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- 1 pound tomatillos, sliced in half
- 1 white onion
- 3 garlic cloves
- 2 jalapeños, sliced in half with seeds
- 1 cup cilantro, plus 1/4 cup chopped for garnish
- 1/2 teaspoon salt
- 1 lime, juiced
- 1/4 cup vegetable stock
- 1 tablespoon oil
- black pepper to taste
- 8-10 cups tortilla chips
- 1 cup cheddar cheese, shredded
- 1 avocado, diced
- 1 cup Mexican crema
- 1/2 cup Cotija cheese, crumbled
- salt and pepper to taste
- Preheat oven to 450F and prepare a baking sheet.
- Peel and wash tomatillos under warm water. Peel and slice in halves.
- Slice onion into large pieces.
- Place unpeeled garlic onto baking sheet.
- Slice jalapeños in half lengthwise.
- Place tomatillos, onions, and jalapeños in a bowl. Toss with oil, salt, and pepper.
- Spread all ingredients onto baking sheet. Roast for 5-7 minutes until tomatillos are softened and slightly charred. Remove peels off of garlic.
- Transfer roasted ingredients to a food processor. Add cilantro and lime juice. Pour in vegetable stock. Puree until smooth.
- To make chilaquiles, heat about 2 cups of salsa in a large pan.
- Add tortilla chips and stir to coat in salsa. Cook for 5 minutes until chips are soft, but not mushy. Sprinkle with cheddar cheese. Place under a broil until melted.
- Garnish with avocado, crema, cotija cheese, and cilantro. Season with salt and pepper to taste.