Chilaquiles With Roasted Tomatillo Salsa Recipe

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Nutrition per serving    (USDA % daily values)
CAL
635
FAT
115%
CHOL
18%
SOD
184%

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Ingredients for 4 servings

3 fresh serrano chiles

1/3 cup vegetable oil

Olive oil, as needed

1 large onion, coarsely chopped

1/2 cup Mexican crema, creme fraiche or sour cream

2 thin slices onion, separated into rings

Kosher salt and fresh ground black pepper

1 pound fresh tomatillos

1/4 cup chicken broth or more as needed

1/4 cup chopped fresh cilantro leaves, for garnish

Salt and freshly ground black pepper

1/2 cup crumbled queso fresco*** or a mild feta

3 garlic cloves, unpeeled

3 cups roasted Tomatillo Salsa

1/2 cup fresh cilantro leaves

10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)

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