Chilaquiles

  Chilaquiles sound very complicated, but they are not at all.  This is a dish that is very common in Mexico city. I absolutely love them!! They are versatile and they can be made with chicken, served with eggs, or be enjoyed all by themselves. They basically consist of tortilla chips, salsa, and garnishes. Give them a try and see if you love them too! By the way, they are naturally gluten free!

Chilaquiles Verdes

1 bag tortilla chips

12 tomatillos (green tomatoes in a husk, I have found them at walmart)

2 serrano peppers or more to taste               (if you can't find these, jalapeno will do)

1 bunch epazote (optional)

1 onion (for garnish)

sour cream

queso fresco (also found at walmart, but if you can't find it white cheese will work)

First, boil the tomatillos, peppers, and epazote until the tomatillos change from bright green to dull green.

Then,place all vegetables in blender, let cool for a minute, and blend until smooth

 ***Be careful, because the vegetables are hot, the blender lid could pop off***

Place half the tortilla chips in the pot with a little oil.

Add salsa to pot, and cook until the chips are semi soft, if it is too saucy add more tortilla chips to the consistency that you like.

Serve with onion slices, queso fresco, and sour cream for garnish.

(You can also use salsa from a jar if you want, but the best flavor is with the fresh salsa.)

Enjoy with fried eggs, beans, or whatever you like.