Chilaquiles

Chilaquiles
Monday June 2

Strangely enough, we haven't done chilaquiles for over a year. But we had bought and roasted some poblano chiles, which inspired us to do a vegetarian version of the recipe.

So no chorizo this time, just layers of chips, cheese, and pico de gallo made of chopped tomatoes, onions, and loads of the coriander that was bolting in the garden. Holt had gotten the layers all ready, and had topped the casserole with yogurt, when he realized he'd forgotten the poblanos that inspired the whole damn thing. So he tunneled the chopped poblanos in, and it all came out fine in the end.