Ingredients:
1 1/2 lbs fresh tomatillos, husked rinsed and halved
2 large garlic cloves
1 large jalapenos, halved lengthwise stemmed and seeded
1/4 cup packed cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon coriander
salt & freshly ground black pepper
1 lb shredded cooked chicken (3 cups) or 1 lb turkey (3 cups) or 1 lb shredded pork (3 cups) or 1 lb shredded beef (3 cups) or 1 lb fresh spinach, at room temperature ( 3 cups)
1 1/2 cups shredded monterey jack pepper cheese ( 6 ounces)
1/2 cup farmer cheese ( 4 ounces)
1 scallions, sliced
8 cups tortilla chips ( one 6-ounce bag)
1/4 cup sour cream
salsa (optional)
guacamole (optional)
Directions:
Preheat the oven to 450F. In a blender or food processor, puree the tomatillos, garlic, jalapeno and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don’t pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.