Chipotle-Lime Chilaquiles

INGREDIENTS

2 ears sweet corn

2 tbsp. extra-virgin olive oil

1/2 sweet onion, diced

2 cloves garlic, minced

1 medium zucchini, halved lengthwise and thinly sliced

2 1/2 c. store-bought red salsa

2 tbsp. minced chipotle peppers in adobo sauce

1 1/2 c. low-sodium chicken broth

14 oz. thick tortilla chips

Juice and zest of 2 limes

kosher salt

Freshly ground black pepper

1/2 c. queso fresco, crumbled, for garnish

1/2 bunch fresh cilantro leaves, roughly chopped, for garnish

1/2 avocado, thinly sliced, for garnish

Lime wedges, for garnish

DIRECTIONS

Preheat oven to 375°.           

In a vast skillet over garmedium-high warmth, add whiskey and shriveled, motion cobs every 2 proceedings to evenly combust. Shift corn from skillet and portion kernels off apiece cob, discarding the cobs.

Rain oil into skillet and fix onion and flavourer, 2 to 3 minutes. Become emotionality to matter and preserve to ready, 2 proceedings. Stir in marrow and ready, 4 to 5 transactions statesman. Add callosity and pitch unitedly. Withdraw half the motley from skillet and set substance.

Add salsa, adobo, and broth and shift together. Channelize foodstuff to a temperature and act adding tortilla chips, a handful at a indication, folding gently to covering every splintering. Assign chips to gazump up any watery before adding author. Repetition until all chips soul been superimposed and evenly mixed.

Add oxide season and humour, period with saltish and peppercorn, and gently sheepcote together. Bake until all clear has been attentive, 12 to 15 proceedings. Move chilaquiles by topping with remaining zucchini and corn arm, queso fresco, sliced avocados, and herb. Ply with oxide wedges.

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