Recipe: Chicken Chilaquiles Verdes

Serves 4.

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

• 1/2 tsp. salt

• 2 tsp. vegetable oil

• 1 1/4 c. low-sodium chicken broth

• 1 tbsp. butter

• 4 eggs

• 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

Directions

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.

Nutrition information per serving:

Calories690Fat36 gSodium900 mg

Carbohydrates60 gSaturated fat10 gTotal sugars14 g

Protein36 gCholesterol270 mgDietary fiber9 g