Chilaquiles with Roasted Tomatillos Recipe

Name: Chilaquiles with Roasted Tomatillos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 tomatillos; 4 jalapenos cut in half; 1 Spanish onion; 4 cloves of garlic; 2 leaves epazote; 1/2 cup cilantro, chopped; 4 cups chicken broth; 1/4 cup olive oil; 15 corn tortillas; 1 cup vegetable oil; 1 cup cheddar cheese, shredded; 1 cup asadero-style cheese, shredded; 6 eggs; Salt and pepper

Servings: persons

15 tomatillos
4 jalapenos cut in half
1 Spanish onion
4 cloves of garlic
2 leaves epazote
1/2 cup cilantro, chopped
4 cups chicken broth
1/4 cup olive oil
15 corn tortillas
1 cup vegetable oil
1 cup cheddar cheese, shredded
1 cup asadero-style cheese, shredded
6 eggs
Salt and pepper

1
In a preheated 400 degree oven, roast the tomatillos and the jalapenos together until the skins on the tomatillos blister.
2
Place the tomatillos and the jalapenos in a food processor and blend.
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
Add garlic and cook for an additional minute.
5
Add the onions and garlic to the tomatillos mixture and the epazote, cilantro and chicken broth.
6
Blend to combine.
7
In a separate saucepan, heat the vegetable oil to 325 degrees.
8
Use a high temperate thermometer for accurate temperature.
9
Cut the tortillas in quarters and fry until crispy.
10
Drain the tortillas and set aside.
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
To serve, spoon the chilaquiles onto a plate and top them with the cheeses.
13
Melt in a hot oven and serve with your favorite hot sauce.
14
Top the chilaquiles with sour cream and a little chopped cilantro.

1845

kcal

Calories

122

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 tomatillos, 4 jalapenos cut in half, 1 Spanish onion, 4 cloves of garlic, and more.

Yes, Chilaquiles with Roasted Tomatillos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles with Roasted Tomatillos

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