Mexican Chilaquiles
Cheela-KEEL-ace
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
