Chilaquiles are a very traditional Mexican dish, though you would be forgiven for thinking this is just another excuse to put nachos on our menu!
Chilaquiles with red sauce, avocado, bean salsa and Angel Foods cheddar
Cook time: 40 minutes
Heat the oven to 150 degrees Celsius.
Cut the corn chips into quarters and toss with a little oil. Lay on a baking tray. It doesn’t matter if they are overlapping a bit. Bake for 3 minutes, toss, then bake for another 3 to 5 minutes, until golden and crispy. Remove from the oven and immediately season with salt.
Watch them carefully they will burn!
Slice the garlic.
Open and strain the beans.
Finely dice the red onion and tomato.
Cut the avocado in half and remove the stone. Scoop the flesh, then dice.
Place in a bowl with the lemon juice and a pinch of salt.
In a medium pot on medium heat, add a splash of oil and fry the garlic for 30 seconds. Add the beans and warm through. Once the beans are hot, remove from the heat and fold through the tomato and red onion. Season with salt.
In a large pan, heat the salsa until it just starts to bubble. Add the cheese and corn chips. Gently mix until the cheese is melted and the chips are starting to get mushy.
Serve chips topped with beans, avocado salsa and coriander leaves.