Chilaquiles

Our Version

I first met chilaquiles at a taco truck at the Highline Park in New York City. It's a mix of chips, chicken, and cheese simmered in a salsa sauce. This version is a spicy, cheesy, one-pot meal. You will want sturdy chips so they don't lose their crunch in the cooking process.

From Rick Bayless

Ingredients:
~3 tbs. vegetable oil
~1 small white onion
~3 16oz. jars of salsa, preferably a tomatillo salsa
~1 32oz box chicken stock
~24 oz. sturdy tortilla chips
~2 cups shredded Chihuahua cheese or Monterey Jack
~2 to 3 cups shredded cooked chicken (I used a rotisserie chicken)
~3/4 cup Mexican crema or sour cream

The Highline Version

~1/2 cup freshly grated queso Anejo or Parmesan (I know that sounds weird, but you're looking for a slightly salty finish)
~cilantro for garnish

1. In a large (6-quart) Dutch oven or pot, heat oil over medium-high. Add onion and cook, stirring regularly, until browned.
2. Add salsa and broth and bring to a boil. When it is at a rolling boil, turn off heat and stir in chips and shredded cheese. Make sure chips are submerged in liquid.
3. Add chicken to top, cover, and let stand for 3-4 minutes. Gently stir to combine. Serve in shallow bowls and top with crema, queso Anejo and cilantro.