How-to Photos

Mexican Chilaquiles

A mash of green tomatoes, serrano chilis, and tortilla chips to be eaten with chicken, beef, or eggs for brunch.

Blend the serranos and tomatoes in a blender with a touch of water until smooth. Then transfer to a pot.

Add a teaspoon of bouillon paste or a bouillon cube, two cups water, and a tsp salt.
Cook until the bright green turns muted, about ten minutes. While that's cooking, slice chicken breasts horizontally so you have really thin planks.

Cook planks in a hot, dry pan so that each side gets a little golden brown.

Believe it or not, you add a mountain of tortilla chips to the soup pot.

Don't stir. Let it sit or a couple minutes, then scoop out onto plates. Serve with chicken and sour cream. Unbelievably simple and delicious!!!

My father-in-law LOVED it! He said it's not like anything he's ever tasted.

Copyright Lindsay Sterling 2012