Smoked Street Corn Chilaquiles
Smoked Street Corn Chilaquiles is a fun spin on traditional chilaquiles, cooked in the smoker or pellet grill piled with street corn toppings
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 5 to 6 cups tortilla chips (homemade or store bought)
- 1 16 ounce jar salsa verde (or salsa of choice)
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Tajin seasoning (optional)
- 1 cup shredded cheese of choice (I used Mexican blend)
- 1 cup corn kernels (canned or grilled corn that has been cut off the cob)
- 1/2 cup crumbled cotija cheese
- Optional toppings: cilantro, lime wedges, hot sauce, sweet pickled red onions (recipe link in post above)
Instructions
- Put a few layers of tortilla chips in a 12 inch cast iron skillet or 9x13 casserole dish. Pour the salsa over the tortilla chips.
- Set the smoker or pellet grill to 250 degrees. Place the skillet or casserole dish on the grill grate for 45 minutes, turning the tortilla chips a few times with tongs.Note: If you prefer a slight crunch, you can smoke for less time or don't toss them together with tongs.
- While the chilaquiles are smoking, mix together the mayo, sour cream, lime juice, chili powder, garlic, and Tajin seasoning (if using) in a bowl. Set aside.
- Top the chilaquiles with the shredded cheese and corn, smoke for another 15 minutes. Serve with the sauce drizzled over top and with cotija cheese, Tajin seasoning (if using), and optional toppings such as cilantro, lime wedges, hot sauce, and/or sweet pickled red onions.