A spicy, tart, & tangy casserole made by layering tortilla chips, smokey black beans, sauteed peppers & onions, and jalapeno jack cheese. Perfect for game day or a quick weeknight dinner!
Ingredients
2 tablespoons olive oil
1 poblano pepper, seeded and diced
½ cup diced white onion
2 cloves garlic, minced
2 cups tomatillo salsa (I prefer homemade, but store bought is fine too)
⅓ cup chopped cilantro, plus more for garnish
Kosher salt
1 (6 ounce) bag of tortilla chips (I use an assortment of jalapeno, blue corn, and lime chips for extra flavor)
1½ cups shredded jalapeno jack cheese or vegan cheese
Preheat the oven to 400°F. In a large skillet, heat the olive oil over medium-high heat. Add the poblano and onion, then cook until they are beginning to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatillo salsa and bring to a simmer. Remove from the heat, stir in the ⅓ cup of cilantro, and season to taste with salt.
Place half of the chips in a 9 X 13 baking dish. Spoon half of the pepper and onion mixture over the top of the chips, layer on half of the cheese, and half of the beans. Add an additional layer of chips and top with the remaining pepper and onion mixture, cheese, and beans. Bake for about 15-18 minutes or until the casserole is warmed through and the cheese is melted.
Garnish with the tomato, minced herbs, avocado, pickled peppers, and cashew cream if using. Squeeze a lime wedge over the top and enjoy.
Recipe by Potluck at Oh My Veggies at https://potluck.ohmyveggies.com/poblano-chilaquiles-casserole/