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Green Chile & Chicken Chilaquiles

1 pound tomatillos, husked, washed and cut into quarters
1 jalapeno, split in half through the stem, stem and seeds discarded
1 poblano pepper, split in half, seeds and stem removed
2 cloves garlic, peeled
1 white onion, rough chopped
Olive oil
Salt and freshly ground black pepper
1 handful fresh cilantro, washed
Juice of 1 lime
1/8 cup corn masa
10 6-inch tortillas (I used a brand that is flour tortilla but also puts cornmeal in theirs), cut into 1/2-inch strips (they can be a day or two old, but fresh is fine too)
3 cups roasted chicken, shredded (I just used one of the premade kind from the store…3 cups was basically all the white meat)
4 scallions, finely chopped
1/2 cup fresh cilantro, chopped
2 TBSP ground cumin
1 tsp. chili powder
Salt and freshly ground black pepper
1 cup crumbled quest fresco

Roast tomatillos: Lay quartered tomatillos, garlic, jalapeno, onion on a sheet tray and drizzle with olive oil. Place under a broiler for 3-4 minutes until ingredients are well charred around the edges.

Remove from broiler and scrape all the ingredients into a blender. Add lime juice, masa, and cilantro and blend until smooth. Taste and season with salt and pepper.
Preheat oven to 375 degrees F. Place shredded chicken in a large bowl, add scallions and cilantro. Season with cumin, chili powder, salt and pepper. Add sliced tortillas and fold in roasted tomatillo mixture. Pour the mixture into an 8×11 baking dish.

Top with crumbled Queso fresco. Cover tightly with aluminum foil and bake in oven for 25 minutes. Remove foil and finish under broiler for 2-3 minutes until the cheese is golden brown and bubbly. Allow to cool slightly before serving.

Adapted from Kitchen Daily.com recipe by Top Chef’s own Gail Simmons

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