Chilaquiles with Chicken and Salsa Verde

Ingredients:

• 6 tomatillos (physalis), peeled and halved
• 1 large onion, cut into 8 wedges
• 1 jalapeño, halved lengthwise and trimmed (remove seeds to reduce heat)
• 1 large clove garlic, peeled
• 2 tbsp vegetable oil + extra for frying
• 0.5 cup chicken broth
• 10 corn tortillas, cut into 1cm wide strips.
• 1.5 cups shredded cooked chicken
• 1/4 cup crumbled queso fresco
• 1/4 cup coarsely chopped fresh cilantro, for serving
• A spoonful of sour cream, optional

Preparation:

1. Preheat oven to 200°C (400°F). Place the tomatillos, onion, jalapeño, and garlic on a baking sheet. Drizzle the vegetables with 2 tablespoons of vegetable oil and toss to coat. Sprinkle with salt and roast until the vegetables are tender and beginning to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth, and blend. Season with salt to taste.
2. Heat 1 cm of vegetable oil in a large Dutch oven over medium heat. Once hot, add the tortilla pieces a few at a time and fry until golden brown and crispy, about 1.5 minutes per serving. Drain on paper towels and season with salt.
3. Carefully pour the oil out of the pan and return the pan to medium-high heat. Add about 1.5 cups of tomatillo puree (you'll have some left over) and cook until slightly thickened, 4-5 minutes. Add the chicken and toss to coat. Add the tortillas and gently toss until coated.
4. Divide the chilaquiles among 4 bowls and top with queso fresco, cilantro, and a dollop of sour cream, if using.
   
   Queso fresco:
   This is a white, soft, fresh Mexican cheese with the texture of fresh farmer's cheese. It can be found in the Latin American food section or online. In a pinch, you can substitute soft feta cheese.