YIELD: 72 - 4 OZ. PORTIONS
Salsa Verde:
10 lbs. tomatillos
4 onions
12 jalapeños
1 gal. water
3 oz. lime juice
6 oz. cilantro
Salt and pepper to taste
Cooking spray, as needed
2 gal. prepared salsa
12 whole chickens, roasted, shredded, skin and bones discarded
2 lbs. fresh or frozen corn kernels
3 lbs. poblano pepper roasted, peeled, diced
6 dozen corn tortillas, cut in quarters, fried crisp
Salt and pepper to taste
8 lbs. shredded Chihuahua cheese
1. Preheat oven to 350°F.
2. For the salsa: Peel and wash tomatillos, peel and quarter the onions, stem and wash jalapeños (leave whole), add water. Bring tomatillos, onions and jalapenos to a simmer for about 20 minutes. Purée with immersion blender. Chill in ice bath. When cold add lime juice, cilantro, and salt and pepper. Purée a second time.
3. To assemble: Spray a 15-by-10-inch baking dish with cooking spray. Spread about ¾ cup salsa over the bottom of dish.
4. Combine cooked chicken, remaining salsa, corn, peppers, and fried tortilla chips. Mix thoroughly. Season to taste.
5. Place mixture into casserole pan and top with shredded Chihuahua cheese. Bake for 20 minutes.
6. Increase heat to 375°F; bake 10 to 12 minutes more or until cheese is melted and slightly browned.
Recipe: Marc Magiera, Chef Instructor, Culinary School of Kendall College, IL
