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Cheesy Tortilla Skillet

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"My sister-in-law Lyndsie is obsessed with tortilla soup. I swear, every winter she asks me to create a new recipe for it. Well, I already have (a delicious) one on HBH, but this dish is my compromise. It is basically the toppings of tortilla soup in a skillet, lots and lots of vegetables, and just a touch of cheese. Lynds is a big fan of this one! I love to use Siete Foods tortilla chips for this dish. They come in really delicious flavors like jalape�o lime...and nacho cheese, which I swear taste just like the Doritos of my childhood. Use any flavor you love!"

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil
◦ 1 medium yellow onion, chopped
◦ 2 poblano peppers, seeded and chopped
◦ 2 bell peppers, seeded and chopped
◦ 2 teaspoons chipotle chile powder
◦ 2 teaspoons smoked paprika
◦ 1 teaspoon ground cumin
◦ 1 teaspoon dried oregano
◦ Fine pink Himalayan or sea salt and freshly ground black pepper
◦ 4 cloves garlic, finely chopped
◦ 1 � cups red enchilada sauce
◦ 1 cup cooked rice
◦ 1 (15.5-ounce) can black beans, drained and rinsed
◦ � cup fresh cilantro, chopped, plus more for serving
◦ Juice of 1 lime
◦ 1 � cups shredded Mexican cheese blend
◦ 2 cups tortilla chips
◦ Sliced avocado, for serving
◦ Plain Greek yogurt, for serving


Recipe

Preheat the oven to 425� F.

Heat the olive oil in a large oven-safe skillet over medium heat. When the oil shimmers, add the onion, poblanos, bell peppers, chipotle chile powder, paprika, cumin, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally, until very fragrant, 8 to 10 minutes. Add the garlic and cook until fragrant, 1 minute more.

Stir in the enchilada sauce, rice, beans, cilantro, and lime juice. Sprinkle � cup of the cheese over the rice. Add the tortilla chips on top, gently pressing them into the cheese. Sprinkle the remaining 1 cup cheese over top. Bake until the cheese is melted, about 10 minutes. Serve family style with more cilantro, sliced avocado, and yogurt.

Serves 6