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"Recipe of the week"
Roasted Tomatillo & Chicken Chilaquiles
1 1/2 pounds tomatillos, husked, washed and cut into quarters 1 jalapeno, split in half through the stem
2 cloves garlic, peeled 1 white onion, rough chopped
Extra virgin olive oil Kosher salt and freshly ground black pepper
1 bunch fresh cilantro, washed Juice of 1 lime
12 6-inch whole wheat tortillas, cut into 1/2-inch strips (they can be a day or two old, but fresh
is fine too)
3 cups roasted chicken, shredded 4 scallions, finely chopped
1/2 cup fresh cilantro, chopped 2 tablespoons ground cumin
1 teaspoon chile powder, optional Kosher salt and freshly ground black pepper
1 cup crumbled queso fresco 1 cup grated packaged mozzarella cheese
Directions
Roast tomatillos: Lay quartered tomatillos, garlic, jalapeno, onion on a sheet tray and drizzle with olive oil. Place
under a broiler for 3-4 minutes until ingredients are well charred around the edges.
Remove from broiler and scrape all the ingredients into a blender. Add lime juice and cilantro and blend until smooth.
Be careful when blending hot ingredients - place hand firmly on lid of blender. Taste and season with salt and pepper.
Preheat oven to 375 degrees F. Place shredded chicken in a large bowl, add scallions and cilantro. Season with cumin,
chile powder, salt and pepper. Add sliced tortillas and fold in roasted tomatillo mixture. Pour the mixture into an 8x11
baking dish. Top with crumbled Queso fresco and grated mozarella cheese. Cover tightly with aluminum foil and bake in oven for
25 minutes. Remove foil and finish under broiler for 2-3 minutes until the cheese is golden brown and bubbly. Allow to
cool slightly before serving.
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