Roasted Tomatillo Chilaquiles with Goat Cheese

Name: Roasted Tomatillo Chilaquiles with Goat Cheese
Ingredients: 1 pound (6 to 8 medium) tomatillos, husked, rinsed and cut in half across their “equator”; 4 unpeeled garlic cloves; 1 or 2 fresh serrano chiles, stemmed and cut lengthwise; 1 small white onion, sliced 1/4-inch thick; Enough oil to coat your skillet and to fry eggs; Salt; 2 cups chicken or vegetable broth; A big handful of chopped cilantro (or for a very authentic flavor use epazote); About 1/2 cup Mexican crema or crème fraiche (or sour cream or Greek-style yogurt thinned with a little milk); 6 ounces goat cheese; 4 eggs; Fresh black pepper

www.rickbayless.com

Roasted Tomatillo Chilaquiles with Goat Cheese - Rick Bayless | Enjoy authentic Mexican flavors with tomatillos, garlic, and creamy goat cheese.

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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.rickbayless.com.

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Ingredients

1 pound (6 to 8 medium) tomatillos, husked, rinsed and cut in half across their “equator”
4 unpeeled garlic cloves
1 or 2 fresh serrano chiles, stemmed and cut lengthwise
1 small white onion, sliced 1/4-inch thick
Enough oil to coat your skillet and to fry eggs
Salt
2 cups chicken or vegetable broth
A big handful of chopped cilantro (or for a very authentic flavor use epazote)
About 1/2 cup Mexican crema or crème fraiche (or sour cream or Greek-style yogurt thinned with a little milk)
6 ounces goat cheese
4 eggs
Fresh black pepper