I am always on the lookout for easy, weeknight meals to make for my family. Gathering with them around the table every night is my favorite time of the day. I look forward to hearing their stories and to laughing and cutting up with the kids. I don’t always look forward to spending a huge chunk of my evening cleaning up the kitchen afterwards though. This poblano chilaquiles casserole combines all of my family’s favorite foods in one dish: peppers, tomatillos, black beans, and chips. It is essentially a fancy version of nachos that has been kicked up a notch so that it is hearty enough to be a complete meal. The baking time in the oven allows for me to wash up my skillet and knife so all that is left after dinner is our plates and the casserole dish. Hooray for tasty food with easy clean up!!
Our daughter, Eliza, described this dish as “zingy” which really is an appropriate description. It gets its “zing” from the tomatillo salsa, followed by the subtle heat from the poblano pepper. The fast and smokey black beans are quick because they are canned, but the addition of a few spices makes them taste like they have been slowly simmering on the stove top all day. Don’t you just love a taste bud fake out like that?
- 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
- 1 batch of fast & smokey black beans, drained
- Garnish suggestions:
- 1 avocado, diced
- 1 lime, cut into wedges
- 3 tablespoons minced cilantro
- 1 tablespoon minced chives
- 1 Roma tomato, seeded and diced
- Quick pickled peppers
- Roasted Poblano Cashew Cream
- Sour cream
- 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.
Save Recipe 
This sounds wonderful! I love the idea of making this into a casserole. Yum!
Thanks Ashley! I love any recipe that can turn snack food into a hearty meal:) Nachos being my FAVORITE snack food:)