Baked Chilaquiles
Hard because of the requirement of both ranchero and adobo sauce.
- 1 large bag tortilla chips
- 8 oz asadero cheese, shredded
- 2 cups ranchero sauce, see recipe
- 2 cups adobo sauce, see recipe
- 1 cup chorizo
- 1 cup cooked and pulled chicken, say from a leftover beer butt…
- 1 small white onion, julienned
- 1 small red bell pepper, julienned
- 1 small poblano, julienned
- 1 tsp garlic, minced
- 1 tsp shallots, minced
- 1 Tbsp oil
Begin by cooking the chorizo in a heavy bottom pan with the oil. Drain off the fat and add chicken, onion, peppers, shallots, and garlic. Cook until the vegetables are wilted but still a bit crunchy. Remove from heat. Mix the adobo and ranchero together and check the seasonings. Grease a 9"x13" baking dish. Add a little of the adobo-ranchero mix in the bottom of the pan. Add a layer of chips, then a layer of the chorizo mix, and a layer of cheese. Top with more of the adobo sauce and repeat layers like lasagna. I usually stop at three. Bake, covered at 350 degrees for 25-30 minutes. Remove foil and bake until top is brown and delicious. Let cool before trying to cut and serve. I usually serve on a bed of ranchero and topped with a fried egg, sour cream, and a large sprig of cilantro.