Tomato and Chicken Chilaquiles

Just yesterday, while checking my e-mail, I came across Gail Simmon's Roasted Tomatilla & Chicken Chilaquiles recipe. After watching the video of her making it, I immediately knew I wanted to try it. Unfortunately, the local market doesn't provide much variety when it comes to produce, so I knew I wouldn't be able to find the tomatillo (it's like a green tomato that never ripens and can't be eaten raw) and so I had to improvise.

Adjusting the recipe to include red vine-tomatoes and a lot more cheese, I came up with an equally delicious (though slightly less 'exotic') recipe that's sure to please.

Ingredients

• 4 medium-sized red tomatoes
• 2 cloves of garlic
• 1 large onion
• 1 sweet orange (tangerine or
• 1 tbsp of extra virgin olive oil
• salt
• pepper
• 12 6-in flour tortillas
• 3 cups of shredded or chopped roasted chicken, must be cooked
• 2 cups of grated mozzarella cheese
• 12 oz package of crumbling queso fresca

Directions

Preheat the oven to 400 F.

Chop the onion. Quarter the tomatoes. Place both in a large mixing bowl. Add a tablespoon of extra virgin olive oil, a teaspoon of salt and a teaspoon of pepper. Using your hands, mix it well. Do not squish the tomatoes. Pour the tomato and onions onto a cookie sheet. Add the two cloves of garlic. Place in the oven for 25 minutes. After removing from the oven, allow to cool for ten minutes. Once thoroughly cooled, move the tomato and onions into a blender. Blend well.

Cut the tortillas into ½ inch thick strips and place into a large mixing bowl. Add shredded (or chopped) roasted chicken. Pour half of the tomato and onion blend into the bowl and combine. The tortilla strips and chicken should be well coated, so if needed, add more of the tomato and onion blend.

Pour half of the mixture into a baking dish. Sprinkle ½ of the queso fresco evenly on top. Sprinkle ½ off the shredded mozzarella evenly on top. Spread the remainder of the mixture into the baking dish and top with the remainder of the cheeses.

Cover tightly with tin-foil and bake for 30 minutes at 375 F. After 30 minutes, remove the tin-foil and bake for 10 more minutes (or until the top is golden brown).

Remove from the oven, let cool, and serve!

Tips

• If you want the dish to be a bit spicy, add a roasted jalapeno when blending the onion and tomatoes, or add a few drops of Tabasco sauce.
• Serve with steamed vegetables, like broccoli or sliced zucchini.
• This dish also taste great with a bit salsa at the side.

Enjoy!