Measurements

• 1 bag of Gluten
• 1 lb Tomatillos
• 2 Jalapeños
• 1 medium Onion
• 3 cloves Garlic
• 1/2 cup fresh Cilantro, chopped
• 1 Lime
• 1/2 tsp Salt
• 2 cups Organic
• 1/2 cup Vegan Crema
• 1/2 cup Vegan Queso Fresco
• 2 Avocados
• 4 Radishes
• 1 cup cooked

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a blender, combine the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt.
• Blend until smooth.
• Pour the blended mixture into a saucepan and add the vegetable broth.
• Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally.
• Spread the tortilla chips on a baking sheet and bake in the preheated oven for about 5 minutes until they are warm and slightly crispy.
• Remove the tortilla chips from the oven and transfer them to a large mixing bowl.
• Pour the warm tomatillo sauce over the chips and gently toss to coat.
• Serve the chilaquiles on plates and top with vegan crema, vegan queso fresco, avocado slices, radish slices, and shredded vegan chicken substitute.
• Garnish with additional cilantro if desired and serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.