Stovetop Tomatillo Chilaquiles
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 recipe tomatillo salsa (recipe below)
- 1-2 cups shredded Monterey Jack cheese
- Freshly fried tortilla chips (recipe below)
- 1 cup black beans
- Scallions and cilantro (to garnish)
- Crema (to finish)
- Cotija (to finish)
- 5 small corn tortillas
- 1/2 cup vegetable oil
- 1 teaspoon kosher salt
- 1 pound tomatillos (husked and rinsed and halved)
- 1/2 small yellow onion (roughly chopped)
- 1 green jalapeño (stemmed)
- 3 cloves garlic
- 1 tablespoon kosher salt
- 1/3 cup fresh cilantro (chopped)
- 2 limes (juiced)
- Kosher salt
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Preparation
Step 1
For the Tortilla Chips
Step 2
Cut the tortillas into 6 triangles each.
Step 3
Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
Step 4
Remove from the oil and transfer to a paper towel.
Step 5
Sprinkle sea salt and set aside.
Step 6
For the Tomatillo Salsa
Step 7
Preheat the oven to 425 degrees F. Arrange the halved tomatillos on a parchment lined baking sheet and roast until soft and charred, about 20 minutes.
Step 8
Remove from the oven and cool. Transfer the tomatillos into a blender or food processor with the onion, jalapeño, garlic, cilantro, lime juice and salt. Blend until smooth. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.
Step 9
To Assemble
Step 10
In a large skillet, warm the tomatillo salsa over medium heat with the black beans. Once warmed through, add the fried tortilla chips into the liquid and nestle to coat.
Step 11
Top with the shredded cheese and remove from the heat. The residual heat will start to melt the cheese
Step 12
Garnish with cotija, crema, scallions and cilantro. Serve immediately.
Step 13
Optional to add scrambled or fried eggs on top.
Step 14
Save recipe for the next time?
