Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}

Name: Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 10 (6") corn tortillas, cut into sixths; 3 tablespoons light cooking oil (such as sunflower; divided use) ((45 ml)); sea or kosher salt, as needed; 1 jar green salsa (such as Frontera or homemade; mild or medium depending how you like it), plus a little extra for serving if you like ((16-ounce / 475 ml)); 2 medium zucchini ((8 ounces / 225 g)); 2 medium ears sweet corn; 1 small shallot peeled and thinly sliced ((or 1/2 a small yellow onion) ); 4-6 large eggs; 3/4 cup packed, grated mild melting cheese such as jack or goat gouda ((3 ounces / 85 g)); chevre, feta, or cotija cheese, crumbled; cilantro leaves; a large handful cherry tomatoes, halved or quartered; lime wedges; salsa; 1 or 2 ripe avocados, sliced; sour cream or thick, whole milk yogurt

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Homemade tortilla chips coated in a nap of tomatillo salsa and tossed with summer squash and corn make a cozy nest for baked eggs and a dose of melty cheese. A gluten-free and vegetarian recipe.

I’ve been waiting all year to make a summery version of the baked chilaquiles that Erika and I concocted last winter. The originals, made with red enchilada sauce, kale and black beans, have become a favorite meal in our house to throw together for dinner or brunch. This version gets a warm-weather update from sweet corn, sauteed zucchini and shallot, and tomatillo salsa. Also ALL THE CHEESE. We could eat these for days (and luckily the recipe makes enough so that we will!).

Baking your own tortilla chips in the oven is easy-peasy, and results in a lighter version than the more traditional frying method. The chips get tossed with green salsa and vegetables, then topped with cheese and eggs that bake right into the chips. The long slow bake makes the eggs slightly custardy underneath their crispy tops. The whole thing is not unlike deconstructed and way less fussy enchiladas. Or really saucy nachos. We are fans.

Also, how cool is my friend Amelia who made this beautiful bowl by hand, and also inspired the original baked chilaquiles by coming over for an impromptu brunch when I happened to have a jar of enchilada sauce in the cupboard? She is the best.

Come late summer, I look forward to making this dish with homemade tomatillo salsa. Until then, the storebought stuff works beautifully and makes this a doable dish for when you need foods in a hurry. I’m obsessed with the mild stuff from Santipapas which is organic and made here in San Francisco. Frontera also works well and is widely available, and sometimes you can find fresh salsas made locally in the refrigerated section of grocers.

Feel free to mix up the vegetable matter here, too; the recipe is quite flexible and takes well to all sorts of variations. Fresh shelling beans would be pretty special, as would bell or poblano peppers.

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