Chipotle-Lime Chilaquiles
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
4servings 20minutes
Cook Time
30 minutes
Servings Prep Time
4servings 20minutes
Cook Time
30 minutes
  • 1 1/2cups canned sweet corndrained
  • 2tablespoons olive oil
  • 1/2 oniondiced
  • 2cloves garlicminced
  • 1 zucchinihalved lengthwise and thinly sliced
  • 2tablespoons canned diced tomatoes green chilies
  • 1 1/2cups vegetable broth
  • 14 oz. thick tortilla chips
  • 2 limeszested and juiced
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1/2cup queso frescocrumbled, for garnish
  • 1/2 bunch fresh cilantro leavesroughly chopped, for garnish
  • lime wedgesfor garnish
Homemade Red Salsa
  • 5-6 tomatoeschopped
  • 1(14.5 ounce) can petite diced tomatoes
  • 2 green onionsroughly chopped
  • 1/3cup red onionchopped
  • 1/3cup Fresh cilantroroughly chopped
  • 1clove garlicroughly chopped
  • 2tablespoons lime juice
  • 1/2teaspoons chili powder
  • 1/4teaspoon ground cumin
  • 1/2teaspoon sugar
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1tablespoon wateradd as needed
Starting the Chilaquiles
  1. Pour oil into skillet and cook onion and garlic, 2 to 3 minutes. Reduce heat to medium and continue to cook, 2 minutes. Stir in zucchini and cook, 4 to 5 minutes more. Add corn and toss together. Remove half the mixture from skillet and set aside.
Making the Homemade Salsa
  1. Combine all ingredients in a bowl, using an immersion blender, pulse in 1 second bursts until all ingredients are finely chopped.
Combining the Ingredients
  1. Add salsa, diced tomatoes, 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.
  2. Add lime zest and juice, season with salt and pepper, and gently fold together. Lower heat to a steady simmer and cover pan until all liquid has been absorbed, 12 to 15 minutes. Finish chilaquiles by topping with remaining zucchini and corn mixture, queso fresco and cilantro.
To Serve
  1. Serve with lime wedges.