Chilaquiles Verde Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chilaquiles:
1/2 - 1 cup oil
1 onion, chopped
2 dozen, or so, stale corn tortillas, torn into strips OR low sodium tortilla chips
6 eggs, lightly beaten
2 teaspoons salt
salsa of choice: cooked tomato salsa or salsa verde (see recipe below)
1/2 cup shredded mild white cheese, such as Monterey Jack
Tomatillo Salsa Recipe
¾ pound (about 9-12) tomatillos, stemmed, husked, rinsed, and cut into quarters
2-3 jalapeno or Serrano chiles, stemmed, seeded, and chopped
1/3 cup cold water
1 cup chopped scallions
½ cup cilantro, coarsely chopped
1 ½ teaspoons salt or to taste
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Directions: |
Directions:Chilaquiles:
In a large, heavy skillet, heat the oil and stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil. Over high heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm. Add the salsa of your choice, reduce heat, and simmer until thickened, about 10 minutes. Top with cheese and continue continue cooking until cheese has melted. Serve immediately, topped with crema (you can use yogurt or sour cream.)
Tomatillo Salsa:
Place the tomatillo quarters, chiles, and water in a blender or food processor. Pulse just until the mixture becomes chunky. Add the scallions, cilantro, and blend until desired consistency is achieved. Everything should be finely chopped and mixed with no large chunks remaining. Continue to blend for a smoother tomatillo salsa. Season to taste with salt.
Yield: Makes about 2 cups of green tomatillo salsa |
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Personal
Notes: |
Personal
Notes: I first had chilaquiles in Mexico, and they are fabulous!!! Very easy, and something different. Make your own salsa or use your favorite jarred salsa.
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