Chilaquiles with Salsa Verde

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!