Breakfast Chilaquiles Verde - Roasted Tomatillos Salsa

INGREDIENTS

Jalapeno

lbs Tomatillo

White Onion (plus some extra for toppings)

1 cup

Cilantro (leaves and stem, about 1 big handful)

Garlic (cloves)

2 tbsp

Lime (juice, more per taste)

1/2 tsp

Salt (adjust per taste)

1/4 cup

Vegetable Stock

1 tbsp

Canola Oil (for roasting tomatillo)

Black Pepper (as per taste)

1/2

Bag Tortilla Chips (for 4 servings of 8-10 chips each)

2 cups

Salsa (recipe included, about 1/2 cup per portion)

Avocado (diced, for topping)

Sour Cream (or Mexican Crema, for topping)

Cilantro (chopped fresh leaves, for garnish)

Cotija Cheese (for topping)

Cheddar Cheese (shredded, for topping, optional)

Salt and Black Pepper (per taste)