Simmer tomatillos, poblanos, garlic, minced onion and onion powder for 20 minutes. Transfer to a blender, add remaining spices and blend.
Cilantro/lime sour cream
2
Wisk all together and set aside.
Tortilla Strips
3
Mix seasonings together and set aside. Fry tortilla strips until crunchy and toss in seasoning mixture.
Chilaquiles
4
Plate layer of chips and top with salsa verde, repeat 2 times. Drizzle with sour cream. Top with 2 fried eggs, fried tortilla strips and queso fresco crumbles.
Ingredients
Salsa Verde
8oztomatillo, chopped
5ozpoblano pepper
1ozgarlic, minced
1white onion, chopped
2tsponion powder
1tspcumin
2tspchili powder
1tspsalt
1tbsplime juice
Cilantro & Lime Sour Cream
8ozsour cream
1tbsplime juice
1ozcilantro, chopped
½tspsalt
Tortilla Strips
2corn tortillas, cut into think strips
4tbspvegetable oil
1tspsalt
1tsppepper
1tspchili powder
1tsponion powder
1tspgarlic powder
Chilaquiles
4oztortilla chips
2fried eggs
2ozqueso fresco crumbles
Directions
Salsa Verde
1
Simmer tomatillos, poblanos, garlic, minced onion and onion powder for 20 minutes. Transfer to a blender, add remaining spices and blend.
Cilantro/lime sour cream
2
Wisk all together and set aside.
Tortilla Strips
3
Mix seasonings together and set aside. Fry tortilla strips until crunchy and toss in seasoning mixture.
Chilaquiles
4
Plate layer of chips and top with salsa verde, repeat 2 times. Drizzle with sour cream. Top with 2 fried eggs, fried tortilla strips and queso fresco crumbles.
