I always enjoy this dish at the Shoreline Coffee Shop in Mill Valley, CA, where owner Santi Ojeda does a fantastic version. It’s well worth the effort to try your own tortilla chips—the kind you buy in a bag just can’t compare.
|5||day-old corn tortillas cut into sixths|
|1+||cup||shredded cooked chicken|
|1/4||teaspoon||freshly ground black pepper|
|1/2||cup||crumbled queso fresco cheese**|
|2||tablespoons||chopped fresh cilantro|