Green Chilaquiles with Poblano Peppers

Name: Green Chilaquiles with Poblano Peppers
Total time: 1800 s
Yield: 6 servings
Ingredients: 6 poblano peppers; 5 tomatillos; 2 serrano peppers; 1 garlic clove; 1 tablespoon or 1 cube chicken bouillon; 1/2 white onion; 8 3/4 ounces tortilla chips (about 250 grams); 1 1/2 cups shredded Chihuahua or Monterey Jack cheese (about 170 grams); 2 cups cooked, shredded chicken (about 280 grams); as needed, full-fat sour cream; as needed, salt; as needed, black pepper; as needed, oil for frying

Bibi García @Bibi

A twist on green chilaquiles that my family from Durango taught me. They love poblano peppers, and I love when they share their recipes with me.

Bibi García @Bibi

A twist on green chilaquiles that my family from Durango taught me. They love poblano peppers, and I love when they share their recipes with me.

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Ingredients

30 minutes

6 servings

6poblano peppers
5tomatillos
2serrano peppers
1garlic clove
1 tablespoonor 1 cube chicken bouillon
1/2white onion
8 3/4 ouncestortilla chips (about 250 grams)
1 1/2 cupsshredded Chihuahua or Monterey Jack cheese (about 170 grams)
2 cupscooked, shredded chicken (about 280 grams)
as needed, full-fat sour cream
as needed, salt
as needed, black pepper
as needed, oil for frying

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Steps

30 minutes

1

Roast the poblano peppers until the skin blisters and turns black in many spots. Cover with plastic wrap to steam for about 10 minutes, then remove the stems, skin, seeds, and veins.
2

Meanwhile, bring the tomatillos and the other peppers to a boil. Add more peppers if you like it very spicy. Cook until just tender.
3

Finely chop the onion and set aside. It may seem like a lot (I thought so too), but once you taste the chilaquiles, you'll notice the texture it adds to every bite.
4

Blend the cooked vegetables (without the cooking water), the poblanos, salt, garlic, black pepper, and chicken bouillon until smooth. Set aside.
5

Sauté the onion in oil. Once it turns translucent, add the sauce, mix, and let everything come together. Bring to a boil for a few minutes.
6

Add the tortilla chips and shredded chicken, and mix gently.
7

Finally, add the cheese, cover, and let it sit for a few minutes until the cheese melts.
8

Serve and top with sour cream to taste.