Chipotle pork Chilaquiles with gluten free corn chips
Serves: 6 to 8
Prep Time: 8 minutes
Total Time: 50 minutes
8 ounces ground pork
2 Tablespoons avocado oil or other light cooking oil of choice
1 Tablespoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 jar (24 ounce) mild, gluten free salsa
1 Tablespoon gluten free chipotle chile in adobo sauce
1/2 cup gluten free, reduced-sodium chicken broth
1 can (15 ounce) black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon fresh ground black pepper
8 ounces gluten free corn tortilla chips
2 cups shredded Monterey Jack cheese
2 cups crumbled queso fresco
1/2 cup sliced radishes, for serving
2 Tablespoons minced cilantro leaves, for serving
1. Preheat Oven: Adjust oven rack to middle position. Preheat oven to 350 degrees.
2. Prep Pan: Generously coat a 2-quart casserole dish with vegetable cooking spray. Set aside.
3. Cook Pork: Heat oil in a large skillet over medium heat until shimmering. Add pork, paprika, garlic, oregano, coriander and cumin and cook, mashing pork with a potato masher until pork is cooked through, about 5 minutes.
4. Make Sauce: Add salsa, chipotle and broth to food processor and pulse until smooth.
5. Simmer Pork: Add sauce to skillet with the pork and stir well to combine. Bring to a simmer over medium heat and cook until sauce is thick, about 15 minutes. Add beans, chopped cilantro, salt and pepper and stir to combine.
6. Layer & Bake: Add 1/3 of the chips to the prepared pan and spread out in an even layer. Spread 1/3 of the sauce evenly over the chips. Spread 1/3 of each of the cheeses over the sauce. Repeat with remaining chips, sauce and cheese, ending with a layer of cheese on top.
7. Bake & Serve: Bake until hot and bubbly and the cheese is melted, about 15 minutes. To serve, scatter sliced radishes and cilantro leaves on top. Enjoy!
