Chilaquiles with Roasted Tomatillo Salsa

Name: Chilaquiles with Roasted Tomatillo Salsa
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 1 pound fresh tomatillos; 3 fresh serrano chiles; 3 garlic cloves, unpeeled; 1 large onion, coarsely chopped; Olive oil, as needed; Salt and freshly ground black pepper; 1/2 cup fresh cilantro leaves; 1/4 cup chicken broth or more as needed; 1/3 cup vegetable oil; 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight); 3 cups roasted Tomatillo Salsa; Kosher salt and fresh ground black pepper; 1/2 cup crumbled queso fresco*** or a mild feta; 2 thin slices onion, separated into rings; 1/2 cup Mexican crema, creme fraiche or sour cream; 1/4 cup chopped fresh cilantro leaves, for garnish

Chilaquiles with Roasted Tomatillo Salsa was pinched from <a href="http://www.foodnetwork.com/recipes/marcela-valladolid/chilaquiles-with-roasted-tomatillo-salsa-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 pound fresh tomatillos

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3 fresh serrano chiles

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3 garlic cloves, unpeeled

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1 large onion, coarsely chopped

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Olive oil, as needed

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Salt and freshly ground black pepper

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1/2 cup fresh cilantro leaves

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1/4 cup chicken broth or more as needed

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1/3 cup vegetable oil

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10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)

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3 cups roasted Tomatillo Salsa

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Kosher salt and fresh ground black pepper

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1/2 cup crumbled queso fresco*** or a mild feta

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2 thin slices onion, separated into rings

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1/2 cup Mexican crema, creme fraiche or sour cream

•

1/4 cup chopped fresh cilantro leaves, for garnish

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