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Vegetarian

Ingredients

Steps

Nutritional Information

Chilaquiles-Style Breakfast Casserole

Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Drain beans and tomatoes and green chilies. Place chips in large bowl; drizzle 1 cup enchilada sauce over chips and toss to coat evenly.

Spread chips in even layer in dish. Bake 10 minutes, rotating dish halfway through baking time. Spoon beans, tomatoes and green chilies, and remaining ⅓ cup enchilada sauce evenly over chips. Top evenly with cheese.

Make 6 shallow wells in casserole; crack 1 egg into each well. Bake 25–30 minutes until cheese is melted and eggs are 160°F. Remove from oven and let stand 5 minutes.

Meanwhile, chop cilantro coarsely (¼ cup). Sprinkle casserole with cilantro and green onions. Drizzle with taco and cheese sauces. Serve.

tray holding 7 sliders with golden-brown buns

Appetizers & Snacks

Nutritional information

Jackfruit Barbecue Sliders

Halve dinner rolls; chop cilantro finely (1/4 cup). Combine in bowl: cabbage, cilantro, lime juice, oil, salt, and pepper. Heat jackfruit following package instructions.

Build sliders by topping bottom halves of buns evenly with jackfruit, slaw, and top buns. Serve.

Instructions

Other preparation methods

Platanos Maduros (Fried Sweet Plantains)

Peel plantains and cut into quarters. Preheat oil in medium saucepan on medium 2–3 minutes. 

Add 4 plantain quarters at a time; fry 4–5 minutes on each side or until golden. Remove and drain on paper towels; season with salt. 

Colombian-Style Arepas

 Melt butter. Combine in large bowl: corn meal, salt, hot water, and 2 tablespoons melted butter; mix well. Let dough sit 2 minutes to hydrate. Form dough into 20 equal balls, then flatten each ball into a disc. 

Heat large, nonstick sauté pan on medium 2–3 minutes. Add 1 tablespoon each butter and oil to pan. Place 6–8 arepas in pan; cook 4–5 minutes on each side until lightly golden and cooked through. Repeat with remaining butter, oil, and arepa dough; serve warm. 

Hogao (Colombian-Style Salsa)

Slice onions thinly; chop tomatoes and garlic coarsely.

Heat oil in large sauté pan on medium 2–3 minutes. Add remaining ingredients and cook 8–10 minutes, stirring occasionally, until thickened. Chill until ready to serve.

Guava Pastelitos (Guava Pastries)

Preheat oven to 400°F. Place puff pastry sheets out to soften. Cut guava into pieces and place in a medium saucepan with lemon juice and water; heat on medium. Cook 4–5 minutes, stirring occasionally, or until melted and combined. Remove from heat; set aside.

Line baking sheet with parchment. Unroll pastry sheets and cut each into 9 equal squares (18 squares total). Place 9 pastry squares on baking sheet and brush edges with egg substitute (about 1/4 cup). 

Spoon about 2 tablespoons guava mixture in center of 9 pastry squares, then top with remaining 9 pastry squares, pressing edges to crimp. Brush tops of pastries with remaining 1/4 cup egg substitute, then cut 3 slits on top of each pastry to vent.

Bake pastries 10 minutes, then reduce heat to 350°F. Bake 18–20 minutes or until golden. Cool 5 minutes before serving.

Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Tostones (Fried Plantains)

Peel plantains and cut into 1-inch-thick slices.

Preheat oil in heavy frying pan over medium heat 3–5 minutes. Fry plantain slices (in batches) 4–5 minutes until light golden. Flatten plantains to about 1/4-inch thickness using a rolling pin (or mallet). Fry flattened slices 4–5 minutes until golden yellow on both sides. Sprinkle with salt and cilantro (if using) and serve immediately, with mojo sauce on the side (if using).

Tembleque (Coconut Pudding)

Whisk cornstarch, sugar, and salt until blended. Transfer mixture to medium saucepan; whisk in coconut milk.

Add cinnamon stick and bring mixture to boil, stirring constantly. Reduce heat to low; simmer 5–6 minutes, stirring continuously until mixture becomes very thick.

Remove cinnamon stick; pour pudding into 9-inch round cake (or pie) pan. Chill 1 1/2–2 hours until firm and set. Sprinkle with cinnamon; slice and serve.

Quesadilla Fundido Dip

Preheat large, cast iron skillet on medium 2–3 minutes. Chop onion and bell pepper. Add oil, garlic, and crushed red pepper to skillet; cook and stir 1–2 minutes or until garlic is golden and fragrant.

Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.

Stir chutney into vegetable mixture until combined. Place cheese carefully in center of skillet, then place skillet on middle oven rack; broil 8–10 minutes or until cheese has melted. Serve hot, with tortilla chips if desired. (Makes 8 servings.)