Potato Skins and Chilaquiles (Vegetarian)

Tex-Mex food is a staple in my house. When I'm not using sausages, I most often resort to  taco chicken for last minute meals. Its really just salsa and chicken, sometimes peppers and onions. I like to make fresh salsa's for taco chicken but if its last minute supper is just salsa, chicken and rice. Although I admit its white-trashy and half assed food, I'm ok with owning up to it. Other times I resort to wrapping beans, chicken and rice up into a cute little packages and then DOUSING them with salsa. (or sometimes chili sauce) Its always hidden nicely under a mound of cheese, its what I think most families think of when they think of enchilada casseroles. I've made it with turkey, I've made it with chicken, I love them and I make these types of enchiladas often. A mound of meat of some sort, beans and rice nicely tucked under a sea of cheese. What can go wrong?

Although I am not vegan or vegetarian a lot of times I do look to cut corners calorie wise. Soyrizo is something I've recently discovered and fallen in love with. The amount of fat is so low there's no other product comparable ,and it really does taste quite nice. Its not ideal if your looking for an absolute meat substitute.  You can't fire up the grill and toss these babies on. The texture is not quite something I find pleasing to eat alone but in casseroles or sauces its great and  perfectly flavorful. I hope to make a similar product home made, but for right now I am using the store purchased variety. Using the soyrizo I made a home made "chili", that was a combination of the soyrizo, lots of peppers and onions, salsa, and some sherry. I used this for multiple things, chilaquiles as well as potato skins.

Vegan Soyrizo Chili-

This was a very simple combination of saute'd soyrizo, green peppers, onions, about 1/2 cup of salsa, some sherry and hot sauce. Salt and pepper to taste, additional salsa to round out the flavor as necessary. 

The soyrizo is saute'd first and set aside. Soften the peppers and onions and then combine everything. Simmer until thickened as you'd like it. You can dilute it with additional water if its too thick.

4-6 medium sized potatoes, russet

1 cup chili 

1 green onion 

1/2 cup sour cream

salt and pepper

1 cup cheddar cheese

Preheat Oven to 375 degrees. 

Wash potatoes and place them in the oven to roast until mostly cooked. You can pierce them with a fork or knife easily without resistance. I toss potatoes directly on the oven rack, you can use a baking dish if you'd like. Once the potatoes are cooked most of the way through (this will vary on how large your potatoes are) remove them from the oven and allow them to cool until they are able to be handled. Cut the potatoes in half length wise. Using a spoon remove most of the inside of the potato. You will want to leave a good 1/4" so that the skins to not just fall apart. 

Place the potato you removed into a bowl. Combine with chili, sour cream, green onion, salt and pepper. (to taste) Using a spoon or disher fill each potato with the filling. Place on a baking sheet and top with cheddar cheese. Bake 15- minutes or until the cheese is melted and slightly browned. Serve with additional sour cream.

Chilaquiles is a snack/breakfast I saw on food network at some point, its nacho-esque but the main difference is the chips are made to order and its layered with so much "chili" and cheese that its almost soft. They are wonderful, rich and tummy busting goodness. Your sweat pants may not appreciate the expansion but this dish is ever so comforting. You can not beat cheese, chips and chili. The goal might have started off with light in mind but the end result was worth the calories. 

You can top this with green salsa, chicken, scrambled eggs or whatever you have around. I used home made beans instead of canned but you could use whatever you have on hand, (beans are soaked  overnight and baked in water until soft) soyrizo chili, cheese and olives.

4-6 corn tortillas cut into 8 wedges

1-2 tablespoons of flavorless oil

Chili 

beans, I used black beans and pinto beans

taco blend cheese

green olives (about 1/4 cup chopped up)

Preheat oven to 375 degrees. 

Place oil into an oven proof skillet. I used a cast iron pan. I feel cast iron is without a doubt the most valuable piece of cookware anyone can own. Place the skillet into the oven with the oil. Allow the oil and the pan to become hot. Place the corn tortilla wedges into the pan. Stir it around and bake 10-20 minutes or until mostly brown. You will want to rotate and flip the chips as they cook to prevent over browning. You can fully crisp them or leave them somewhat under-done for softer chips.

Once the chips are crisped layer them with chili, cheese, beans and olives. Top with a generous portion of cheese. Bake until the cheese is melted. Serve with a generous portion of sour cream and green onions.