Suizaquiles

A spectacular mash-up of Chicken Enchilada Suiza and Chilaquiles - the next brunch sensation!

Ingredients

1 cup + 2 teaspoons vegetable oil, divided 

12 corn tortillas, quartered 

1 1/2 teaspoon salt 

1/2 teaspoon pepper 

9 tomatillos, husked and rinsed 

1/4 white onion  

1 jalapeño  

1 poblano chile  

1 teaspoon minced garlic 

1/2 cup fresh cilantro  

1 cup low-sodium chicken broth 

1 cup shredded chicken breast  

1/2 cup Mexican crema  

1/2 cup heavy cream  

Pickled red onions 

2 sunny side up eggs 

Instructions

1. Heat 1 cup of vegetable oil in a large skillet over medium high, until shimmering. Add 1/4 of the tortilla wedges to the oil and fry for 20-30 seconds per side, until lightly brown and crisp on both sides. Transfer fried chips to a paper towel-lined baking sheet and lightly sprinkle with salt. Repeat this process with remaining tortillas.  

2. Add the tomatillos, onion, chiles, garlic, cilantro, 1/2 cup of chicken broth, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to a blender and blend until smooth.  

3. Heat remaining 2 teaspoons oil in a large skillet over medium high heat. Once shimmering, add the green salsa and cook for 10 minutes, stirring occasionally.

4. Add shredded chicken and additional broth to thin out the mixture, if needed.

5. Add the tortilla chips to the skillet and gently coat them with the chicken mixture. Cook for 1-2 minutes, until the chips are warmed through. Season with salt, as needed. 

6. In a small bowl, combine the Mexican crema and cream with a sprinkle of salt.

7. To serve, drizzle the crema mixture over the Suizaquiles and top with 2 sunny side up eggs and pickled red onions. 

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Suizaquiles

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

A spectacular mash-up of Chicken Enchilada Suiza and Chilaquiles - the next brunch sensation!

Ingredients

• 1 cup + 2 teaspoons vegetable oil, divided
• 12 corn tortillas, quartered
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 9 tomatillos, husked and rinsed
• 1/4 white onion
• 1 jalapeño
• 1 poblano chile
• 1 teaspoon minced garlic
• 1/2 cup fresh cilantro
• 1 cup low-sodium chicken broth
• 1 cup shredded chicken breast
• 1/2 cup Mexican crema
• 1/2 cup heavy cream
• Pickled red onions
• 2 sunny side up eggs

Instructions

1. Heat 1 cup of vegetable oil in a large skillet over medium high, until shimmering. Add 1/4 of the tortilla wedges to the oil and fry for 20-30 seconds per side, until lightly brown and crisp on both sides. Transfer fried chips to a paper towel-lined baking sheet and lightly sprinkle with salt. Repeat this process with remaining tortillas.
2. Add the tomatillos, onion, chiles, garlic, cilantro, 1/2 cup of chicken broth, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to a blender and blend until smooth.
3. Heat remaining 2 teaspoons oil in a large skillet over medium high heat. Once shimmering, add the green salsa and cook for 10 minutes, stirring occasionally.
4. Add shredded chicken and additional broth to thin out the mixture, if needed.
5. Add the tortilla chips to the skillet and gently coat them with the chicken mixture. Cook for 1-2 minutes, until the chips are warmed through. Season with salt, as needed.
6. In a small bowl, combine the Mexican crema and cream with a sprinkle of salt.
7. To serve, drizzle the crema mixture over the Suizaquiles and top with 2 sunny side up eggs and pickled red onions.

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