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David Codney – Chilaquiles
Executive Chef of Peninsula Beverly Hill David Codney combines nachos, breakfast, and Mexican food into one delicious dish.
Chilaquiles
Course:
Breakfast, Brunch
Cuisine:
Mexican
INGREDIENTS:

SALSA VERDE:

  • Tomatillos 20 ea
  • Jalapeno 2 whole
  • Garlic 5 cloves
  • Yellow onion 2 ea medium
  • Cilantro (chopped) 2 bunches
  • Lime juice 2 ea
  • Cumin 1 tblsp
  • Salt and pepper

CHILAQUILES ASSEMBLY:

  • 2 ea. sliced radish
  • 1/2 avocado
  • ½ cup pico de gallo
  • ½ cup Roasted Tomatillo Salsa
  • 2 ea limes
  • 1 bunch cilantro
  • ¼ cup queso fresco
  • 1 sunny side up egg
  • Corn Chips

DIRECTIONS:

Salsa Verde:

  1. Clean husk from tomatillos and wash them. Remain whole.
  2. Cut yellow onions in quarters removing the outermost skin.
  3. Toss jalapeños, onions, and tomatillos together in a bowl with salt, pepper, and oil and roast them until a nice caramelization. It is ok if you have black spots. This is roasting! You can place on a charcoal grill or use the broiler under your oven for maximized effect.
  4. Add garlic in the last 4 min to avoid burning. Let them cool down and blend, add cilantro, condiments, and season.
  5. Use a food processor for slightly chunky salsa. For smooth use a blender.

Chilaquiles:

  1. Toss chips in bowl with salsa.
  2. Put chips on plate, garnish with avocado, radish, pico de gallo, queso fresco, cilantro, and lime.
  3. Fry an egg however you prefer, then put it on top of the chips and enjoy!
Garden to Table Recipes
Garden to Table Recipes
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