Breakfast Chilaquiles Verdes with Turkey Sausage

Directions

1. Place a rack in the top of the oven and preheat to 400 degrees. Line a large rimmed baking sheet with parchment paper.

2. Add tomatillos, onion, and jalapeno to the prepared sheet pan. Drizzle with one tablespoon olive oil and ½ teaspoon of salt; toss to coat. Bake for 25 minutes or until the skin is starting to shrivel and turn brown.

3. While the tomatillos cook, make the chips. Stack the tortillas on top of each other and cut them into eight wedges.

4. Add the triangles to a baking sheet. Drizzle with remaining two tablespoon of olive oil and toss to coat. Divide the tortillas between two large baking sheets. Sprinkle evenly with remaining ¾ tsp salt. Toss to combine. Make sure tortillas are evenly spread so they get crisp. Bake for 5 minutes. Remove from oven, flip and cook another 3-5 minutes or until slightly golden brown. As they cool, they will crisp up more.

5. Once the tomatillos are cooked, transfer them along with the cooked onion, jalapeno, cilantro, garlic, and lime juice to a blender. Blend until smooth. If needed, add a little bit of water to loosen up the salsa. Season to taste with salt and pepper.

6. Heat the sausage in a skillet according to package directions. Remove and chop into bite-sized pieces.

7. Add the salsa to the same skillet you cooked the sausage in. Bring it to a boil and reduce to a simmer. Add in the chips. Toss in the sauce. Add the sausage. Toss again.

8. Drizzle everything with crema and sprinkle with cheese. If desired, serve with eggs. Serve warm.

9. If you want to skip a few steps, you can swap out the homemade tortilla chips with store bought. You’ll need the equivalent of about six cups of chips.