Categories: Recipes
      Date: Aug 12, 2013
     Title: Chilaquiles en Salsa Verde

Spanish influence in New Orleans cooking is not new. For more than a hundred years of our history, we alternated between Spanish and French rule. In later years, our close geographic proximity to Cuba gave us many dual residents who became permanent after Castro seized power. Today, our city is being rebuilt by many industrious friends from Mexico and South America who are bringing the latest Spanish flavors to our ancient mixing pot.

Tomatillos are a new offering at the Crescent City Farmers Market. With increasing demand, the selection of colorful varieties is on the rise.


Salsa de Tomate Verde Cocida



To prepare Salsa de Tomate Verde Cocida: Place onion and pepper in bowl of food processor and purée. Combine purée and tomatillos in a saucepan and simmer for 10 minutes. Season with salt and pepper.

To prepare Chilaquiles: Preheat oven to 450 degrees. Pour oil into a frying pan to a depth of 1/4 inch and heat. Add tortilla pieces and fry lightly. Use a slotted spoon to remove tortilla pieces from oil; drain on paper towels. Heat salsa until it is bubbling, then add tortilla pieces and cook for 2 or 3 minutes. Add chicken and mix. Pour chilaquiles into a baking dish and top with sour cream and cheese. Bake at 450 degrees for about 3 minutes—just until cheese melts.

Serves 6

Recipe compliments of CCFM vendor Isabel Mendez