Jalapeno Soft Tacos

 

Chilaquiles

Time: 1 Hour
Servings:  6-8 plates
Vegetarian Recipe

  • 15 6-inch corn tortillas, cut into strips
  • 8 plum tomatoes, divided
  • 12 tomatillos, divided
  • 1 1/2 Cups medium onion, chopped, divided
  • 2 jalapeño chiles, divided
  • 6 cloves garlic, peeled, divided
  • 2 ¼ tsp. dried oregano
  • 1 ½ tsp. black peppercorns
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups cilantro leaves
  • 6 large egg whites, beaten
  • 3 oz. crumbled queso fresco, divided
  • 1/4 Cup part-skim mozzarella, grated
  • 3 cups Romaine Lettuce, shredded
  • ½ cup Fage Non-Fat Greek Yogurt in place of sour cream
  • 1 avocado, sliced

Directions:

Preheat oven to 350°F.  Spread tortilla strips in single layer on baking sheets. Spray with cooking spray, flip, and spray other side. Bake 7 to 10 minutes, turning once, or until crispy. Cool.

Take 4 tomatoes, 6 tomatillos, 3/4 cup onion, 1 jalapeño, 3 cloves garlic, oregano, peppercorns, thyme, and bay leaf in large pot; cover adding 3 cups water. Bring to a boil over medium-high, simmer 15 minutes, or until tomatoes are soft and tomatillos are pale. Remove bay leaf; remove pot from heat.

Preheat oven to broil. Spread remaining 4 tomatoes, 6 tomatillos, 3/4 cup onion, jalapeño, and 3 cloves garlic on baking sheet. Broil 25 minutes, until vegetables are browned, turning occasionally. Cool slightly.

Adjust oven temperature to 375°F. Transfer broiled vegetables to pot with boiled vegetables, and stir in cilantro. Blend in batches in blender until smooth. (You should have about 9 cups.)

Coat 13- x 9-inch baking dish with cooking spray. Wipe out pot, and heat over medium heat. Slowly add sauce (sauce will sizzle). Cover, reduce heat to medium-low, simmer 15 minutes, until sauce is slightly thickened.

Adjust to medium-high heat. When sauce boils, stir in egg whites 5 seconds, until they feather into sauce. Add half of queso, mozzarella, and tortilla strips. Toss gently to coat tortilla strips.

Spread in baking dish. Cover with foil, and bake 10 minutes, or until tortillas have absorbed most of sauce. Let stand 6 minutes. Serve topped with lettuce, sour cream, sliced avocado, and remaining queso fresco.

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