This fresh, delicious chilaquiles recipe is a textural wonderland with the addition of tangy sauerkraut and thick-cut green onions. Top with plenty of our wildCREAMERY plant-based sour cream to up the indulgence factor. While the Jalapeno Lime Kraut is ideal for this recipe, substitute with your fave wildbrine sauerkraut. Nobody will be leaving the table hungry.
3 c. tomatillos* (about 15-20 tomatillos, halved and quartered)
1 bunch green onion, cut into 1/2 inch pieces, keeping green separated from white
3-4 large handfuls of your favorite tortilla chips
Salt & pepper to taste
2 c. wildbrine Jalapeño Lime Sauerkraut (let kraut come to room temperature)
Wild Creamery Sour Cream
Fried chicken eggs
Preheat the oven to 375 degrees. Remove the outer husk. Wash and dry the tomatillo, then cut in half. Place tomatillo and cut white part of the green onion into a mixing bowl and season with oil, salt, and pepper until thoroughly coated. Place onto a baking sheet and bake in the oven for 30-45 minutes, stirring every so often. Cook until roasted, tender, and the tomatillos begin to burst and caramelize. Remove from the oven and let cool slightly. In a blender, place the cooked onion and tomatillo plus all of the juices from the baking sheet. Blend thoroughly. You should have at least 3 cups of purée. If not, add water until you reach the 3 cups. Taste and adjust seasoning with salt and pepper if desired.
Place the tomatillo mixture into a large skillet. Place the skillet on the stove over medium low heat. Bring tomatillo mixture to a simmer. Once it has simmered, add the tortilla chips. Using a spatula, stir and flip the chips to coat with tomatillo. It may take a few minutes, but you want to cook the chips to soften them as well as reduce the sauce. Once the chips have started to wilt, but are not completely softened, remove the skillet from the heat to let rest and cool. We will be combining this with the kraut so we want to let it cool to about 100 degrees to protect the probiotics.
While waiting for the chips to cool, cook four chicken eggs sunny side up in your favorite non-stick pan.
Once the chips have cooled, fold in the wildbrine Jalapeno Lime Sauerkraut and the green part of the green onion. Mix well. Season to taste with additional salt and pepper if needed.
On your favorite plates or platter, spoon the sauerkraut chilaquiles artfully. Add the fried egg. Garnish with copious amounts of wildCREAMERY Sour Cream, fresh cilantro, sliced avocado, and fresh lime wedges.
*depending on the time of year you’re making this, tomatillos can be lacking liquid. If you roast them and find you’re short purée liquid, don’t fret! Just add a bit of water to the blender and reduce as you would normally.
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