Chorizo and veggie stack. Learn how to make Chorizo and veggie enchiladas & see the Smartpoints value of this great recipe. This typical heavy Mexican casserole gets healthy with tons of veggies and a reduced-fat cheese and sour cream topping. This is without a doubt the best recipe on the blog!
Well, you can use vegetable broth, but for me, the color of vegetable broth in a noodle soup is off-putting. Feel free to use vegan chorizo or turkey chorizo! A creamy bed of warm polenta, seasoned with a hint of smoked paprika provides a fluffy foundation for the eggs and chorizo to nest in and bake. You can make Chorizo and veggie stack using 4 ingredients and 3 steps. Here you go how you cook it.
Ingredients of Chorizo and veggie stack
- Prepare 3 of corn tortillas.
- Prepare 1/2 cup of each of poblano peppers, zucchini, onion, yellow squash.
- You need 1 1/2 stick of mexican chorizo. The soft breakfast kind.
- You need 1 cup of queso oaxaca or any other melty, chewy white cheese.
Then the whole skillet is placed. Spicy meatless chorizo made from chickpeas and walnuts is piled onto crispy shells and drizzled with rich avocado crema to make these vegan tostadas. I've never had traditional chorizo, so I was curious. It was delicious, so now it's one of the few meat substitutes that I do indulge in on occasion.
Chorizo and veggie stack Preparation
- Cook chorizo on medium heat, once its half way cooked add all veggies. Once done remove from pan leave remaining oil in pan..
- Fry tortillas one at a time in chorizo oil if you need to add a teaspoon of lard that is fine. you want them to be crunchy so they can hold the veggies without tearing..
- When you are on the last tortilla and its almost done start layering the veggies mix and cheese. Add 2nd tortilla and repeat. Turn up heat to medium high and cover just till cheese melts..
Add the chorizo to a skillet over medium-high heat. Stir the veggies into the chorizo and press the hash into a single layer. Vegetable stock can be used to replace the meat stock or water in just about any recipe. It adds a hint of flavor and extra nutrition to soups, risotto, and more. This very basic recipe is really just a guideline – there is no right or wrong recipe for vegetable stock.