This is my take on a traditional Mexican dish, Chilaquiles. These are like salsa drenched nachos topped with nothing but yummy goodness.
Salsa Verde:1/2 lb tomatillos, husks removed
1 jalapeno, deveined and seeded
2 garlic cloves
Homemade tortilla chips
1 can of black beans
1 cup of shredded chicken
Red onion, minced
Avocado, sliced or roughly chopped
Salsa Verde:Add tomatillos into a saucepan, cover with water and boil for 5 minutes, until tomatillos have changed color and are soft. Use slotted spoon to remove tomatillos into a blender. Add jalapeno, garlic cloves and a cup of the cooking liquid. Blend until smooth. Add salt to taste.
Add salsa to a saucepan and cook over medium heat for a couple minutes. Add tortilla chips to the salsa. Gently turn over chips until they are all well coated. Remove from heat.
To assemble chilaquiles:To serve chilaquiles, make a bed of black bean on your plate, top with salsa coated chips, chicken, a dollop of sour cream, onion, avocado cheese and sprinkle with cilantro.
Variations:· Use red salsa instead of green
· Serve for breakfast and top with an egg instead of chicken
· Serve for dinner and top with carne asada instead of chicken