You are currently browsing the tag archive for the ‘Green Chiles’ tag.

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 recipe by Top Chef’s own Gail Simmons


Get every new post delivered to your Inbox.

Join 61 other followers