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.
| 1 | recipe | Poblanos Sauce* |
| 3/4+ | cup | vegetable oil |
| 5 | day-old corn tortillas cut into sixths | |
| 1+ | cup | shredded cooked chicken |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| 1/4 | cup | chopped onions |
| 1/2 | cup | crumbled queso fresco cheese** |
| 1/2 | cup | sour cream*** |
| 2 | tablespoons | chopped fresh cilantro |
1. Make the Poblano Sauce and set aside.
2. In a heavy-bottomed skillet over a medium-high flame, heat three tablespoons of oil to just below smoking.
3.Add the tortilla pieces, five or six at a time, and cook until crisp. Remove them with a slotted spoon and place on the towel-lined baking sheet. Blot off any excess oil.
4. Place the chips in a large skillet and gently pour in the sauce. Mix well, being careful not to break the chips. Bring to a simmer, then turn off the heat before plating the chilaquiles.
5. Spoon the chips and sauce mixture onto the the serving plates. Sprinkle the shredded chicken and season with salt and pepper.
6. Top with the onions, cheese, sour cream, and cilantro.
7. Serve immediately.
