- 10 corn tortillas
- vegetable oil for frying
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked shredded white chicken, boneless & skinless
- Guajillo Salsa (directions below)
- Mexican Crema (directions below)
- Heat oil in large sauce pan until hot. While heating, stack tortillas and cut stack into 8 triangles (like a pizza). Working in batches, fry tortilla triangles until crisp and golden in color, about 4 minutes per side. Remove from oil and drain excess oil in paper towel. Season to taste with salt.
- Bring the now tortilla chips to pan with warmed salsa making sure all chips are full incorporated with salsa. Add cheese and let melt. Stir in shredded chicken. Drizzle with Mexican Crema and serve.
(Note: I also served this dish with shredded fresh lettuce which added a nice refreshing element)
- 4 whole tomatoes, cored
- 4 cloves of garlic, with peel
- 1 onion quartered and peeled
- 6 dried guajillo chiles, stemmed, seeded, soaked in boiling water for 5 minutes (reserve 1/3 cup liquid) (NOTE: My grocery store didn't carry dried guajillo chiles so I used chipotle chiles instead. I also used only 2 chiles in my sauce and it was plenty spicy!!!)
- Heat large saucepan over high heat. Add whole tomatoes, garlic with peel, and onion quarters to dry skillet (no oil). Cook for about 10 minutes, turning occasionally until vegetables have browned in spots. Transfer vegetables to blender along with soaked chiles and reserved 1/3 cup liquid. Season with salt and pepper and blend until smooth.
- 1 cup sour cream
- 1 cup heavy cream
- 1 tsp. salt
- Combine all ingredients in a bowl until smooth
- Set out at room temperature for 3 hours. Afterwards refrigerate. Crema will remain good until expiration date on sour cream jar.