The perfect combination of crispiness and melt-in-your-mouth deliciousness, these chilaquiles feature chile-spiced Daring Original Plant Chicken Pieces and store-bought tortilla chips. Basically, this is the chillest meal to whip up super fast, whenever that craving hits…
4Serves
25 minCook
10 minPrep
Place a large skillet over medium-high heat. When hot, add 2 tsp canola oil, swirling to coat the skillet. Add the Daring Original Pieces in one even layer and sprinkle all over with the chili powder. Sear for 5-6 minutes on each side, or until cooked through and golden brown. Remove to a plate and reserve.
Wipe out the skillet, and add another 2 tsp canola oil, swirling to coat. Sauté the onion and garlic until the onion is translucent and softened — about 4-5 minutes. Turn heat to medium and add the salsa, vegetable stock, diced chipotle, adobo sauce, and ¼ tsp kosher salt. Bring to a boil, then simmer for 7-8 minutes — the sauce should be thick and glossy.
Carefully pour the salsa mixture into a blender and blend for 20-30 seconds, or until completely smooth. Taste, and adjust with more salt if needed. (This will depend on your store-bought salsa.) Reserve salsa rojo until ready to serve.
To make the vegan crema, add the silken tofu, cilantro, lime juice, garlic powder, and ½ teaspoon kosher salt to the bowl of a food processor, and blend until smooth.
To serve, add the tortilla chips to a large bowl and pour the salsa rojo overtop. Toss to coat each chip in the sauce, then add back to the large skillet. Top with the chili-spiced Daring Pieces, cilantro, and avocado, then drizzle with vegan crema and finish with freshly cracked black pepper. Serve directly out of the skillet.
