Impossible™ Beef Chilaquiles Verdes
with Fresh Tomatillos & Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Saying chilaquiles is almost as fun as eating this lesser-known Mexican tortilla concoction. The contrast of oven-crisped chips and sharp green tomatillo and zucchini sauce is unbeatable. And it's mega loaded with plant-based ‘beef’ and melted cheese for a truly fulfilling munch fest.
We will send you:
- 225g Tomatillos
- 1 Scallion
- 14g Cilantro
- 1 Lime
- 2 Impossible™ beef burger patties (made from plants)
- 1 Green zucchini
- 60g Grated mozzarella
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Soy • Sulphites • Wheat
You will need:
Grater
Large oven-safe pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
12 g
Sodium
1610 mg
Total Carb
78 g
Sugars
11 g
Protein
40 g
Fibre
12 g
Preparation
Make the tortilla chips
- Preheat the oven to 450°F.
- Stack the tortillas and cut into 8 wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Bake, 4 to 6 min., until crispy.
- Set aside to cool.
Cook the crumbled patties
- Meanwhile, crumble the patties.
- In a large, oven-safe pan, heat a drizzle of oil on medium.
- Add the crumbled patties and cook, stirring occasionally, 3 to 5 min., until beginning to brown; season with the remaining spices and S&P.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, quarter the lime.
- Remove the husks from the tomatillos; small-dice.
- Grate the zucchini.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Roughly chop the cilantro leaves and stems.
Make the sauce
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the tomatillos, zucchini, white bottom of the scallion and S&P.
- Sauté, 3 to 5 min., until beginning to soften.
- Add 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 3 to 5 min., until beginning to thicken.
- Transfer all but ⅓ of the sauce into a medium bowl and add the juice of ½ the lime wedges and ½ the cilantro; stir well.
Assemble the chilaquiles
- To the pan of remaining sauce, in multiple layers, layer the tortilla chips, crumbled patties and sauce.
- Top with the cheese.
Broil the chilaquiles & serve
- Switch the oven to broil.
- Broil the chilaquiles, 2 to 4 min., until the cheese is melted and beginning to brown.
- Divide the chilaquiles between your plates.
- Garnish with the green top of the scallion, and remaining cilantro and lime wedges. Bon appétit!
