Chicken Chilaquiles Verdes
Get the crowd going with these Mexican-inspired Chicken Chilaquiles. Make it spicy with our "Global Cuisine" Grill Dads series.
4 - 6
1 pound tomatillos, husked and halved or quartered
1 large white onion, peeled and cut into 8 pieces
1 jalapeno pepper, roughly chopped into 1-inch pieces
1 poblano pepper, roughly chopped into 1-inch pieces
4 cloves garlic
2 tablespoons olive oil
¼ cup fresh cilantro leaves
½ cup water
2 tablespoons lime juice
1 teaspoon kosher salt
1 pound Sanderson Farms® Chicken Thighs
½ cup salsa verde
½ teaspoon kosher salt
1 tablespoon olive oil
1 (9-ounce) bag tortilla chips, restaurant-style are best
1 cup salsa verde
½ cup Mexican crema
½ cup crumbled cotija cheese
⅓ cup chopped cilantro
Lime wedges, for serving
1. Heat a grill to medium high heat, 400 degrees. On a rimmed baking sheet, toss the tomatillos, onion, peppers, and garlic with olive oil. Roast on the grill for 25 minutes or until the tomatillos are softened and the peppers are charred.
2. While the baking sheet is hot, add the water to the pan and use a sturdy spatula or wooden spoon to scrape the caramelized bit off the pan. Cool the vegetables for about 10 minutes, then move them to a blender. Add the cilantro, lime juice, and salt and puree until smooth.
3. Season the chicken thighs with salt on both sides. Toss them with ½ cup of the salsa verde. Grill the thighs, skin side down for 12 minutes, flip and continue cooking until cooked through, 15 minutes more. Remove the chicken from the grill to cool for about 10 minutes. Then shred the meat and chop into bite sized pieces.
4. Heat a 10-inch skillet over high heat. Add the olive oil, salsa, chicken and chips. Toss until heated through, about 7 minutes. Some of the chips will soften and some should stay crisp.
5. Remove the pan from the heat and top with additional salsa, crema, cotija, cilantro and lime wedges before serving.