Salsa Verde Chilaquiles

Salsa Verde Chilaquiles

Salsa Verde Chilaquiles
Comfort food at its best
Ingredients

Tio Pablo Citrus Chilli Totopitos 230g

Tio Pablo Tomatillos 800g, drained

1 Tbl La Morena Nacho Jalapeños (or fresh, sliced jalapeno if available)

1 onion, sliced

1 garlic clove, chopped

½ cup fresh coriander, chopped

Salt and cracked black pepper, to taste

½ cup Edam cheese, grated

2 eggs

1 lime

¾ cup cooked corn (fresh or use canned if unavailable)

1 radish, sliced

½ cup feta cheese, crumbled

Pickled red onions, optional (recipe: https://tiopablo.co.nz/pickled-red-onions/)

Salsa Verde: In a blender, add the tomatillos, ½ of the sliced onion, garlic, 2 slices of jalapeño (adjust to the spiciness you are after), ¼ cup coriander and squeeze of ½ of the lime. Season with salt and pepper and blend for about 30 seconds.

 

In a frying pan (make sure pan is able to go into the oven), pour in the Totopitos and pour Salsa Verde on top. With a large spoon, gently mix through the salsa until the chips are all lightly coated. Sprinkle on the rest of the onion and Edam cheese. Gently crack the eggs and place on top of the chip mixture.  Place the entire pan into the oven and fanbake at 160°C until the cheese has melted and the eggs have cooked through.

 

Remove pan from the oven and top with corn, remaining coriander, radish, remaining nacho jalapeños, feta cheese and pickled onions. Eat right out of the pan. Serves 3-4.