Salsa Verde
12 tomatillos, husks removed and washed
8 serrano chilies, stemmed
4 cloves garlic, peeled
1/2 large white onion
1/2 cup chopped epazote or cilantro
Salt to taste
Chilaquiles and Toppings
1 can (14 1/2 ounces) chicken broth
6 cups tortilla chips
2 cups cooked shredded chicken (optional)
1/3 cup Mexican crema or sour cream
4 ounces queso fresco or feta cheese, grated
For salsa verde, cut tomatillos in half using Utility Knife. Cook tomatillos in (10-in.) Skillet over medium-high heat 6-8 minutes or until blackened around edges. Add serranos and garlic; cook 6-8 minutes or until caramelized. Remove Skillet from heat; cool slightly. Meanwhile, finely chop onion and epazote using Food Chopper.
Finely chop tomatillo mixture using Food Chopper. Combine tomatillo mixture, onion, epazote and salt in Classic Batter Bowl; mix well using Mix ‘N Scraper®. To make chilaquiles, place salsa verde and chicken broth into Skillet. Bring to a boil over medium-high heat, stirring with Nylon Spoon. Reduce heat and simmer 5-8 minutes or until sauce begins to thicken. Add tortilla chips. Cover and cook 3-5 minutes or until chips are slightly softened.
Divide chilaquiles evenly among serving dishes; top with chicken, if desired, and sour cream. Grate queso fresco over chilaquiles using Deluxe Cheese Grater. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 270, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 29 g, Protein 6 g, Sodium 580 mg, Fiber 4 g
Cook's Tip: If desired, 4 cups of your favorite store-bought salsa verde can be substituted for the homemade salsa verde.
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