- 10 tomatillos, outer husk removed
- 5 garlic cloves
- 1 white onion
- 3 jalapenos, divided
- 2 tbsp Chefs Life Cooking Oil
- Salt to taste
- 2 limes, juiced
- ½ cup cilantro, plus extra for garnish
- 1/2 cup shredded rotisserie chicken
- 1 egg, poached or fried
- 2 cups Siete Foods tortilla chips
- ½ avocado, sliced
- 1 radish, thinly sliced
- 2 tbsp cotija cheese
Preheat the oven to 450 degrees. On a parchment lined sheet pan, place the tomatillos, garlic, onion, and jalapeños then drizzle with Chefs Life Cooking Oil and 2 tsp salt. Roast for 15 minutes or until soft and charred. Blend in a food processor with the juice of two limes and ½ cup cilantro. Taste and salt again if necessary. Set aside ½ cup of salsa verde and save the rest.
In a large bowl, toss together the shredded chicken, tortilla chips and ½ cup salsa verde, making sure everything is saucey and delicious. Place the egg on top in the middle, then garnish with sliced radish, avocado, and reserved cilantro. Sprinkle with cotija.