Chilaquiles with Roasted Tomatillos

1. 1

   In a preheated 400 degree oven, roast the tomatillos and the jalapenos together until the skins on the tomatillos blister.

2. 2

   Place the tomatillos and the jalapenos in a food processor and blend.

3. 3

   In a saute pan, heat the olive oil and add the onions, cook on low heat, approximately 10 to 12 minutes, until caramelized.

4. 4

   Add garlic and cook for an additional minute.

5. 5

   Add the onions and garlic to the tomatillos mixture and the epazote, cilantro and chicken broth.

6. 6

   Blend to combine.

7. 7

   In a separate saucepan, heat the vegetable oil to 325 degrees.

8. 8

   Use a high temperate thermometer for accurate temperature.

9. 9

   Cut the tortillas in quarters and fry until crispy.

10. 10

    Drain the tortillas and set aside.

11. 11

    Combine the tomatillos mixture, tortillas and eggs in a large saute pan and simmer for about 3 to 4 minutes, or until the eggs are cooked.

12. 12

    To serve, spoon the chilaquiles onto a plate and top them with the cheeses.

13. 13

    Melt in a hot oven and serve with your favorite hot sauce.

14. 14

    Top the chilaquiles with sour cream and a little chopped cilantro.

* Per serving · 4 servings · Values may vary.