Chilaquiles with Salsa Verde
from Everyday with Rachael Ray
3 cups salsa verde
3 4 1/2 ounce cans diced mild green chiles
6 cups tortilla chips
1 cup sour cream
5 ounces queso fresco (or Mexican blend), crumbled
1/4 cup sliced radishes
1/4 cup chopped cilantro
2)) Pour sauce into large nonstick skillet; bring to simmer over medium. Lower heat to medium-low, add chips and toss to soften slightly.
3) Divide among plates. Top with sour cream, cheese, radishes and cilantro.
I have never had radishes before this dish, so it was a new experience for me...I didn't realize they were had a kick towards the end of eating them. I liked this dish a lot, but I found it kind of spicy. I really need to start reading the labels on the jars of salsa that I buy, I think I'd save myself some pain, although the radishes probably didn't help either.
I made chips from scratch using corn tortillas and Jacob said that the homemade chips made it even better. Jacob didn't even miss the meat in this dish and went back for seconds. Whether you make your chips from scratch or just buy a bag of your favorite chips at the store, this is a great, simple dinner.