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.Â
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:
dairy, egg, soy and gluten free, vegan
[b]Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream[/b]
Ingredients
Instructions
Spicy Cumin Cream[/b]" thumbnail="" type="recipe"]
Biz says
This dish is right up my alley because I prefer savory to sweet breakfasts - yum!!
Kristina Sloggett says
hi Biz! yes, me too generally - every now and then I'll want something sweet, but usually end up having something savory WITH it anyway...
allie @ Through Her Looking Glass says
Spicy cumin cream....oh that sounds so delicious Kristina. Happen to have several perfectly ripe avocados begging to be eaten...best excuse ever to spoil my family and make this delicious breakfast!
Kristina Sloggett says
you should - I hope you do, enjoy! and yes - the Spicy Cumin Cream, oh so good.
Rebecca @ Strength and Sunshine says
It all just sounds like a heavenly combo! Yum! I've been loving working with pablanos recently!
Kristina Sloggett says
it is really good, Rebecca - we loved all the flavors and textures. poblanos are one of my favorites, they are all getting fired on the stove lately!
Kelly says
Wow! There are so many things that I want to devour with this recipe. I know you say it serves 4-6, but I fear I'd have a hard time stretching it past more than a few meals for myself as it looks divine!
Kristina Sloggett says
I know... the chips are not as crispy the next day, but if that doesn't bother you, the leftovers are great! what I want to do is just have all the toppings and sauce ready, like just stored in the fridge... and make single servings whenever. 🙂 all the flavors, so SO good.
Alisa @ Go Dairy Free says
Oh my heavens, everything about this dish looks amazing Kristina! Definitely seeking out those pumpkin chips, too.
Kristina Sloggett says
you will LOVE these chips, Alisa - so flavorful, and Jason even liked them! (he is not a squash fan in ANY way, I was happy to say he was eating the chips out of the bag, and LOVED the chilaquiles!).
Adriana Martin says
Chilaquiles is one of my favorite dishes of my culture this twist using poblanos instead of the salsa verde is a nice addition
Kristina Sloggett says
thank you Adriana - I know I took a few liberties with the traditional, but I am happy you approve of the poblano!
Kaitie says
This looks amazing! The cumin sauce would even be delicious as a dip for homemade fries. It is definitely something I want to make for home 🙂
Kristina Sloggett says
thanks Kaitie! oooh, now you have me craving home fries!
lindsay says
i feel like you are really a texan and need to move here. POBLANO LOVE!
Kristina Sloggett says
seriously. agreed. we have so many loved ones in ATX...
Kathy Hester says
These sound amazing! I was just in Mexico and ate plain chilaquiles with sauces. I love the idea of deluxe vegan ones!!
Kristina Sloggett says
these *are* deluxe, ha! 🙂
Allysia says
Ahh! Breakfasts in Austin! I lived there for six months, and that is one of many things I miss about the place. This is a beautiful breakfast/recipe! 🙂
Kristina Sloggett says
thank you Allysia! we love Austin - we spend a lot of time there and THE FOOD is probably my second favorite thing!