Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream

Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream - one of our favorite breakfast dishes gets a seasonal flavor addition with generously sauced pumpkin tortilla chips - yum!

 

Chilaquiles remind me of late breakfasts during SXSW. Actually, just any late breakfast in Austin.

Jason and I both love chilaquiles, we tend to order them on brunch menus. I have only made them a couple times in the past - once in place of New Years Tamales, and once after our 2012 December in Mexico.

I recently made a double batch of my Green Enchilada Sauce, and had a chilaquiles craving. I have some great flavors going on in this recipe. Mild poblano, warm ginger, and pumpkin.

Yes, pumpkin. I have been scarfing these Harvest Pumpkin Tortilla Chips like they were a Seasonal Limited Edition. Ah wait - they are - go find some before they are out! While I am all about year round pumpkin, there are a few seasonal pumpkin items I can get into - these chips are tasty, and really could go either sweet or savory. I dipped a few into some Pumpkin Cheesecake Spread and that worked. Then I thought of chilaquiles...

Chilaquiles are all about the chips and sauce, right? Whenever I make them, I have to hurry to add all the toppings, or I'd simply stand there at the stove, sneaking chips right out of the sauce...

The mildly spiced pumpkin chips go so well with the flavors of fire roasted poblano and the ginger in my Spicy Cumin Cream - some serious flavor and texture in this satisfying comfort food.

Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream

YIELD: 4-6 servings

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 fresh poblano pepper
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups fresh corn (or canned / frozen if not in season)
1 avocado, peeled and pitted
½ small yellow onion
1 recipe Green Enchilada Sauce
2 tablespoons Spicy Cumin Cream (recipe follows)
11 ounces (one package) Harvest Pumpkin Tortilla Chips
3-4 tablespoons Spicy Cumin Cream, to drizzle over top

INSTRUCTIONS:

Place poblano pepper directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes. Once cooled, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.

Prep all remaining ingredients before beginning: slice avocado and onion, set aside as toppings. Combine black beans and corn in small saucepan, warm over medium heat.

In large skillet, combine Green Enchilada Sauce and 2 tablespoons Spicy Cumin Cream. Stir until sauce bubbles, turn off heat.

Add tortilla chips, stir / fold to coat all chips completely. Quickly top with warmed beans and corn, avocado, onion. Drizzle with Spicy Cumin Cream.

Serve immediately.

Spicy Cumin Cream

YIELD: 1 cup

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 cup raw cashews, soaked several hours
½ inch fresh ginger root, peeled and minced
1 tablespoon ground cumin
1 teaspoon sea salt
½ to ¾ cup water (start with ½ c, increase for desired consistency)

INSTRUCTIONS:

Rinse and drain soaked cashews.

Add cashews, minced ginger, ground cumin, sea salt, and ½ cup water to blender. Blend at highest speed until smooth. Add another ¼ cup water to thin if needed. 

chips and sauce, am I right?

if you have everything made ahead of time and chillin' as prep or leftovers in the fridge, you can so make a single serving chilaquiles - I did that for breakfast this morning!

 

 

 

printable Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream recipes:

 

Yield: 4-6 servings

[b]Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream[/b]

Print

dairy, egg, soy and gluten free, vegan

Ingredients

• 1 fresh poblano pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 ½ cups fresh corn (or canned / frozen if not in season)
• 1 avocado, peeled and pitted
• ½ small yellow onion
• 1 recipe Green Enchilada Sauce
• 2 tablespoons Spicy Cumin Cream (recipe follows)
• 11 ounces (one package)
• Harvest Pumpkin Tortilla Chips
• 3-4 tablespoons Spicy Cumin Cream, to drizzle over top

Instructions

1. Place poblano pepper directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes. Once cooled, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
2. Prep all remaining ingredients before beginning: slice avocado and onion, set aside as toppings. Combine black beans and corn in small saucepan, warm over medium heat.
3. In large skillet, combine Green Enchilada Sauce and 2 tablespoons Spicy Cumin Cream. Stir until sauce bubbles, turn off heat.
4. Add tortilla chips, stir / fold to coat all chips completely. Quickly top with warmed beans and corn, avocado, onion. Drizzle with Spicy Cumin Cream.
5. Serve immediately.

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