Hatch Jalapeño Chicken Chilaquiles
Tortilla chips heated in a quick-cooking Hatch Jalapeño Spread and topped with queso fresco, shredded chicken, sour cream, cilantro, and onion make a particularly tasty version of this Mexican dish.
4 - 5 handfuls Tortilla chips
1 cup Robert Rothschild Farm Hatch Chile Jalapeño Spread
1 cup Cooked chicken, shredded and warm
1/3 cup Queso fresco, crumbled
1 Avocado, diced
In a medium sauce pot, bring Hatch Jalapeño Spread to a simmer.
Using tongs, mix chips in with sauce until fully coated.
Separate chips onto two plates, then top with chicken, cheese, avocado, onion and cilantro, if desired.