1 Mar

After a long talk with my grandma the other day we got on the subject of food. Come to find out Chilaquilles are my grandma’s favorite. I have never had chilaquilles before but tortilla chips mixed with salsa is always a hit with me. I plan my meal plan for every two weeks. Since I had already planned on making nachos for thursday night dinner it wasn’t a stretch to change it to Chilaquilles. There are many ways to make chilaquilles. I found out that it’s usually served for breakfast with overeasy eggs and beans. You could really eat them anytime. This recipe would be great with leftover chicken added to the mix.


Ingredients: For Salsa Verde

1lb Tomatillos, husk removed and washed

2 Jalepenos, adjust for desired heat

1 Serrano chili, adjust for desired heat

vegtable oil

Kosher salt

2 cloves garlic, smashted

1/4 c chicken broth or water, can be adjusted depending on how thick you want sauce

1 bunch cilantro, stems removed, reserve a little for garnish

Ingredients: Main dish

Tortilla chips or Corn Tortillas (not fresh is better)

oil, if using tortillas

Monterey cheese, or any cheese you like

red onion, for garnish

reserved cilantro, for garnish

Directions: Preheat oven to 450°. Line baking sheet with foil. Place jalapeno, serranos and husked tomatillos on baking sheet. Toss them in oil and season with kosher salt. Roast for 15 minutes turning halfway through roast, making sure to brown skins evenly. Once roasted remove from oven and put tomatillos in a blender. Allow chilis to cool so that you can handle them. Place cilantro, smashed garlic and 1/4 cup chicken broth. Once chilis are cooled remove outer skins, tops and cut down middle lengthwise to scrape out seeds. Place them in blender with other ingredients. Cover blender and blend till smooth green sauce is formed. Add more chicken broth or water as needed.

If you are using corn tortillas, cut into triangles and fry in a bit of oil. Allow to drain on paper towel.

If you are using chips then you are ready to assemble Chilaquilles. Place chips in large pot over med/low heat. Pour Salsa Verde on top, covering all chips. Allow to warm and serve top with monterey jack cheese, diced red onions and a sprinkle of chopped cilantro.

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