Chilaquiles en salsa verde

Yield: 1 servings

Measure Ingredient
3 smalls Stale tortillas cut into pieces
1 cup Salsa de Tomate Verde Cocida
An individual flameproof serving dish
⅓ cup Poached and shredded chicken, warmed
2 tablespoons Thick sour cream
2 tablespoons Crumbled queso fresco
2 tablespoons Finely chopped onion
A small frying pan
Peanut or safflower oil 1/4 inch deep
The tortilla pieces
Paper toweling


Heat the oil and fry the tortilla pieces lightly++do not let them become too crisp. Remove from the oil and drain. Heat the sauce, and when it is bubbling add the tortilla pieces and cook them for about 3 minutes. Pour the chilaquiles into the dish, cover with the shredded chicken, and sprinkle with the sour cream and cheese. Pass under a hot broiler for a moment or two until the cheese melts, then serve, topped with the onion. Salsa De Tomate Verde (Cruda) ½ pound tomatillos 1 clove garlic, peeled 4 chiles serranos, chopped salt to taste ⅓ cup cold water 2 Tbsp. finely chopped white onion 2 Tbsp.

roughly chopped fresh corriander Remove the paper husks from the tomatillos and rinse well. Chop them roughly and put them into the blender with the garlic, chilies, salt and water. Turn on and off until the ingredients are finely chopped++ do not blend. Stir in the onion and coriander and serve at warm temperature. From: The Cuisines of Mexico Shared By: Pat Stockett Submitted By PAT STOCKETT On 10-28-94

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