Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs fresh tomatillos, husked rinsed and halved

  2. 2 large garlic cloves

  3. 1 large jalapeno, halved lengthwise stemmed and seeded

  4. 1/4 cup packed cilantro

  5. 2 tablespoons vegetable oil

  6. 1 teaspoon ground cumin

  7. 1/2 teaspoon coriander

  8. salt & freshly ground black pepper

  9. 1 lb shredded cooked chicken (3 cups) or 1 lb turkey (3 cups) or 1 lb shredded pork (3 cups) or 1 lb shredded beef (3 cups) or 1 lb fresh spinach , at room temperature (3 cups)

  10. 1 1/2 cups shredded monterey jack pepper cheese (6 ounces)

  11. 1/2 cup farmer cheese (4 ounces)

  12. 1 scallion , sliced

  13. 8 cups tortilla chips (one 6-ounce bag)

  14. 1/4 cup sour cream

  15. salsa

  16. guacamole

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.

  2. In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.

  3. Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.


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