Can you believe it? Two SRC blog posts in one month?!? When Jane of Heritage Cooks contacted me a few days ago about helping out an orphaned blog I jumped at the chance. After all, I would have to be crazy to turn down being introduced to another great food blog full of great ideas. I went right on over to check out Cookin With Chopin and was quickly blown away by the A-MAZING photography and the incredibly delicious recipes jumping out all over the place. After visiting Germany in my other SRC post I decided to keep with the international theme and see where my stomach would land. It didn’t take me long at all to stumble across the perfect recipe for my Tex-Mex loving household: Chilaquiles! Many moons ago when I was in college there was an amazing Mexican restaurant down the street that served up this delicious casserole and after deciding to be adventurous one night and not getting the Enchiladas Verde I was hooked. From the melted cheese to the crunch of the chips to the perfect salsa blended with whatever protein your heart desires this meal is just right. Plus it comes together in no time at all and I have a feeling it would also be right at home in the slow cooker, altho some crunch might be lost with that. I did make some changes, but nothing huge. Switched the chicken for a mixture of black and pinto beans and also added some jalapenos to the salsa in order to give it more of a kick.
Needless to say this recipe was D-E-L-I-C-I-O-U-S! I plan on giving it a try with the salsa verde and maybe upping the heat with serrano peppers instead of the jalapenos. So a big thanks to Ginny for sharing this recipe and bringing back some great college memories in the process!