- 3 cups chopped very ripe tomatoes
- 4 scallions, chopped
- 2 tablespoons cilantro
- 1 jalapeno, seeded and chopped
- 3 garlic cloves, peeled and smashed
- About 3 cups water
- Salt and freshly ground black pepper, to taste
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- 64 Cheesy Jalapeno Popcorners
- 4 eggs
- Crumbled feta
- Chopped cilantro
- Sour cream
To make the sauce, put the tomatoes, scallions, 2 tablespoons cilantro, jalapeno and garlic into a medium saucepan. Add enough water to cover the vegetables. Set over high heat. When the sauce boils, reduce heat to maintain a simmer and let cook for 20-25 minutes, until almost all the liquid has evaporated. Set aside to cool for 5 minutes.
Transfer the sauce to the blender and puree until smooth. Season to taste with salt and pepper.
In a very large non-stick skillet, over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add half the Popcorners and sauté them until they brown nicely in spots and are very crispy. Remove them to a sheet pan. Wipe out the skillet with a paper towel. Add another tablespoon of butter and oil, and sauté the remaining Popcorners in the same manner.
Add half the sauce to the pan and spread the Popcorners out in an even layer. Increase heat to high and cook, stirring gently, until very crispy and dark. Some of the Popcorners will get soft – that is okay. Divide the Popcorners between 2 plates. Put the remaining sauce and remaining Popcorners into the skillet and fry them in the same manner. Divide between 2 plates.
To a large, clean, non-stick skillet add the remaining tablespoon butter and tablespoon oil. Melt over medium heat. Break the eggs into the pan and fry them to desired doneness. Set an egg atop each plate of chilaquilies. Sprinkle with feta and cilantro. Serve sour cream on the side, if desired.