Mexico is one of marketplace booths to appear in 1996. This dish is typically served for breakfast or brunch and uses leftover salsa and tortillas.
1 lb skinned boneless chicken breasts
½ cup thinly sliced onion
1 garlic clove, crushed
Salt, to taste
1 ½ cups water
10 oz corn chips
1 ½ lb Monterey Jack cheese, shredded
- Put the water, salt, garlic, onion and chicken breasts in a medium saucepan and bring to a boil. Reduce heat to simmer until chicken breasts are tender. Remove from broth and shred the chicken breasts when they are cool enough to handle. Set aside.
- Divide the corn chips among 8 individual ramekins and spoon one tablespoon of green sauce in each ramekin. Divide the chicken among the ramekins, and top with the cheese. Bake at 350 degrees for 20 minutes until the cheese is brown and bubbly.
- Top with a spoonful of sour cream, drizzle with green sauce, sour cream and sprinkle with green onions.
2 lb tomatillos, outer skin removed
3 jalapeno peppers, seeded
1 cup water
3 tbsp olive oil
1/3 cup onions, finely chopped
3 garlic cloves, finely chopped
1/3 cup cilantro, chopped
Salt, to taste
- In a medium sized pan cook the tomatillos, peppers and water until boiling. Reduce heat and simmer for 10 minutes until the tomatillos are tender-cool. When cool, place in blender and puree.
- In a sauté pan, heat the oil and add the onions, garlic and tomatillo puree-sauté for 10 minutes and add cilantro and salt.
8 oz sour cream
Green onion, finely sliced
Want to see how to make it? Check out the video here.
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