Daring Chill-aquiles

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…


25 minCook

10 minPrep


  • 1 pouch Daring Original Pieces, frozen
  • 4 tsp canola oil, divided
  • 1 tsp chili powder
  • ½ yellow onion, diced
  • 3 cloves garlic, thinly-sliced
  • 16 oz container store-bought, mild salsa
  • ½ cup vegetable stock
  • 1 chipotle pepper, diced (from 1 can chipotles in adobo) + 1 tsp sauce
  • Kosher salt
  • 8 oz silken tofu
  • 1 tsp chopped cilantro (plus more for serving)
  • 1 tsp lime juice
  • ½ tsp garlic powder
  • 2 large handfuls corn tortilla chips
  • 1 avocado, diced
  • Black pepper

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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