Chilaquiles – Fustini's Oils & Vinegars

Ingredients

• Salsa Verde – Recipe from below or canned enough to make 3 cups
• 2 tablespoons Fustini’s Cilantro and Onion olive oil
• 1 cup white onion, small dice
• 1 small can diced green chilies
• 1 jalapeno, seeded and minced
• 3 cups heavy cream
• 1 package tortilla chips
• 2 cups cooked and shredded chicken
• 4 eggs, hard boiled and sliced
• 2 cups Queso Fresco, of any Mexican cheese blend, shredded
• Fresh Cilantro
• Lime Wedges
• 10-12 tomatillos – husks removed, washed and cut into quarters
• 1 small white Onion, diced
• 3-5 cloves garlic, whole
• 2 jalapeno, seeded and roughly chopped
• Water, enough to cover
• 1 cup cilantro, roughly chopped
• Juice and zest of 1 lime
• 1 tablespoon Fustini’s Garlic Olive Oil
• 1 tablespoon Fustini’s Chipotle Olive Oil
• Salt and pepper to taste