Save time in the kitchen by using Green-Eyed Monster in any recipe that calls for salsa verde, such as enchiladas, chilaquiles and huevos rancheros.
A timeless favourite, Green Eyed Monster is made with slowly oil-poached serrano pepper, tomatillo, and fresh cilantro.
Shake well before use.
Refrigerate after opening.
Chilaquiles Verdes
Ingredients:
1 jar of Green-Eyed Monster Hot Sauce
1 bag of Santo Pecado's corn chips
½ cup sour cream
½ cup shredded queso fresco
½ medium onion finely diced
2 Tbsp cooking oil
Pulled roasted chicken breast (optional)
How to make chilaquiles:
Preheat the oven at 350֯ F and heat up the chips for about 3 minutes in a baking tray lined with parchment paper. Take them out the oven and let them rest.
Heat up the oil in a large skillet on medium heat and add the entire content of the Green-Eyed Monster Hot Sauce jar, bring to a boil and remove from the heat.
Add the hot corn chips to the sauce and coat them evenly using a spatula.
Serve immediately garnishing with sour cream, shredded cheese, diced onion, and pulled chicken breast.
