{"id":8955,"date":"2015-07-29T05:00:11","date_gmt":"2015-07-29T11:00:11","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=8955"},"modified":"2017-03-22T17:02:58","modified_gmt":"2017-03-23T00:02:58","slug":"green-chile-pineapple-black-bean-chilaquiles-for-one","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/green-chile-pineapple-black-bean-chilaquiles-for-one\/","title":{"rendered":"Green Chile Pineapple Black Bean Chilaquiles for One"},"content":{"rendered":"

\"Green<\/p>\n

Oh hellloooooo loves of my life!! Um, in case it isn't clear, I'm talking to the chilaquiles, not you guys... sorry to disappoint - but once you try these: you'll be on board. They can be the loves of ALL of our lives! BECAUSE THEY ARE AWESOME!<\/p>\n

\"Green<\/p>\n

Have you ever had chilaquiles before? No? Let me enlighten you. I'd honestly never had them before either, but I've hear various references recently (like in TV shows, and then Alanna posted these<\/a> which led me to these<\/a> and I was done for) and finally knew I had to take the plunge. I knew I wanted something with pineapple, and I always love black beans... and I was feeling too lazy to make red enchilada sauce, but had a can of green chiles in my kitchen: SO I MADE GREEN SAUCE! I'm not sure if you can define it as a real \"chili verde\" or something, but ... it tasted good. It was super easy. All I did was blend it up with some other goodies, and pour it over the chips.<\/p>\n

\"Green
\n\"Green<\/p>\n

We should talk about the chips. I fully intended to make a big ol' pan of these. I was like \"oh yeah, I love this kind of thing, I'll make a normal sized-recipe!\" BUT: I started making the chips. I mean, I finished making the chips... and then I kept eating them. Just straight off of the pan. No toppings, no nothin' - straight up delicious homemade tortilla chips (with salt, duh). I COULDN'T STOP. It because pretty obvious, pretty quickly, that a full-sized pan of chilaquiles was just not in my future. That's okay though, because it would have been hard to finish them by myself anyways. So, this recipe turned into an unintended single-lady chilaquiles recipe! PERFECT!<\/p>\n

\"Green<\/p>\n

Here's what you do for chilaquiles: make chips (do it. make your own. DO IT), smother\/coat them in a sauce (like enchilada sauce, or this weird green concoction I made), and bake them with whatever other goodies you want. THEN YOU ADD CHEESE! The chips get all soft and soaked with the sauce, then the edges crisp up as you bake them, everything gets hot and melty and cheesey and SO SO SO GOOD! Then I topped mine with some pico (onion, lime, tomato), more cilantro (duh), and ... a fried egg. The egg is totally optional, but highly recommended. Then I ate it up with a fork like the best darn bowl of cheesy tortilla goodness e.v.e.r. YES!
\n\"Green<\/p>\n

ENJOY! xoxo<\/p>\n

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