Skillet Chilaquiles, Cafe Style
| Yield: | 4 Servings |
| Categories: | Chile, Southwest |
| 1/2 | c | Light oil; like wesson |
| 8 | Stale tortillas; cut into eighths | |
| 1/2 | c | Chopped onion |
| 4 | Anaheim chiles; charred, peeled, seeded | |
| 1 | c | Green tomatillo sauce; homemade or storebought |
| 1 | c | Chicken broth |
| 1 | Sprig epazote; optional | |
| 2 | Sprigs cilantro | |
| 1 | Jalapeno chiles; fresh or canned, cut into rings (up to 2) | |
| 1/2 | c | Monterey jack cheese; grated |
| 3 | tb | Parmesan or romano; finely grated |
| Pickled onions or avocado slices for garnish |
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