Chilaquiles with Roasted Salsa Verde

Entree

I never knew about chilaquiles until my co-worker made it for lunch one day. Mind. Blown!

This dish is SO simple and really delicious! Honestly, I never knew it was so easy to make tortilla chips!

The combination of the spicy tomatillo, creamy cheese and cilantro, and the crunch of the delicious homemade chips makes for a delicious lunch!


Ingredients:

  • 1/3 CUP Vegetable oil
  • 10 Corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
  • 3 CUPS Roasted Tomatillo Salsa
  • Kosher salt and fresh ground black pepper
  • 1/2 CUP Crumbled queso fresco
  • 2 Thin slices onion, separated into rings
  • Sour cream
  • Fresh Cilantro

Directions:

  1. Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp.
  2. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  3. In the same pan, add the tomatillo salsa and bring to simmer over low heat.
  4. Add the tortillas and cook until soft but not mushy, about 5 minutes.
  5. Season with salt and pepper, to taste.
  6. Top with the cheese crumbles and onion rings.
  7. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
  8. Enjoy!

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