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Green Chilaquiles



– 10 corn tortillas, sliced in triangles – 1/2 cup vegetable oil – 1/2 cup onion (sliced) – 1 cup spicy tomatillo sauce (see recipe below) – 1/4 teaspoon salt – 3/4 cup Real California queso fresco (crumbled) – 1/2 cup Real California crema con sal or crema agria – Cilantro garnish – Fried egg (optional) Spicy Tomatillo Sauce: – 1/2 white onion, peeled – 2 garlic cloves – 3-4 large tomatillos – 1 serrano chili – 2 jalapeno chilies – 1/3 cup water (from water chilies boiled in) – 1/4 teaspoon of vinegar – 1/2 teaspoons salt – 1/2 teaspoon dried oregano :Hispanic dairy cheese
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Serves 4
Prep time: 40 minutes
Cooking: 30 minutes

Heat vegetable oil in a large frying pan over medium heat. Add tortilla triangles in small batches and fry on each side for 3-4 minutes or until golden. Remove chips from oil and drain on a paper towel–lined plate. Sprinkle with a little salt. Drain out excess oil from the pan, leaving just a teaspoon of oil behind.

Place onions in pan and sauté over medium flame for 4 minutes to soften. Add tortilla chips, and gently fold to combine with onion. Pour in spicy tomatillo sauce; mix to coat all chips evenly. Sprinkle salt over chilaquiles. Sprinkle crumbled queso fresco over the top and allow to melt. Serve. Drizzle the top of each chilaquiles serving with 2 tablespoons of crema con sal or crema agria. Garnish with cilantro. Serve with a fried egg (optional).

Spicy Tomatillo Sauce:
Fry onion and garlic cloves until golden brown. Set to the side.

Boil tomatillos and chilies until soft for 35 minutes. Place onion, garlic, chilies (stems removed), 1/3 cup water, vinegar, salt, and dried oregano into a blender. Blend until smooth. Remove from blender and strain through a sieve into a bowl. Reserve for chilaquiles. Can be made up to 2 days ahead and stored in refrigerator.