Chicken Chilaquiles Verdes
Note: Making your own tomatillo salsa for this recipe is a snap, but you can use 3 1/2 cups of store-bought green salsa and just add the broth, if preferred. Cotija is a salty Mexican cheese. From Meredith Deeds.
• 2 lb. tomatillos, outer husks removed
• 1 medium onion, cut into 1-in. wedges
• 1 serrano pepper, stem removed
• 1/2 c. chopped fresh cilantro
• 1/2 tsp. ground cumin
• 1 1/2 tsp. sugar
• 1/2 tsp. salt
• 2 tsp. vegetable oil
• 1 1/4 c. low-sodium chicken broth
• 1 tbsp. butter
• 4 eggs
• 8 oz. tortilla chips (look for the thicker variety)
• 2 c. shredded cooked chicken
• 1/4 c. sour cream
• 1/4 c. crumbled cotija cheese (see Note)
• 1/4 c. chopped red onion
• 2 tbsp. chopped fresh cilantro
• Lime wedges
Preheat broiler. Rinse the tomatillos under warm water to remove any stickiness and dirt. Place the tomatillos, onion and serrano on a baking sheet lined with foil and broil 3 to 4 inches from heat, turning once, until tomatillos are softened and slightly charred, about 5 to 8 minutes.
Transfer the vegetables to a blender. Add the cilantro, cumin, sugar and salt, and purée until smooth.
Heat oil in a large, nonstick skillet over medium heat. Add the salsa and cook, stirring, until slightly thickened, about 5 minutes. Add the broth and cook for another 5 minutes. The salsa should be slightly thickened.
Meanwhile, in a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 3 to 4 minutes.
Gently stir the tortilla chips and chicken into the sauce, making sure they are well coated. Divide the chilaquiles among 4 plates and top each with the sour cream, cheese, red onion, cilantro and an egg. Serve with lime wedges.
Nutrition information per serving:
Calories 690 Fat 36 g Sodium 900 mg
Carbohydrates 60 g Saturated fat 10 g Total sugars 14 g
Protein 36 g Cholesterol 270 mg Dietary fiber 9 g
Exchanges per serving: 2 starch, 2 carb, 4 medium-fat protein, 3 fat.