Chilaquiles Verdes

  • 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.

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