Serious Eats: Recipes

Chilaquiles con Rajas

Note: you can use store-bought tortilla chips and salsa verde for this dish, but I strongly recommend making your own. The fried tortillas can be stored at room temperature overnight in a sealed container (allow to cool completely before storage), and the salsa verde can be made up to a week in advance and refrigerated until needed. To roast the poblanos, hold them directly over the flame of a gas burger or grill until deeply blackened and charred on all sides, about 10 minutes (you can also do this under a preheated broiler). Let sit for 10 minutes, then peel off the blackened skin and remove the stem and seeds.

Printed from

© Serious Eats