • Handful grape tomatoes, sliced

  • Shredded cheddar cheese for topping

  • Fresh cilantro for topping

  • Lime wedges for garnish

Chop all vegetables into bite-sized pieces. In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Add the vegetables and beans to the pan. Sprinkle with salt, pepper, cumin and lime juice, and stir fry until cooked to desired tenderness.


To assemble, pour several large spoonfuls of sauce onto the bottom of the plate. Cover with a handful of tortilla chips. Next, layer on the veggie mixture and the tomatoes. Add shredded cheese and fresh cilantro for toppings, as desired. Serve immediately with extra lime wedges.

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