Chilaquiles with Salsa Verde

Ingredients

Directions

1. 1

   Prepare tortillas: cut the tortillas into 8 wedges, set aside until needed.

2. 2

   Prepare cheese topping: in a bowl, combine crumbled V&V Supremo® Queso Fresco and 1/4 cup finely diced onions. Mix until thoroughly combined and set aside.

3. 3

   Prepare salsa verde: in a 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 and reserve ½ cup of the cooking liquid.

4. 4

   Using slotted spoon, transfer boiled vegetables to a blender. Add onion, garlic, cilantro, salt, black pepper, then blend for 1 to 2 minutes or until salsa is smooth.

5. 5

   Preheat ½ Tbsp 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. 6

   Pan fry tortillas: heat the remaining vegetable oil in a 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. 7

   To serve: place 1 portion of tortilla chips on a plate; top with 1/3 cup salsa verde, 2 tablespoons V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, and garnish with V&V Supremo® Queso Fresco mixture and cilantro. Serve and enjoy!