Crispy Tortilla Chips with Chicken — Chilaquiles Verdes con Pollo
Mexican fried tortilla chips simmered briefly in tomatillo-serrano salsa until softened at the edges, topped with shredded poached chicken, crema, queso fresco, sliced red onion, and cilantro.
Mexican
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine chicken thighs, 1 tsp salt, 2 bay leaves, and 0.5 onion in a bowl. Husk and rinse tomatillos. Stem serranos. Rough-chop 0.5 onion for salsa. Peel garlic cloves. Chop 1/4 cup cilantro for salsa. Cut 10 corn tortillas into 6 wedges each. Thinly slice red onion into rings. Chop 1/4 cup cilantro for plating. Cut lime into wedges.
Simmer
Place chicken in a saucepan with water to cover by 2 cm. Simmer over medium-low 12–14 minutes until opaque. Drain and shred finely.
Char
Char tomatillos and serranos in a dry skillet over medium-high 6–7 minutes until blackened in patches and tomatillos collapse. Blend with rough-chopped onion, garlic, cilantro, and 0.5 tsp salt until coarsely textured.
Fry
Heat 1 cup oil in a wide skillet over medium-high 2 minutes until shimmering. Fry tortilla wedges in three batches, 90 seconds per batch, turning, until deep golden and crisp. Drain on a rack.
Saute
Heat 2 tbsp oil in a clean skillet over medium-high 1 minute. Pour in salsa verde and cook 3 minutes, stirring, until olive green and bubbling steadily.
Crisp
Add fried tortilla chips to simmering salsa and toss gently to coat. Reduce to medium-low and cook 2 minutes, tossing once, until chips are coated but still hold chewy-crisp texture at centres.
Plate
Divide chilaquiles between two plates. Top each with shredded chicken, crema, queso fresco, red onion rings, and cilantro. Serve immediately with lime wedges while chips are partly crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.