You might be looking at the photo and thinking, “That looks an awful lot like nachos!”, and well, you’re sort-of right. Like nachos, this dish features fried tortillas and salsa, but unlike nachos, we will be smothering the tortilla chips in the salsa and cooking them down to tender perfection.
This version includes a roasted salsa verde (green salsa) that highlights tomatillos. Tomatillos are like a green tomato, but a little more tart and acidic. They’re actually kind of adorable.
Chilaquiles. Fun to say, but even more fun to eat.
**Feel free to click on the red links for photo references**
Recipe makes approx. 2 servings
SALSA VERDE (scientifically better than store bought tomatillo salsa)
- 8 Tomatillos, husks removed
- 1 Serrano or Jalapeño Pepper
- 1 Medium Poblano Pepper
- 1 head of garlic, top sliced off for roasting
- 1/2 lime
- 1/2 medium yellow onion, peeled
- 1/2 tsp salt
- 5-6 sprigs of cilantro (or if you hate cilantro like I do, use parsley and pretend its cilantro….or just don’t put it in. Actually, thats probably a better idea)
THE OTHER STUFF
- 12 corn tortillas, cut into quarters (preferably older/stale tortillas)
- 1 quart frying oil (canola, peanut, corn)
- 1/2 cup crema (substitute: equal parts sour cream & heavy cream OR Vegan sour cream)
- 1/2 cup queso fresco (substitute: mild feta) (optional)
- 1/2 cup sliced onion (optional)
- 1 Avocado (optional)
- 2 Lime wedges (optional)
- Preheat oven to 350 degrees and preheat frying oil to 350 degrees, as well.
- Place jalapeno/serrano , poblano, tomatillos, garlic and onion on a sheet pan and put on the top rack of oven for approximately 30 minutes, or until they have a slight roast/char on them.
- While your ingredients are roasting in the oven, begin frying the tortilla pieces in batches (approx. 6-8 at a time) for about 80-90 seconds per batch, or until lightly golden. Dry each batch on paper towels to absorb the excess oil.
- Take your ingredients out of the oven and let cool until manageable by hand. Once cooled down, slice out the stem/seeds out of the poblano, remove the core of the stem of the jalepeno/serrano and squeeze out the roasted garlic from the husks and place in the blender
- Blend the oven roasted ingredients in a blender with 1/2 lime juice, cilantro (optional), and salt
- cook 1 cup of salsa verde in a pan on medium heat. Begin adding corn tortilla chips to the pan (approx 20-24 chips per 1 cup of salsa), and stir to coat each chip.
- Once the chips are slightly tender (but NOT soggy!) remove from stove and arrange on a plate
- Top with crema, queso fresco and onions and garnish with avocado and a lime wedge before devouring 🙂