Hey college kids, I got something to show ya. Chilaquiles, they're cheap, fast and delicious. The perfect thing to make if you're on a college budget. Or the perfect thing to make if you don't have a lot of time and love being so full you can't move for an hour after you eat it.
Why the kimchi in this classic Mexican dish? A) it's my blog, and I can cook what I want and B) using my own personal flavor pallet I knew this would work. This is classic American cuisine, combining different flavors from different parts of the world into one amazing dish. Don't believe me that's what American food is? Just ask the entirety of Creole cuisine or whatever they served at the Iowa state fair this year.
- 1 bag of Jaunita's Tortilla Chips (yes it has to be this brand)
- 19 oz. Verde Enchilada Sauce
- 10 oz. Choi's Spicy Kimchi (yes it has to be this brand)
- 15 oz. Canned Black Beans (easier for me and you if they're canned)
- Optional Minced Cilantro
- Optional Panela Cheese
- Heat the enchilada sauce, kimchi and black beans in a medium-sized sauce pan over high heat and bring to a boil. Stir occasionally.
- Place a large handful of chips (maybe two depending on the size of your tiny baby hands) in a large metal mixing bowl.
- Ladle a scoop of the sauce over the chips, stir the chips to ensure proper coverage. Scoop another ladleful of sauce onto the chips to ensure proper coverage. Yes, proper chip coverage is so important that I said it twice.
- Serve in a bowl and top with cilantro and/or panela cheese if you'd like. You'll have plenty to make yourself some for a whole week or feed your entire Warcraft Guild.