Okra Chilaquiles

August 12, 2007

Okra Chilaquiles

I like this dish for breakfast. Served with refried beans and fried eggs, it is hearty enough for a dinner, though. It would be great served with tomatillo Salsa Verde and sour cream as well.

(Note: always process okra dry! You may wash it but make sure to dry it before chopping it, or it will get slimy).

1 bag okra, chopped and stems removed
½ green chile, diced
½ green bell pepper, chopped
½ yellow onion, chopped
6 corn tortillas, sliced into inch long pieces
2 tablespoon oil
Salt and pepper to taste

Unless you have a very large skillet, you may want to do this recipe in two batches to make sure that all the tortillas get crisp. Heat oil over medium high heat in a cast iron skillet. Add onions and sauté for a few minutes until beginning to brown, add tortillas and stir to coat with oil. Cook for about 4 minutes to allow tortillas to begin to crisp before adding the vegetables. Stir in the remaining vegetables and reduce heat to medium. Cook for a while longer, stirring occasionally, until tortillas are mostly crunchy and vegetables begin to brown. Add salt and pepper to taste.

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