Chilaquiles Verdes

Instructions

1. 1
   Roast tomatillos, jalapeños, onion, and garlic in a skillet over medium-high heat for 8-10 minutes until charred and softened.
2. 2
   Blend roasted vegetables with cilantro, salt, and 1/4 cup water until smooth to create salsa verde.
3. 3
   Heat oil in a deep skillet and fry tortilla strips in batches until golden and crispy, about 2 minutes per batch. Drain on paper towels.
4. 4
   In the same skillet, add salsa verde and warm through for 2 minutes.
5. 5
   Add fried tortilla strips to the salsa and toss gently to coat, cooking for 2-3 minutes until softened but still slightly crispy.
6. 6
   In a separate skillet, fry eggs sunny-side up or to your preference.
7. 7
   Transfer chilaquiles to plates, top with fried egg, drizzle with Mexican crema, and sprinkle with queso fresco. Serve immediately.