February Recipe of the Month: Chilaquiles with Smoked Chicken

It’s National Margarita Day and Crushed Ice Catering in Louisville is celebrating by giving you our Recipe of the Month with our favorite item from our Latin Brunch…Chilaquiles! We are not pulling your leg when we say this recipe will knock your socks off!

Chilaquiles with Salsa Verde & Smoked Chicken

• 12 whole eggs scrambled
• 1/2 cup heavy cream (mix into eggs mixture)
• 5 cups crispy corn tortilla chips
• 1 – 2 cups smoked pulled chicken thigh meat or diced chicken breasts
• 1 cup salsa verde (see recipe below)
• 1/4 cup fresh chopped cilantro
• 1/4 cup – 1/2 cup Mexican crema or sour cream
• 2-4 ounces whole butter (for eggs)
• 4 ounces crumbled queso fresco (found in any Latin store)

1. Heat whole butter in non-stick saute pan over medium low heat consistently moving to avoid color and to create nice curds within the eggs. Season with fresh cracked black pepper and kosher salt towards the end to taste.
2. Once eggs are almost set but not dry, fold in smoked chicken and warm with eggs.
3. In a separate backing dish, add your crispy tortillas then add egg and chicken mixture evenly over the tortillas.
4. Finished with Salsa Verde, Fresh Cilantro, and Crema. (Crema can be thinned out if needed with fresh lime juice and placed in a squeeze bottle for a different presentation rather than dolloping on top of chilaquiles).
5. Sprinkle with crumbled queso fresco

(Substitute Chicken with cooked peppers, onions and mushrooms for a vegetarian option.)

Chilaquiles (on the left) go great with Papas con Chorizo

**Salsa Verde**

• 8-10 Tomatillos Quartered
• 1 white onion cut in quarters
• 2 cloves peeled garlic
• 2 ounces blended oil
• 1 jalapeno split with seeds (remove seeds for less heat)
• 1 bunch fresh cilantro (including stems)
• 2 teaspoons kosher salt
• 1 teaspoon cracked black pepper

1. Toss all ingredients except fresh cilantro together with oil.
2. Place ingredients on baking sheet and bake at 375 degrees until soft an lightly brown.
3. Remove ingredients from oven and place in blender adding fresh cilantro, salt and pepper.
4. Blend until smooth.

*Any leftover sauce can be used up to a week kept in an airtight container refrigerated or frozen up to 6 months*