Chilaquiles

Name: Chilaquiles
Ingredients: 1 1/2 lbs tomatillos; 4 garlic cloves; 1 large jalapeno, stemmed and diced; 1/4 cup packed cilantro; 1 cup shredded monterey jack pepper cheese; 1/2 cup shredded extra-sharp cheddar cheese; 1 scallion, diced small; 2 tablespoons vegetable oil; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 3 cups shredded cooked chicken; 1/2 cup mexican farmer cheese; 8 cups tortilla chips; salt and pepper

14 ingredients

10 steps

Ingredients

1 1/2 lbs tomatillos
4 garlic cloves
1 large jalapeno, stemmed and diced
1/4 cup packed cilantro
1 cup shredded monterey jack pepper cheese
1/2 cup shredded extra-sharp cheddar cheese
1 scallion, diced small
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups shredded cooked chicken
1/2 cup mexican farmer cheese
8 cups tortilla chips
salt and pepper

Directions

1

preheat oven to 450°F.
2

in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
3

in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
4

add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
5

season with salt and pepper.
6

in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
7

toss chips with remaining puree.
8

in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
9

top with remaining cheese.
10

bake until cheese on top is golden.