Chilaquiles Verdes Con Huevos | Rosemary Farm

Ingredients

• 1 red onion, sliced and de-flamed
• 10 (1 1/4 lbs) tomatillos, stemmed, husked and rinsed
• 4 cubanelle peppers
• 2 poblano chiles
• 4 serrano chiles, divided
• 1/2 white onion, quartered
• 1 cup cilantro (leaves + stems) + more leaves to garnish
• 2 cups chicken stock
• 2 limes, divided
• 1 ½ tsp ground cumin
• pinch kosher salt
• 5 Tbsp avocado oil, divided
• 4 garlic cloves, minced
• 30 5-inch corn tortillas, quartered and fried in peanut oil (substitute for a bag of store bought tortilla chips)
• 6 oz Manchego cheese, shredded
• 12 oz Oaxaca cheese, shredded
• Mexican crema or sour cream
• 2 ripe avocados, sliced
• 6 to 12 large Rosemary Farm eggs, divided