Chilaquiles Verdes with Green Peppers

The Mexican cuisine offers excellent ingredients for vegetarian dishes such as corn tortillas, beans, cheese, and a multitude of vegetables and fruits.

So there's almost always an option for tasty meat-free meals like our Vegetarian Chilaquiles Verdes featuring plenty of vegetables and crunchy corn chips (homemade of course)!

Method:

1. Preheat the oven to 175 degrees celsius. Mix the tomatillos/peppers, onions and garlic in a bowl with 4 tbsp oil and a drizzle of salt. Add the vegetables to a tray and bake them in the oven until they're soft and slightly charred/burnt.
2. Cut each of the tortillas into 6 pieces and brush with the rest of the oil. Spread them out in a single layer on a baking tray and bake for 14 mins. (turn them halfway) until they're crispy and golden.
3. Blend the baked vegetables with the Tingly Habanero Sauce, lime juice and cilantro. Add to a pot and let simmer for 5 mins. while stirring often. Add the stock and simmer for another 2 mins.
4. Add the chips to the sauce and let it simmer for 6-8 mins. while stirring until most of the sauce has been absorbed by the chips.
5. Serve in 4 bowls with a tbsp of creme fraiche, sliced avocado, crumbled cheese, fresh cilantro and some Fiery Habanero Sauce. Buen provecho!