Green Chile And Extra Cheese Chilequiles: The Ultimate Comfort Food Recipe
Introduction to Green Chile And Extra Cheese Chilequiles
If you’re looking for a comforting, flavorful dish that’s perfect for breakfast, lunch, or dinner, look no further than Green Chile and Extra Cheese Chilequiles! This mouthwatering recipe combines crispy tortilla chips, a zesty tomatillo salsa, tender shredded chicken, and a melty layer of cheese that will leave your taste buds dancing. It’s an easy-to-make dish that’s sure to impress family and friends and become a staple in your home!
A Personal Story Behind My Green Chile And Extra Cheese Chilequiles Journey
Growing up, I fondly remember my grandmother making chilequiles on lazy Sunday mornings. The aroma of tomatillos roasting on the stove would fill the house, making it impossible not to feel excited about breakfast. She taught me that the secret to perfect chilequiles lies in the balance of flavors and textures, and I have carried that lesson with me ever since. Today, I’m excited to share my version of this beloved dish, which brings back those cherished memories.
What Makes This Green Chile And Extra Cheese Chilequiles Recipe Special?
This recipe stands out for its vibrant green salsa made from fresh tomatillos, which adds a bright and tangy flavor that complements the richness of the cheese and chicken perfectly. The combination of freshly fried tortilla chips and layers of ingredients creates a delightful texture that’s both crunchy and creamy. Additionally, you can easily customize this dish with your favorite toppings, making it a versatile option for any meal!
The Full Green Chile And Extra Cheese Chilequiles Recipe
Ingredients
- 1 ½ pounds tomatillos (about 12 to 14), husks removed, rinsed and dried
- ¼ onion
- 4 garlic cloves
- ¼ cup packed cilantro leaves
- Kosher salt, to taste
- 1 tablespoon vegetable oil
- 1 cooked chicken breast, shredded
- 13 ounces freshly fried tortilla chips or thick-cut store-bought tortilla chips
- 1 can (7.6-ounces) full-fat media crema (or use heavy cream or sour cream thinned with a bit of water to pourable consistency)
- 8 ounces Oaxacan cheese, shredded (you can also use low-moisture mozzarella here)
Instructions
- In a large skillet over medium-high heat, cook the tomatillos until charred in spots and juices start to release, about 10-11 minutes. Make sure to turn them occasionally to get even cooking.
- Transfer the charred tomatillos to a blender. Add the onion, garlic, cilantro, 2 tablespoons of water, and a few pinches of salt. Blend until smooth. This fresh salsa is the heart of your dish!
- In a small saucepan over medium heat, warm 1 tablespoon of oil. Add the salsa and bring to a boil. Then reduce heat to low and cook, stirring occasionally for about 10 minutes. Season to taste with additional salt.
- To assemble your chilequiles, place half of the tortilla chips in a 12-inch skillet in an even layer. Top with half of the shredded chicken, then pour 1 cup of salsa over it. Drizzle the media crema evenly over the top and sprinkle with a pinch of salt.
- Repeat the layers by adding the remaining chips, chicken, and another cup of salsa. Finish with an even layer of shredded cheese on top.
- Cover the skillet and place it over medium-low heat. Cook until the cheese melts and the chips and salsa warm through, about 10-15 minutes. Keep an eye on it to prevent burning!
- Serve immediately and enjoy the comforting flavors of this delightful dish!
Serving Suggestions and Variations for Green Chile And Extra Cheese Chilequiles
This dish is incredibly versatile! You can serve it with sliced jalapeños for an extra kick, or add creamy avocado slices for a refreshing touch. A squeeze of lime juice adds brightness and enhances the flavors. For a vegetarian version, simply substitute the chicken with black beans or grilled vegetables. You can also adjust the level of spice by choosing different types of tomatillos or adding your favorite hot sauce.
Frequently Asked Questions About Green Chile And Extra Cheese Chilequiles
Can I make this dish ahead of time?
Yes, you can prepare the salsa and shredded chicken in advance. Just assemble the dish right before cooking to ensure the chips stay crispy.
What can I do with leftovers?
Leftover chilequiles can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
Can I use different types of cheese?
Absolutely! While Oaxacan cheese is traditional, feel free to experiment with other cheeses like cheddar, Monterey Jack, or a blend of your favorites.
Green Chile And Extra Cheese Chilequiles
Equipment
- Blender For making the tomatillo salsa.
- Skillet For cooking and assembling the dish.
- Saucepan For warming the salsa.
Ingredients
Main Ingredients
- 1.5 pounds tomatillos About 12 to 14, husks removed, rinsed and dried
- 0.25 cup onion
- 4 cloves garlic
- 0.25 cup cilantro leaves Packed
- 1 tablespoon vegetable oil
- 1 piece cooked chicken breast Shredded
- 13 ounces tortilla chips Freshly fried or thick-cut store-bought
- 7.6 ounces media crema Full-fat, or substitute with heavy cream or thinned sour cream
- 8 ounces Oaxacan cheese Shredded, or low-moisture mozzarella
Instructions
- Cook the tomatillos in a large skillet over medium-high heat until charred and juices start to release, about 10-11 minutes. Turn occasionally.
- Transfer tomatillos to a blender, add onion, garlic, cilantro, 2 tablespoons of water, and salt. Blend until smooth.
- Warm oil in a small saucepan over medium heat. Add salsa, bring to a boil, then reduce heat and cook for 10 minutes.
- Assemble half of the tortilla chips in a skillet, top with half of the chicken, 1 cup of salsa, drizzle with media crema, and salt.
- Repeat layers with remaining chips, chicken, salsa, and top with shredded cheese.
- Cover and cook over medium-low heat until cheese melts and everything is warmed through, about 10-15 minutes.
- Serve immediately.