FunGuy’s Cinco de Mayo Chilaquiles

This may look similar to what can be found in any Tex-Mex restaurant, but trust that this is nacho average plate of chips and salsa!

Chilaquiles are a Mexican classic of corn tortilla chips smothered and sautéed in red sauce and loaded with beans, onions, and a variety of delicious extras. And because this is a FunGuy recipe there’s sure to be a thick layer of pan-fried mushroom goodness on there too!

DIRECTIONS:

1. Heat half of the olive oil in a sauté pan over medium high heat. Add the FunGuy mushrooms in a single layer and sauté for 4-5 minutes or until the edges are golden brown. Transfer to a bowl.
2. Peel the onion on a cutting board and cut it in half so that the rings stay whole. Slice one half and put aside for later. Dice the other half of the onion.
3. Add the rest of the oil to the pan and add the diced onion, sautéing for 1 minute. Next add the beans and lightly mash about half of them with the back of a wooden spoon. Pour in half of the broth and stir to combine. Reduce the heat to medium low and continue to stir frequently until the broth starts to thicken. Add the rest of the broth and let them cook until the broth has reduced by half and the beans have thickened. Taste and add salt as needed. Transfer the beans to a bowl and cover to keep warm.
4. Rinse out the sauté pan, dry it, and return it to the burner.
5. Pour the salsa into the pan and let it come to a simmer over medium low heat. Allow it to simmer about 5 minutes then add the corn tortilla chips to the pan. Stir the chips so they are covered in the sauce and cook until they just start to become soft. Transfer the cooked chips to a large plate.
6. Top the chilaquiles with the cooked beans, mushrooms, any leftover salsa in the pan, onion slices, avocado, queso fresco, jalapeno, and cilantro.
7. Serve immediately!

Have a Fun meal!