Ingredients
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10 tomatillos, husked
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1 small onion, chopped
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3 cloves garlic, chopped
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2 jalapeño peppers, chopped
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¼ cup chopped fresh cilantro
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salt and pepper to taste
Directions
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Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
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Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeños, cilantro, salt, and pepper. Blend to desired consistency.
Cook’s Note
To make green chilaquiles: Pour tomatillo sauce over tortilla chips topped with shredded cooked chicken. Top with shredded Monterey Jack, then heat under the broiler until cheese has melted.
Nutrition Facts (per serving)
10 | Calories |
0g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 10 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 1mg | 0% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 0g | 1% |
Vitamin C 4mg | 4% |
Calcium 4mg | 0% |
Iron 0mg | 1% |
Potassium 73mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.