Chipolte-Lime Chilaquiles Recipe

Name: Chipolte-Lime Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Corn; 2 tablespoons Olive Oil; 1/2 Onion [diced]; 2 teaspoons Garlic [minced]; 1 Zucchini [halved lengthwise and thinly sliced]; 2 1/2 cups Salsa; 3 tablespoons Chipotle Peppers in Adobe Sauce [minced; 1 1/2 cups Chicken Broth; 14 ounces Tortilla Chips; 2 Limes [zest and juice]; 1/4 teaspoon Salt; 1/8 teaspoon Peppers; 1/2 cup Feta Cheese; 1/2 bunch Cilantro {chopped]; 1/2 Avacado [sliced thin for garnish]

Servings: persons

1 cup Corn
2 tablespoons Olive Oil
1/2 Onion [diced]
2 teaspoons Garlic [minced]
1 Zucchini [halved lengthwise and thinly sliced]
2 1/2 cups Salsa
3 tablespoons Chipotle Peppers in Adobe Sauce [minced
1 1/2 cups Chicken Broth
14 ounces Tortilla Chips
2 Limes [zest and juice]
1/4 teaspoon Salt
1/8 teaspoon Peppers
1/2 cup Feta Cheese
1/2 bunch Cilantro {chopped]
1/2 Avacado [sliced thin for garnish]

1
1. Preheat oven to 375u00b0. In a large skillet over medium-high heat, add corn and sear, turning cobs every 2 minutes to evenly char. Remove corn from skillet and slice kernels off each cob, discarding the cobs.
2
2. 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
3
3. Add salsa, adobo, 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
4
4. Add lime zest and juice, season with salt and pepper, and gently fold together. Bake until all liquid has been absorbed, 12 to 15 minutes. Finish chilaquiles by topping with remaining zucchini and corn mixture, queso fresco, sliced avocados, and cilantro. Serve with lime wedges

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Corn, 2 tablespoons Olive Oil, 1/2 Onion [diced], 2 teaspoons Garlic [minced], and more.

Yes, Chipolte-Lime Chilaquiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chipolte-Lime Chilaquiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions