Mushroom Chilaquiles - American Egg Board
This recipe has been provided to AEB as is by the Mushroom Council. Recipe courtesy of the Mushroom Council and Chef Debbie Sharpe, Feast Restaurant + Bar,
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Cooking tools:
- Blender
- Stockpot
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- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
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Ingredients
- canned whole tomatoes, drained, liquid reserved
- chipotles canned in adobo sauce
- vegetable oil, divided
- thinly sliced white onion, divided
- vegetable stock
- Salt
- tortilla chips
- thinly sliced button mushrooms
- thinly sliced bell peppers
- grated pepper jack cheese
- eggs
- sour cream
- finely chopped fresh cilantro
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