Chips smothered in pipian verde, smoked chick’n, squash, & queso fresco
Short History: Chilaquiles come from the early Aztecs – the word derives from an Aztec word meaning “chiles and greens.” It is believed that chilaquiles were first brought to America through a cookbook called “The Spanish Cook” by Encarnación Pinedo in 1898. Today, they have become immensely popular throughout North America especially, with people who are looking for authentic traditional meals with modern twists! This variation from The Vegan Taste is a great source of fiber, magnesium, calcium, phosphorus, selenium, and more!
Reheating Instructions: Warm the ingredientes from the container in a pan over medium. Plate the bagged chips on a plate and top with the mix from the pan.
“A delightfully yummy medley of flavors and textures. Loved these chilaquiles!” – Linda St. from Scottsdale
“Very good, my husband’s favorite of the week. The flavors were fresh and bright. The crunchy chips provided a nice contrast to the topping.” – Susan Fr. from New River