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Friday, March 3, 2017


My sister orders these when she goes to a Mexican restaurant. It's a traditional Mexican dish but it's basically salsa over tortilla chips just a bit more upscale.

Seems like a fun dish to make for friends while playing some card games!


  • 1/2 lb boneless skinless chicken thighs
  • 1 lb tomatillos, husks removed, washed and cut in half
  • 3 jalapenos, halved
  • 1 medium onion, cut into wedges
  • 1/2 head of garlic, peels intact
  • 4 cups corn tortilla chips
  • salt and pepper to taste
  • Mexican creme to serve
  • Crumbled queso fresco to serve
  • Chopped cilantro to serve
  • Lime wedges to serve


  1. Boil the chicken in 2 1/2 cups of water. Once cooked, shred chicken and reserve the liquid.
  2. Place tomatillos, jalapenos, peppers, onion and garlic on a parchment lined baking sheet and broil for several minutes until charred and softened.
  3. Place the roasted veggies in a food processor, along with a few ladles of the chicken broth. Blend until a chunky sauce forms. Season with salt and pepper.
  4. Simmer in a pot with a little oil on medium heat.
  5. After 10 minutes, stir in the chicken.
  6. Remove from the heat and mix in the corn tortillas chips.
  7. Serve in bowls with the crema, queso, cilantro and lime.

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