Ingredients
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1 1/2 lbs fresh tomatillos, husked rinsed and halved
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2 large garlic cloves
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1 large jalapeno, halved lengthwise stemmed and seeded
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1/4 cup packed cilantro
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2 tablespoons vegetable oil
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1 teaspoon ground cumin
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1/2 teaspoon coriander
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salt & freshly ground black pepper
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1 lb shredded beef (3 cups) or 1 lb fresh spinach, at room temperature (3 cups)
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1/2 cup farmer cheese (4 ounces)
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8 cups tortilla chips (one 6-ounce bag)
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1/4 cup sour cream
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salsa
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guacamole
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1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
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1 scallion, sliced
Instructions
- Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
- In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
- Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.