Chilaquiles with Salsa Verde
by V & V Supremo Foods, Inc.
35 Min
4
Servings
12
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.
Ingredients
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12 (6-inch) corn tortillas
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1 (10 oz.) pkg V&V SUPREMO® Brand Queso Fresco Cheese
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¼ cup white onion, fine dice
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1 lb tomatillos, husked and rinsed
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1 serrano pepper, stem removed
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¼ cup white onion, rough chop
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2 garlic cloves, peeled
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½ cup fresh cilantro, rough chopped, divided
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1 tsp Kosher salt
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1/8 tsp ground black pepper
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½ cup + ½ Tbsp vegetable oil, divided
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½ cup Supremo® Brand Sour Cream from V&V SUPREMO®
7 Steps to complete
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1Prepare tortillas: cut the tortillas into 8 wedges, set aside until needed.
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2Prepare cheese topping: in a bowl, combine crumbled queso fresco cheese and 1/3 cup fine diced onions. Mix until thoroughly combined and set aside.
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3Prepare 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.
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4Using 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.
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5Preheat 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.
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6Pan 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.
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7To 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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