Here’s a summer recipe from one of our educational chefs and Outreach assistant, the multi-talented Kayt Morton. Thank you to Les Dames d’Escoffier International Atlanta chapter for sponsoring our educational chef series, highlighting seasonal ingredients from our farmers market vendors.
So chilaquiles are a FAVORITE family meal from the last restaurant @kaytthegreattt worked at so she decided to attempt them at home- with great success!
What ya need:
-Smoked trout #dancinsalmon
-Three medium tomatoes or two large
-2 onions, @smylyfarms
-1 pack of tortillas @buenosdiascafe
-1 spicy pepper @cosmos.farm
-3 tablespoons green garlic @snapfingerfarm
-Cilantro (as much as you’d like to add or you can leave it out)
-Salt and pepper
Instructions:
You’re going to start out by cutting your tortillas in half crosswise. You can either fry them up like chips or bake them until crunchy (I did the latter). Then remove the skin from your tomatoes (google concasse) and chop those bad boys up. Do a medium chip on the onions and minced everything else. Put a pan on medium-high, add a bit of oil, then sauté your green garlic and onions. Add everything else, including the trout which you’ve pulled apart (except the chips) and cook for 3-5 minutes. Add the cilantro and chips then stir to coat. I really crisped up my chips to keep some texture which allowed me to go down to medium so they really suck up the flavors. Cook until you reach your desired consistency. I like to add a runny egg from @pastures_of_rosecreek and some avocado.
