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Chilaquiles with Salsa Verde

Chilaquiles with Salsa Verde

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35 Min
4
Servings
15
ingredients

This unique Chilaquiles with Salsa Verde recipe is home-cooking with heart. Crisp tortillas are blanketed in zesty tomatillo salsa verde, Queso Fresco cheese, and delicious sour cream for a delightful treat that is great anytime.

 

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Ingredients

7 Steps to complete

  • 1
    Prepare tortillas: cut the tortillas into 8 wedges, set aside until needed.
  • 2
    Prepare cheese topping: in a bowl, combine crumbled queso fresco cheese and 1/3 cup fine diced onions. Mix until thoroughly combined and set aside.
  • 3
    Prepare salsa verde: in medium pot; add tomatillos, serrano pepper, and enough water to cover. Bring to a boil over medium heat, and cook for 5 to 6 minutes or until the tomatillos begin to soften. Remove from the heat, reserve ½ cup cooking liquid.
  • 4
    Using slotted spoon; transfer boiled vegetables to a blender. Add onion, garlic, cilantro, salt, black pepper, and blend for 1 to 2 minutes or until salsa is smooth.
  • 5
    Preheat ½ tablespoon oil in a small pot for 2 minutes over medium heat; add tomatillo sauce. Reduce heat to medium-low and simmer uncovered for 5 minutes, or until sauce thickens slightly. If sauce becomes too thick, add reserved cooking liquid as needed. Keep warm until needed.
  • 6
    Pan fry tortillas: heat remaining vegetable oil in heavy-bottomed pot for 4 to 5 minutes over medium-high heat until oil reaches 375°F. Fry half of the tortilla wedges at a time for 2 to 3 minutes, turning constantly. Drain tortillas on a paper towel-lined plate or tray.
  • 7
    To Serve: place 1 portion of tortilla chips on a plate; top with 1/3 cup salsa verde, 2 tablespoons sour cream, and garnish with queso fresco mixture and cilantro. Serve and enjoy!
Prepare tortillas: cut the tortillas into 8 wedges, set aside until needed. ; Prepare cheese topping: in a bowl, combine crumbled queso fresco cheese and 1/3 cup fine diced onions. Mix until thoroughly combined and set aside. ; Prepare salsa verde: in medium pot; add tomatillos, serrano pepper, and enough water to cover. Bring to a boil over medium heat, and cook for 5 to 6 minutes or until the tomatillos begin to soften. Remove from the heat, reserve ½ cup cooking liquid. ; Using slotted spoon; transfer boiled vegetables to a blender. Add onion, garlic, cilantro, salt, black pepper, and blend for 1 to 2 minutes or until salsa is smooth. ; Preheat ½ tablespoon oil in a small pot for 2 minutes over medium heat; add tomatillo sauce. Reduce heat to medium-low and simmer uncovered for 5 minutes, or until sauce thickens slightly. If sauce becomes too thick, add reserved cooking liquid as needed. Keep warm until needed. ; Pan fry tortillas: heat remaining vegetable oil in heavy-bottomed pot for 4 to 5 minutes over medium-high heat until oil reaches 375°F. Fry half of the tortilla wedges at a time for 2 to 3 minutes, turning constantly. Drain tortillas on a paper towel-lined plate or tray. ; To Serve: place 1 portion of tortilla chips on a plate; top with 1/3 cup salsa verde, 2 tablespoons sour cream, and garnish with queso fresco mixture and cilantro. Serve and enjoy!

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