Fustini's Oils and Vinegars
Chilaquiles

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Chilaquiles

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Chilaquiles


Submitted by Corporate Chef Andy Stewart

Servings6

Ingredients

    • Salsa Verde – Recipe from above or canned enough to make 3 cups
    • 2 tablespoons Fustini’s Cilantro and Roasted Onion Olive Oil
    • 1 cup white onion, small dice
    • 1 small can diced green chilies
    • 1 jalapeno, seeded and minced
    • 3 cups heavy cream
    • 1 package tortilla chips
    • 2 cups cooked and shredded chicken
    • 4 eggs, hard boiled and sliced
    • 2 cups Queso Fresco, of any Mexican cheese blend, shredded
    • Fresh Cilantro
    • Lime Wedges
    Salsa Verde
    • 10-12 tomatillos – husks removed, washed and cut into quarters
    • 1 small white Onion, diced
    • 3-5 cloves garlic, whole
    • 2 jalapeno, seeded and roughly chopped
    • Water, enough to cover
    • 1 cup cilantro, roughly chopped
    • Juice and zest of 1 lime
    • 1 tablespoon Fustini’s Garlic Olive Oil
    • 1 tablespoon Fustini’s Chipotle Olive Oil
    • Salt and pepper to taste

    Directions

    Step 1. 

    Preheat oven to 400° F. Coat a sheet pan with non-stick spray. Heat the Fustini’s Cilantro and Onion Olive Oil over low heat in a large stock pot. (The pot needs to be very large as you will be stirring the chips together in it.) Add the onion, green chilies, and jalapeno and cook until softened but not brown. Add the Salsa Verde and cream, increase heat to medium high, stir and bring to a boil. Reduce heat to medium and continue cooking and stirring until sauce is slightly thickened. 


    Step 2. 

    Add tortilla chips and cooked, shredded chicken and stir as well as you can to coat ships. Pour mixture onto prepared baking sheet and spread to single layer as much as possible. Place cooked egg slices and cheese all over chips. Place into oven and cook until bubbly and browned. Serve immediately. Garnish with chopped fresh cilantro and lime wedges.


    Step 3.  Salsa Verde

    Place tomatillos, onion, garlic, and jalapeno in medium stock pot and cover with cold water. Bring to a boil over medium heat, and then simmer over low heat until tomatillos are tender, approximately 6 to 8 minutes. Transfer solids to a blender and add a little of the liquid from the stock pot. Liquefy in blender using more cooking water to achieve the right consistency. With blender running, add Fustini’s Cilantro and Onion Olive Oil to combine. Add cilantro and lime and pulse to finish. Season with salt and pepper.




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