Recipes
RECIPE:
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.
- 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.
Leave a comment