From Fried Chicken and Champagne by Lisa Dupar
Today’s south-of-the-border recipe is in honor of my lovely cousin Jovanna, whose wedding in Arizona we are attending this weekend. Jovanna hasn’t always been a resident of sunny AZ though, in fact we spent the first 10 years of our lives practically attached at the hip in the northwest suburbs of Chicago. Her mom babysat me on a regular basis, and as the only girls in our respective families, we quickly became surrogate sisters.
Just to clarify, no, I’m not a boy, despite what it looks like in that first pic, yes, that is a sweet troll doll collection circa 1992, and no I’m not giant sized, Jovanna is just minature (she’s actually 3 months OLDER than me, believe it or not)
Sadly, Jovanna’s family moved to Arizona when we were 10, but we’ve kept in touch over the past 17 years through letters, first the paper kind and later over email. We’ve both admitted to keeping each and every paper letter, and nothing provides a good laugh like looking back through the trials and tribulations of 11 year old girls. Our biggest concern, so it seems, was finding a way to code the letters in the event that they contained sensitive material not suited for parental eyes. Of course we never seemed to have any such material, but devising a system, just in case, was apparently crucial.
It’s hard to believe we’ve come so far – in a matter of hours we’ll both be real live married adults! I guess maybe it’s time to devise a system for letters that aren’t suitable for our husband’s eyes 🙂 Cheers to girl talk and sisters, real or the next best thing!
- 3 jalapenos
- 16 tomatillos, paperery skins removed
- 1 white onion, cut in half
- 1 bunch of cilantro, steps chopped off
- 2 garlic cloves
- 1 tsp salt
- 1 tsp pepper
- 1 bag (14-oz) tortilla chips
- 2 cups cheese (we used a mix of queso fresco, which is like a mild Mexican feta and a bag of a shredded Mexican blend)
- protein topping, such as shredded chicken, beans or scrambled eggs, optional
- sour cream, for garnish (if you want to jazz it up, mix 1/2 cup of sour cream with the zest and juice of 1 lime)
- Preheat oven to 350 degrees.
- Place the jalapenos and tomatillos in a large pot. Just cover with water and bring to a boil. Boil for 10 minutes. Drain, reserving the cooking water.
- Place 1/4 cup of the cooking water in a blender along with the boiled jalapenos and tomatillos, onion, cilantro, garlic, salt and pepper. Blend until smooth. Set aside, or store in the fridge for up to 1 week, until needed.
- Toss tortilla chips with the salsa in an ovenproof 9 x 13-inch casserole. Top with cheese. Bake 10-15 minutes, until cheese is melted and some of the less salsa-y chips are crispy.
- Top with chicken or scrambled eggs, if desired, and sour cream.