Chips in Salsa

1. 1

   To make the salsa, light a grill or preheat a grill pan.

2. 2

   Grill the tomatoes, tomatillos and onion slices over moderately high heat, turning, until charred in spots, 10 minutes.

3. 3

   In a medium saucepan, heat the 1 tablespoon of oil.

4. 4

   Add the arbol chiles and garlic and cook over moderately low heat until lightly browned, about 2 minutes.

5. 5

   Add the grilled tomatoes, tomatillos and onion and 1 1/2 cups of water.

6. 6

   Simmer over moderately low heat until the onion is softened, about 30 minutes.

7. 7

   Transfer to a blender and puree until smooth.

8. 8

   Strain the salsa through a medium-mesh strainer; season with salt.

9. 9

   In a large saucepan, heat 2 inches of oil to 375.

10. 10

    Working in batches, fry the tortillas, turning occasionally, until golden and crisp.

11. 11

    Using a slotted spoon, transfer the chips to a paper towellined plate to drain.

12. 12

    In a large bowl, toss the warm chips with half of the salsa.

13. 13

    Transfer the chips in salsa to a platter and top with the cheese, cilantro and finely chopped onion.

14. 14

    Serve right away, passing the remaining salsa at the table.

* Per serving · 4 servings · Values may vary.