This fresh, delicious chilaquiles recipe is a textural wonderland with the addition of sauerkraut and thick-cut green onions.
COOK TIME
1 hour
SERVING
Serves 4
TAGS
10 Ingredients or Less
Appetizer
Dairy-Free
Gluten-Free
Nut-Free
INGREDIENTS
3 c. tomatillos* (about 15-20 tomatillos, halved and quartered)
1 bunch green onion, cut into 1/2 inch pieces, keeping green separated from white
3-4 large handfuls of your favorite tortilla chips
Olive oil
Salt & pepper to taste
2 c. Wildbrine Jalapeño Lime Sauerkraut (let kraut come to room temperature)
For Garnish:
Sour Cream
Fresh cilantro
Fried chicken eggs
Avocado
Fresh lime
Directions
Preheat the oven to 375 degrees. Remove the outer husk. Wash and dry the tomatillo, then cut in half. Place tomatillo and cut white part of the green onion into a mixing bowl and season with oil, salt, and pepper until thoroughly coated. Place onto a baking sheet and bake in the oven for 30-45 minutes, stirring every so often. Cook until roasted, tender, and the tomatillos begin to burst and caramelize. Remove from the oven and let cool slightly. In a blender, place the cooked onion and tomatillo plus all of the juices from the baking sheet. Blend thoroughly. You should have at least 3 cups of purée. If not, add water until you reach the 3 cups. Taste and adjust seasoning with salt and pepper if desired.
