CHILAQUILES VERDE

PEEL THE TOMATILLO HUSKS AND RUN THEM UNDER COOL WATER. CUT INTO QUARTERS AND PLACE IN A SAUCEPAN.

ADD IN WHITE ONION, JALAPENOS,  GARLIC, AND WATER TO THE SAUCEPAN.  COOK ON THE STOVETOP OVER MEDIUM HIGH HEAT.

SIMMER FOR 10-15 MINUTES. THEN WITH A SLOTTED SPOON REMOVE ALL THE INGREDIENTS AND TRANSFER TO  A FOOD PROCESSOR.

ADD SALT, PEPPER AND FRESH CILANTRO. PULSE UNTIL SMOOTH.

YOU CAN USE HOMEMADE OR STORE BOUGHT TORTILLA CHIPS.

ADD A LAYER OF CHIPS AND A LAYER OF SAUCE AND REPEAT.

FRY THE  EGGS AND ADD THEM TO THE CHIPS AND SAUCE.

THEN TOP WITH SLICED JALAPENOS, FRESH ONIONS, CILANTRO AND COTIJA CHEESE.