Vegetarian
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Cheese Stuffed Green Chilaquiles
Prep
cook
total
Ingredients
- 12 tomatillos
- 2 serrano peppers
- 1 jalapeño pepper
- 1 garlic clove
- ⅓ white onion
- Salt to taste
- 1 teaspoon chicken bouillon
- 2 teaspoons Spanglish Asadero Chile Verde seasoning
- A small handful of cilantro
- 1 cup Maseca
- 1 cup warm water
For toppings:
- Mexican crema
- Crumbled queso fresco
- Sliced red onion
- A little cilantro for garnish
Chile Verde
Directions
- In a pot, add 1½ cups of water and cook:
• 12 tomatillos
• 2 serrano peppers
• 1 jalapeño pepper
• 1 garlic clove
• ⅓ white onion
- Once cooked, transfer everything to a blender and blend with:
• Salt to taste
• 1 teaspoon chicken bouillon
• 2 teaspoons Spanglish Asadero Chile Verde seasoning
• A small handful of cilantro
- Blend until smooth.
- In a bowl, mix:
• 1 cup Maseca
• 1 cup warm water
- Knead very well until you get a smooth dough.
- Using a tortilla press, form a tortilla, add cheese in 2, fold it in half, cut it in half, and press the edges to seal so the cheese doesn’t come out.
- Fry the stuffed tortillas in hot oil on both sides until they turn lightly golden. Remove and place them on a paper towel to absorb excess oil.
- Once ready, cover them with the green sauce and top with:
• Mexican crema
• Crumbled queso fresco
• Sliced red onion
• A little cilantro for garnish
