X Close Panel
I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
CONTACT
Jackfruit Chilaquile
Prep Time
30 minutes
Cooking Time
30-35 minutes
Yields
4-6 servings
Ingredients
- 10oz. plain Jackfruit (shredded)
- 6 tomatillos - husked, washed
- 1 medium onion - rough chopped
- 3 cloves garlic, whole
- 1 lg poblano pepper - seeded, rough chopped
- 1-1/2 cups Miyokos Vegan Mozz - crumbled
- 10 corn tortillas - organic, NON-GMO
- 3 tsp sea salt
- 1-1/2 tsp cumin
- 1 T oregano
- 1/2 cup fresh cilantro - rough chopped
- 2 cups water
- Organic Vegan coconut sour cream or yogurt (for topping)
Directions
- Preheat oven to 375
- Place the shredded Jackfruit in a bowl and toss with 1 tsp. sea salt and 1/2 tsp cumin. Set aside.
- Add 2 cups water to large skillet, over med-high heat. Add tomatillos, onion, chili pepper, garlic and 1 tsp salt. Bring to a boil
- Lower heat to simmer, adding cumin, oregano, and cook until tomatillos are soft. Remove from heat to cool.
- Place tortillas in even layer on 2 cookie sheets and bake 7-9 min on each side. Set aside to cool.
- Add tomatillos mixture and fresh cilantro to blender and blend until combined, but still has texture.
- Layer half the tortillas (break into pieces) in bottom of entree pan, half the shredded jackfruit, half of the salsa verde, and half the vegan shreds.
- Repeat, pressing down on the second layer of tortillas, and the rest of the ingredients.
- Bake at 375 degrees uncovered for 30 minutes.
Garnishes: Vegan Feta crumbles, sliced onion, black olive slices, avocado, fresh cilantro.