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Exotic Mushroom Chilequiles

9

yellow corn tortillas, fried

3

portobello mushrooms, medium diced and sautéed

1 1/2

cups

diced tomato

1

cup

diced scallions

2

cups

grated yellow cheddar cheese

1 1/2

cups

red chili veloute, recipe follows

1

cup

diced red onion

Smoked, Poblano Crema

1

Preheat oven to 350 degrees.

2

Layer 3 tortillas in the bottom of a well-greased 9 by 12 by 2-inch casserole

3

dish and coarsely crush the tortillas leaving fairly large sized pieces. Layer

4

with 1/2 the sauteed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then

5

sprinkle with 1/2 cup of cheddar.

6

Using your hands, compress the layers so that the ingredients are tightly

7

packed. Moisten layer with 1/2 cup of the veloute. Repeat the process with the

8

tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to

9

tightly pack the ingredients. Crush the remaining tortillas on top, then moisten

10

with remaining veloute and top with the remaining cheddar.

11

Cover with parchment and aluminum foil and bake about 45 minutes, or until

12

cooked throughout and all cheese is melted. Cool and cut into individual

13

servings.

Servings: 5

Yield: 5 Servings

Nutrition Facts

Serving size: 1/5 of a recipe (3.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

27.05

Calories From Fat (6%)

1.67

% Daily Value

Total Fat 0.2g

<1%

Saturated Fat 0.03g

<1%

Cholesterol 0mg

0%

Sodium 6.76mg

<1%

Potassium 183.18mg

5%

Total Carbohydrates 6.05g

2%

Fiber 1.68g

7%

Sugar 1.89g

 

Protein 1.17g

2%

Tips

For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes.