Chilaquiles with Roasted Poblano and Tomatillo Sauce
Chilaquiles with Roasted Poblano and Tomatillo Sauce
Meat and Poultry
Ingredients
- 3 chicken breasts, skinless and boneless, diced
- salt and pepper
- 2 cups Roasted Poblano - Tomatillo Sauce, reserve some for garnish
- 1/2 cup heavy cream
- 3 cups fried tortilla chips
- 1 cup chihuahua cheese, grated
- 1/4 cup Manchego cheese, grated
- Creme Fraiche
- chopped cilantro
- 1/3 cup white onion, minced
- 4 garlic cloves, minced
- 1 1/2 cups tomatillo, quartered
- 2 poblano chiles, roasted, peeled, seeded and diced
- 1/2 cup green onion, thin-slice
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- pinch of salt
- 1 tablespoon cilantro, chopped
- juice of 1 lime
Directions
Preheat the oven to 350 degrees. Heat Fustini’s SELECT olive oil in a large skillet over moderate heat. Season chicken with salt and pepper then fry in hot oil until brown and fully cooked. Add sauce and heavy cream and bring to simmer. Combine tortilla chips and cheeses in a large bowl then pour hot sauce over top and stir to combine. Pack mixture into a springform pan or skillet and place into the oven. Bake until golden brown. Remove from the pan and serve with more sauce over top crème fraiche and cilantro.
Heat Fustini’s SELECT olive oil in a medium size pot over low heat. Once hot, add onion and garlic and cook, stirring often until soft. Add tomatillo, poblano, green onion, and chicken stock and bring to simmer. Once simmering, add heavy cream and salt and simmer over low heat, stirring often until slightly thickened - 30 to 40 minutes. Remove from heat and add cilantro and lime.
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