Baked Tomatillo Chilaquiles
These baked tomatillo chilaquiles layer crisp tortilla strips with tangy tomatillo-jalapeño sauce, melted cheese, and fried eggs for a satisfying Mexican-inspir
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Blender
- Food processor
- Cast iron skillet
- Nonstick skillet
- Baking dish
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spatula
- Spoon
Ingredients
- 12 corn tortillas, each 6 inches (15 cm) in diameter
- 2 Tbs. plus 2 tsp. extra-virgin olive oil
- Sea salt
- 1 can (12 oz./375 g) tomatillos, drained
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro
- 1/2 cup (4 fl. oz./120 ml) vegetable broth
- 1 jalapeño chile, seeded and chopped
- 1 Tbs. fresh lime juice
- 1 tsp. finely chopped garlic
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 4 green onions, including tender green parts, chopped
- 2 cups (5 oz./155 g) crumbled asadero cheese or queso fresco
- 4 eggs
- 1 pinch red pepper flakes
- 1 ripe avocado, pitted and sliced
- Pickled red onion for garnish
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