This Chilaquiles Salsa Verde is a versatile dish that nourishes the soul. I used a green salsa but this dish can also be made with a red salsa. Top this dish with grated cheese, diced tomatoes, cilantro, jalapenos, a little sour cream and the roasted multi pepper salsa and oh boy you are in for a treat!
Have you ever had chilaquiles before? It means a broken-up old sombrero. I just about died the first time I tried them. I thought to myself “where have you been all my life”. Beto and Brian took me to a little diner that was inside a bowling alley called Pepy’s Galley shortly after I arrived back in Venice in 2007. It seemed somewhat unassuming being that it was located in a bowling alley yet the food was outstanding! Just check out the yelp reviews. Pepy’s had been in business for over 40 years until they had to close there doors due to the crazy rent increases that have been going on in the Venice and Mar Vista area lately. So very sad!
Anyways, I saw chilaquiles on the menu and asked Beto what it was. He told me that they were a poor man’s breakfast made from leftover salsa and stale chips and urged me to try them. They are normally topped with an egg but I asked them to make it without the egg. They served them with a fire-roasted salsa and when I took my first bite, my eyes rolled to the back of my head in utter intoxication. I was hooked! I asked Beto why haven’t I heard about this dish before? He said that it has just recently started to show up in restaurants because it was considered a poor man’s meal. Now you see it everywhere.
It was Robby’s birthday last Friday so Jill, Paloma and Severin came to our house in the early afternoon. Unfortunately, Beto had to work so he met up with us later that evening for Robby’s birthday dinner at Ella’s at the Airport. Erin, Leif and Taj also joined us. It was a fun time as usual. The cutest thing was that Paloma had asked her mom if Taj was going to be there and Taj had asked his mom if Paloma was going to be there. OMG, they are so adorable together. I think Taj thinks that Paloma is the coolest thing. They get along great together even though Taj is three and Paloma is five! After dinner, Beto and his clan came back to our house and spent the weekend with us. It’s always a fun filled time with arts and crafts, the beach, good food, etc. with the Beto clan.
2 – 4 servings
- Roasted Multi Pepper Salsa – recipe below
- 1 Cup Roasted Tomatillo Salsa – or to taste – recipe below
- 1 Tablespoon Extra Virgin Olive Oil
- 12 Corn Tortillas – cut into 8 wedges – recipe below
- Cheddar Cheese – shredded – to taste
- 1 – 2 Jalapeno Peppers – thinly sliced
Roasted Multi Pepper Salsa – 1 1/2 Cups
- 1 Poblano Pepper – roasted – deseeded – destemmed – diced
- 1 Anaheim Pepper – roasted – deseeded – destemmed – diced
- 1 Red Bell Pepper – roasted – deseeded – destemmed – diced
- 1 Yellow Bell Pepper – roasted – deseeded – destemmed – diced
- 1 Small Jalapeno Pepper – roasted – minced
- 1/2 Small White Onion – roasted
- 1 Cups Cilantro – roughly chopped
- 1 Small Garlic Clove – minced
- 2 Tablespoons Lime Juice – fresh squeezed
- 1 Teaspoons Sea Salt
Roasted Tomatillo Salsa – for the whole recipe click here.
- 2 Poblano Peppers – roasted – deseeded – destemmed
- 5 Tomatillos – roasted
- 1/4 White Onion
- 1 Small Jalapeno Pepper
- 1/2 Cup Cilantro
- 1 Small Cloves Garlic
- 1/2 Tablespoon Lime Juice – fresh squeezed
- 1 Teaspoons Sea Salt
- Cherry Tomatoes – halved
- Chives – thinly sliced
- Queso Fresco – crumbled
- 1 or 2 Avocados – sliced
- Cilantro – roughly chopped
- Sprouts – your choice – optional
- Lime – wedges
- Sour Cream or Greek Yogurt
- 12 Corn Tortillas
- 1 Tablespoon Extra Virgin Olive Oil
- Salt – lightly sprinkled
Roasted Multi Pepper Salsa Recipe
Roast all the peppers for both salsas,
Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it works fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
Roasted Tomatillo Salsa
Cut the cores out of the tomatillos and cut in half then spread them out on a baking sheet cut side down. Turn on the broiler and broil tomatillos for 5 -7 minutes then flip over and broil for another 2 to 4 minutes or until real soft.
Add the onion to a pot of water and bring to a boil then remove and let cool. When cool add to a food processor.
When tomatillos are done, let cool then remove burnt parts of skin as best you can then add to a food processor.
De-stem, de-seed and remove burnt skin from the poblano and jalapeno with a paper towel (if you like your salsa hotter leave the seeds in the jalapeno and add to a food processor along with cilantro, lime, and salt. Puree. Set aside.
Prep all your toppings and shred the cheese then set aside.
Preheat oven to 375 degrees
Lightly coat each tortilla with olive oil and sprinkle with salt. Stack them up and cut into 8 wedges. Lay them onto a lightly greased baking sheet and arrange them in a single layer.
You will need to do it in two batches. Place in the oven on the middle rack and bake for 10 – 12 minutes or until the edges curl up and they are firm to the touch. They will continue to crisp as they cool. If not pop them back into the oven for a couple of minutes.
Heat up the tomatillo salsa and tablespoon of olive oil over medium heat. When the salsa is hot add the chips, quickly toss to evenly coat. Top with cheese and garnishes.
If you like it on the crunchier side, serve immediately. It will never be really crunchy. You can also pop it in the oven for 10 to 15 minutes to really melt the cheese and then add all the toppings.
Tomatillos have been found to have antibacterial and anti-cancer properties from the Ixocarpalactone-A, a phytochemical. They contain niacin, which helps convert food into energy. They are a rich source of vitamin C and flavonoids, which are powerful antioxidants. The vitamin K increases bone mass, potassium that helps electrolyte regulation, nerve function, muscle control, and blood pressure, folate that supports red blood cell formation and fiber. They are without sugars, low in salt and cholesterol-free.
Bell Peppers are extremely high in vitamin A, which helps to support healthy eyesight especially night vision. It is also very high in vitamin C, which is really important for the skin. They have a good source of the antioxidant mineral manganese and B-complex and vitamin E. They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain. They are a good source of fiber, folate, vitamin K, molybdenum and manganese. Red peppers are one of the veggies highest in lycopene and have been successfully tested in the prevention of many cancers. Lycopene is a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, that are great for the prevention of cancers in the bladder, prostate, cervix and pancreas.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.
Anaheim Peppers are a rich source of vitamin C, a half-cup provides over 100 percent required daily intake for adults. They also have a good amount of vitamin A, which is helpful for skin and eye health. Anaheim peppers contain phenols; flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are a powerful antioxidant that helps strengthen blood vessels. They aid the immune system and contain vitamin E that helps to protect cells from oxidative damage. They also contain vitamin K, which increases bone mass more than any other pepper.