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Chilaquiles Salsa Verde Recipe:

2 - 4 servings

Ingredients

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

  • 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

Toppings

  • 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

Tortilla Chips

  • 12 Corn Tortillas
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt - lightly sprinkled

Instructions

Roasted Multi Pepper Salsa Recipe

  1. Roast all the peppers for both salsas.
  2. Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it works fine on an electric stove.
  3. Char the peppers on all sides turning with a pair of tongs.
  4. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  5. 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.
  6. Add the onions, garlic, cilantro, jalapeno, lime and salt into a medium sized bowl. Dice the peppers into small squares. Add and stir well.

Roasted Tomatillo Salsa

  1. Cut the cores out of the tomatillos and cut in half then spread them out on a baking sheet cut side down.
  2. 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.
  3. Add the onion to a pot of water and bring to a boil then remove and let cool.
  4. When cool add to a food processor.
  5. When tomatillos are done, let cool then remove burnt parts of skin as best you can then add to a food processor.
  6. 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)
  7. Add the peppers to a food processor along with cilantro, lime, and salt. Puree. Set aside.

Toppings

  1. Prep all your toppings and shred the cheese then set aside.

Tortilla Chips

  1. Preheat oven to 375 degrees
  2. Lightly coat each tortilla with olive oil and sprinkle with salt.
  3. Stack them up and cut into 8 wedges.
  4. Lay them onto a lightly greased baking sheet and arrange them in a single layer.
  5. You will need to do it in two batches.
  6. 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.
  7. They will continue to crisp as they cool.
  8. If not, pop them back into the oven for a couple of minutes.

Assemble

  1. Heat up the tomatillo salsa and a tablespoon of olive oil over medium heat.
  2. When the salsa is hot, add the chips, quickly toss to evenly coat.
  3. Top with cheese and garnishes.
  4. If you like it on the crunchier side, serve immediately.
  5. It will never be really crunchy.
  6. You can also pop it in the oven for 10 to 15 minutes to really melt the cheese and then add all the toppings.