Breakfast
Green Chilaquiles with Chicken
Tortilla chips bathed in green salsa with chicken, cream and cheese.
Gluten-free
Ingredients
- 250 g corn tortilla chips (totopos)
- 8 tomatillos
- 2 serrano peppers
- 1 garlic clove
- 1/4 onion
- 1 small bunch cilantro
- 200 g cooked, shredded chicken breast
- 1 tablespoon oil
- 100 g crema (Mexican sour cream)
- 100 g queso fresco
- Onion rings and salt to taste
Step-by-step
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- Put the tomatillos, peppers, garlic, onion and cilantro in the mixing bowl and blend 20 sec/speed 6.
- Add the oil and cook the sauce 10 min/100°C/speed 1. Adjust the salt.
- Add the tortilla chips to the hot sauce and mix gently outside the mixing bowl so they don't break.
- Serve immediately and top with the shredded chicken.
- Garnish with crema, queso fresco and onion rings.
Tips
- Serve the chilaquiles right away so the chips don't get too soft.
- For a vegetarian version, substitute the chicken with beans or a fried egg.
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