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Ingredients

• 12 ounces thick homemade-style tortilla chips, or equivalent corn tortillas baked or fried to make chips
• 2 pounds tomatillos, husked and rinsed
• 2 jalapeno or 4 serrano chiles, stemmed
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 4 garlic cloves, peeled and finely chopped
• 2/3 cup Mexican crema, or substitute creme fraiche or cream
• 3 cups chicken stock, or substitute vegetable stock or water
• 1/2 cup chopped fresh cilantro, or 3 tablespoons chopped fresh epazote
• 4 ounces (about 1 cup) grated Mexican melting cheese, or substitute Monterey Jack

Description

Serious Eats