Fool a Carnivore

Chilaqulies with Multi-Colored Peppers and Chipotle Sausage

Date: / By Nancy Olah

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Peppers are in abundance at my Farmers Market – and there are so many colorful new varieties that I want to try them all!

The ones pictured above are Sugar Rush Peach Peppers from my friends at Crouching Hippo – and even a few of them  lent quite a bite to my Chilaquiles last week! (The “peachier” they get in color – the hotter they are!)

First of all – if you’re not familiar with Chilaquiles, think of it as a Mexican lasagna – with corn tortillas (or even tortilla chips) serving as a stand-in for the lasagna noodles and salsa subbing for the tomato sauce.

But first you start with the peppers. . .

I used green, orange, red, and yellow sweet bell peppers (who can resist when they are 2 for $1), along with a judicious amount of the very hot Sugar Rush Peach Peppers.

Next, I used organic blue corn tortilla chips for my layers . .

and added protein (and heat!) by chopping up two Field Roast Mexican Chipotle Sausages. (No need to sauté, because they will be baking in the oven.)

A mixture of low fat cream cheese, salsa, egg, and cornstarch peaks out in between the layers, followed by salsa . . .

then cover tightly with aluminum foil and bake in a 350 degree oven for about 35 minutes.

Remove the foil and add shredded sharp white Cheddar or Monterey Jack . . .

. . . raise the oven temp to 375, and bake for another 10-12 minutes.

Let them cool for 10 minutes, while you shred some yellow and green zucchini, and sauté the pretty shreds with garlic and a touch of cumin in olive oil.

Add some ripe avocado cubes, tossed with some lime juice and bit of salt, and I had an easy and colorful supper for my Mexican food-loving hubby.

And the best part in my hubby’s humble opinion?  These chilaquiles are great for lunches . . . and keep getting hotter and hotter!

 

Nancy Olah

Chilaqulies with Peppers and Chipotle Sausage

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Weekend Meals
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 24- ounce jar salsa I use a mild salsa - but you do you!
  • 1/2 -2/3 bag of organic blue corn tortilla chips
  • 1-2 tablespoons extra virgin olive oil
  • 1 sweet Vidalia onion thinly sliced
  • 4-5 different kinds of colorful peppers start with a few sweet bell peppers and supplement them with cubanos, poblanos, and even some Sugar Rush Peach Peppers - if you can find them!
  • 2 8- ounce packages of low-fat cream cheese
  • 2 eggs
  • 2 tablespoons cornstarch
  • 1/2 package of Field Roast Mexican Chipotle Sausages 2 sausages, chopped
  • 4 ounces sharp white Cheddar or Monterey Jack shredded
  • 1 organic avocado chopped and mixed with lime or lemon juice and salt

Method
 

  1. Spray a 9" x 13" Pyrex baking dish with cooking spray. Spread about 1/2 cup of salsa over the bottom, and scatter two handfuls of blue corn chips (crumbled a bit) over the salsa. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a large skillet. Sauté the onion, followed by the peppers. Cook for about 8 -10 minutes.
  3. While the onions and peppers are cooking, put 1 cup of salsa in a food processor, along with the cream cheese, eggs, and cornstarch. Buzz it until combined, and then use a spatula to scrape down the sides of the food processor bowl - and then buzz again.
  4. Spread about half of the mixture from the food processor over the corn chips, and then spread the onions and peppers over the cream cheese/egg/salsa layer.
  5. Sprinkle on another layer of crumbled blue corn tortilla chips. Lightly spread about 1/2 cup more of salsa over the tortilla chips. Sprinkle on the chopped Field Roast Chipotle sausages.
  6. Cover with all of the rest of the cream cheese/egg/salsa mixture. Add the remaining crumbled blue corn tortilla chips. Spread the remaining salsa over the top. Cover with aluminum foil and bak for about 35 minutes.
  7. Remove the foil and sprinkle the Cheddar or Monterey Jack cheese over the top. Raise the temperature until 375 and cook for about 10-12 minutes. Remove from the oven and let it cool on a trivet or wire rack for about 10 minutes.
  8. Top each serving with some of the delicious chopped avocado mixture.
  9. Serve with shredded zucchini, sautéed in olive oil, with garlic, cumin, salt, pepper, and a squeeze of lime or lemon.

Notes

© 2019 Nancy Olah
All rights reserved.