Chilaquiles verdes (Tortillas layered with green salsa)
- 135 g tomatillos (about 4; husked, washed, quartered)
- 1 jalapeno pepper (seeded, chopped)
- water (as needed)
- 3/8 t Salt (Table)
- 2 T vegetable oil
- 3 corn tortillas (6" in diameter, cut into 8ths)
- 1/2 c shredded chihuahua cheese (or Monterey jack cheese)
- sour cream (to garnish, as desired)
Preheat oven to 350F/Gas 4. Grease an 8" square baking dish; set aside.
Place tomatillos and jalapenos in a saucepan, cover with water; cook over medium heat 10 minutes. Remove with slotted spoon to a blender or food processor. Add 2 T of the cooking water; puree. Season with salt.
Heat the oil in a large skillet; add some of the tortilla pieces. Fry until crisp, about 2 minutes; drain on paper towels. Repeat with remaining tortillas, adding more oil if necessary.
Place half the fried tortillas into the baking dish; sprinkle half the cheese over them; add enough sauce to moisten. Add the rest of the tortillas; moisten with sauce; top with remaining cheese.
Bake until hot throughout and the sauce has has reduced, about 10 minutes.
Top with dollops of sour cream; serve and enjoy!
SJ Note 18 Feb 2012: We tried this, mostly as written (we didn't need to cook the tomatillos since we were using canned). It was okay, but strange. All the salt was in the salsa instead of on the chips, and some of the chips had gone soggy. I think a much better way, which is also quicker, is to use storebought salted tortilla chips - perhaps if they've been dried properly they'll be less likely to go soggy in the oven - just spread a layer in a baking dish, then drizzle with the green salsa (sans salt) and cheese, and bake just til the cheese melts. We'll try this again in that form.