Friday's recipe (9/20/13) - Aimee Fortney's easy chilaquiles - WSMV News 4

Friday's recipe (9/20/13) - Aimee Fortney's easy chilaquiles and salsa verde

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Once you start making Salsa Verde, you will find many purposes for it! Take these easy chilaquiles, for example. Chilaquiles are usually made with leftovers. Leftover tortillas, leftover salsa … the addition of protein was optional. I'm making Easy Chilaquiles with Scrambled Eggs!


Serves 4

2 cups salsa verde (recipe below)
6 corn tortillas that are stale (leave out overnight)
vegetable oil (about an inch in your skillet)
1 teaspoon sea salt
8 eggs, beaten
2 teaspoons water or milk
shredded cheese
sour cream

Cut stale tortillas into triangles. Heat vegetable oil in a large skillet to medium-high heat and add tortillas. Lightly fry tortillas until they are crisp, turning once or twice (should not take more than about 3 minutes). Remove from oil with a slotted spoon and place on paper towel lined plates. Add salt to season tortillas, then set aside. Remove the oil from your pan, then return to the heat. In a bowl, beat eggs and water (or milk). Add salsa verde to your pan and bring to a boil. Reduce heat to medium, then add eggs. Scramble the eggs then add the tortilla chips. Coat the tortilla chips with the salsa verde, then add cheese to the top and plate to serve. (You want to keep the tortilla chips slightly crisp, not soggy). Top with cilantro and sour cream. (The sour cream will be to tone down the heat). 



Some people boil their vegetables with water - which is fine. I don't like it, though, because to me, the water dilutes the flavor too much. Roasting the vegetables is best!

8 Tomatillos, husks removed and washed
4 green chiles - poblano, serrano pepper, habanero or jalapeño; whatever you like
4 large cloves of garlic
2 Tablespoons of olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 white onion, chopped
1 large, or 2 small bunches of cilantro
1/4 to 1/2 cup reduced sodium chicken broth

Remember that tomatillos are sticky once you remove the husks, so wash them well before roasting in the oven. Roast tomatillos, chiles and garlic with a little olive oil, salt and pepper at 425 for 25-30 minutes. Remove from oven and allow to cool. Add all (peel garlic first) to blender, add 1/2 of a white onion, chopped, cilantro and just a little bit of chicken broth and purée. (Once roasted, you can squeeze the garlic from the bottom up, to remove). Taste to see if you need to season with salt and pepper. Pour into your dish to use as a salsa with chips, or use for chilaquiles or with enchiladas, burritos, serve with your grilled entree, etc. 

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