Chilaquiles Verdes

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

10 oz. tomatillos, husked and halved

1/2 large white onion, cut into 1-inch-thick wedges, plus more, chopped, for serving

2 cloves garlic, unpeeled

2 jalapeños, halved and seeded

1 tbsp. olive oil

Kosher salt and pepper

2 cups cilantro, plus more for serving

2 to 3 tablespoons lime juice

6 c. sturdy yellow corn tortilla chips

Sour cream, for serving

4 large eggs, fried

Crumbled cotija cheese and hot sauce, for serving

Instructions

Heat broiler. On large rimmed baking sheet, toss tomatillos, onion wedges, garlic, and jalapeños with oil and 1/2 teaspoon each salt and pepper. Broil, rotating pan and tossing once, until vegetables are tender and charred, 8 to 12 minutes.

Discard garlic skins and transfer all roasted vegetables to blender. Add cilantro, 2 tablespoons lime juice, 1/2 cup water, and 1/2 teaspoon salt and puree until smooth. Taste and add more lime juice if desired.

Transfer salsa verde to large bowl, add chips, and toss to coat. Divide among bowls, spooning any salsa left in bowl on top. Sprinkle with chopped onion and cilantro and drizzle with sour cream (thinned with a little water). Top with fried eggs and sprinkle with cotija if desired.