Lunchbreak: Chilaquiles verde, prepared by Bangers and Lace chef Jason Heiman

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Chef Jason Heiman

Bangers & Lace Roscoe Village
1851 W. Addison Street
(773) 697-8667

Chilaquiles Verde

1 tomatillo
2 jalapenos or less spicy chili as desired
1 medium yellow onion, diced
1/2 bunch of cilantro
fresh lime juice, to taste
thick tortilla chips
eggs (optional)
queso fresco (optional)
sour cream (optional)
green onion (optional)

Peel tomatillos and rinse, stem peppers, dice the onion. Toss the tomatillos, peppers and diced onion with oil and roast on pan at 350 degrees until soft and lightly browned *Note: this will yield a good amount of liquid, so be sure to use a pan that will accommodate. Once vegetables are cooked, let them cool slightly and transfer into a blender. Add your desired amount of ground cumin, cilantro, salt and lime and purée to create a smooth consistency *Note: you will see many little seeds from the tomatillos and peppers. Set purée aside or refrigerate for up to a week. Prepare the dish by warming the salsa in a pan. Add and toss chips in the salsa, coating well. Set aside. Add desired number of eggs, cooked how you prefer. Plate and garnish with queso fresco, sour cream, green onion – amount to your liking.

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