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 jalapeño lime...and nacho cheese, which I swear taste just like the Doritos of my childhood. Use any flavor you love!"
List of Ingredients
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 medium yellow onion, chopped
â—¦ 2 poblano peppers, seeded and chopped
â—¦ 2 bell peppers, seeded and chopped
â—¦ 2 teaspoons chipotle chile powder
â—¦ 2 teaspoons smoked paprika
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon dried oregano
â—¦ Fine pink Himalayan or sea salt and freshly ground black pepper
â—¦ 4 cloves garlic, finely chopped
â—¦ 1 ¼ cups red enchilada sauce
â—¦ 1 cup cooked rice
â—¦ 1 (15.5-ounce) can black beans, drained and rinsed
â—¦ ½ cup fresh cilantro, chopped, plus more for serving
â—¦ Juice of 1 lime
â—¦ 1 ½ cups shredded Mexican cheese blend
â—¦ 2 cups tortilla chips
â—¦ Sliced avocado, for serving
â—¦ 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 ½ 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
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