Chilaquiles Verdes

Name: Chilaquiles Verdes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp corn oil; 12 6-inchs 6-inch corn tortillas; 4 servings Crema fresca or sour cream for garnish; 1 pinch Pinch of dried thyme; 2 larges eggs, beaten; 2 Tbsps crumbled queso fresco or mild feta cheese; 1 Tbsp finely chopped fresh cilantro; 2 garlic cloves; 1 serrano or jalapeño chile, stemmed; 59 milliliters low-sodium chicken broth; 118 milliliters shredded Monterey jack cheese; 1 pinch Pinch of dried oregano; 1 teaspoons salt; 8 mediums tomatillos (about 1 1/2 pounds total weight), husked and rinsed; 4 servings Vegetable oil for frying; 3 Tbsps finely chopped white onion

You can never have too many side dish recipes, so give Chilaquiles Verdes a try. Watching your figure? This gluten free and vegetarian recipe has 377 calories, 14g of protein, and 18g of fat per serving. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have mild feta cheese, cilantro, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes.

Ingredients you will need

Tomatillos

Vegetable

Garlic

Chili Pepper

Onion

Water

Equipment you will use

Pot

Remove from the heat and let cool slightly.

Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety.

Ingredients you will need

Vegetable

Water

Equipment you will use

Kitchen Towels

Blender

Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.

Ingredients you will need

Salsa Verde

Bay Leaves

Oregano

Broth

Thyme

Salt

Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.

Ingredients you will need

Salsa Verde

Cooking Oil

French Fries

Sauce

Equipment you will use

Frying Pan

Pot

Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate.

Ingredients you will need

Vegetable Oil

Tortilla

Equipment you will use

Deep Fryer

Pot

Cut the tortillas into 8 wedges like a pie.

Ingredients you will need

Tortilla

Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes.

Ingredients you will need

Tortilla Chips

Equipment you will use

Slotted Spoon

Skimmer

Remove the chips to a paper towel–lined baking pan or brown paper bag to drain and cool. (

Ingredients you will need

French Fries

Equipment you will use

Paper Towels

Baking Pan

Let the oil return to the proper temperature between batches.)

Ingredients you will need

Cooking Oil

To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips.

Ingredients you will need

Salsa Verde

French Fries

Sauce

Egg