IF YOU KNOW YOU KNOW.
Chilaquiles is one of the most delicious mexican breakfast dishes.
It combines delicious tortilla chips with a tangy tomatillo salsa verde, but this version we'll be making it a little differently by replacing those tortilla chips with our full flavored Lulu Plantain Chips.
They are crispy and salty, perfectly served as the base of this dish that will then be topped off with a variety of mouth watering ingredients.
- 1 ½ pound of tomatillo (roasted or boiled)
- 1 Poblano Pepper ( deseeded & without the skin)
- ½ white onion 🧅
- 2 cloves of garlic 🧄
- 1 cup of chicken stock 🐥
- ½ of cilantro
- 1 jalapeno (optional)
- ¼ teaspoon of ground cumin
- 1 tbsp of salt and pepper to taste 🧂️
- 20+ of Salted LuLu Plantain Chips 🌴
- 2 eggs (over easy or over hard) 🥚
- 1 tbsp Meixcan Crema 🇲🇽
- 1tbsp Queso Fresco or cotija cheese 🧀
- 1 Avocado (chopped) (NOT OPTIONAL, A MUST) 🥑
Seems like a lot but once this is all put together, YOU WONT REGRET IT.
Let's talk about how to create this masterpiece.
You can start off by preparing the salsa and the chicken the night before to save you some time in the morning.
For the salsa, you'll need to blend the fresh ingredients including:
Tomatillo - Cilantro - Jalapeños (if you dare), blend until everything is broken down.
Add to a hot frying pan with some olive oil and cook these babies for about 5 minutes( add chicken stock if desired) and let them cool and store in the fridge until it's time to serve.
For our wonderful veggie, the poblano pepper, make sure to roast it over high heat until it is completely darkened, this doesn't make it spicy and roasting it brings out all its flavor. Remove the skin and seeds in a plastic bag to make it easier.
Finally lets build our dish:
Create a ‘bedding’ of chips as the base, then pour the salsa verde over the plantain chips, top it off with queso fresco, egg, avocado, and mexican cream. IN ANY ORDER YOU LIKE!
Take a bite and enjoy!