Ingredients:

  • 1 Package Totopos La Penita
  • 1 pound tomatillo (green tomato)
  • 1/2 onion
  • 1 clove garlic
  • 1 teaspoon bouillon powder
  • 1 sprig of cilantro
  • Serrano pepper (as much as you like)
  • 1/2 pound chicken (legs or breast)
  • 1/2 pound oaxaca cheese (gratin)
  • Salt and ground pepper
Boil water in a big pot. Add the bouillon powder and chicken until cooked. Once is cooked, drain the broth and keep it to use again later. On a separate pan, slightly brown the chicken.

Use the broth to cook the green tomato, onion, garlic, cilantro and pepper in it, until the tomato is soft. Season with salt and ground pepper. Finally, blend all the vegetables to make a salsa.
Place the Totopos La Penita on a large pan.

Cover them with the salsa and let them cook for couple of minutes over medium-low heat. Add cheese and cover the pan with a lid, so the cheese melts. Serve the Chilaquiles on a plate and decorate with a teaspoon of sour cream and fine slices of onion.