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ABC'S HOME ECONOMICS: Marina’s Traditional Chilaquiles

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"A proud first-generation Mexican-American, Marina is a former lawyer turned stay-at-home mom. She fantasizes about going back to an office job one day, if only to get a break from her snarky daughter and infant twin sons. Her quick wit and desire to let loose keep her husband Tom on his toes."

Serves 8 | Prep Time 25 minutes | Cook Time 65 minutes

Why I Love This Recipe

When I was growing up, chilaquiles (pronounced “chee-lah-KEE-lays”) were my favorite Sunday morning breakfast. Now that I have my own family, it’s so much fun to hang out in the kitchen and snack on this delicious mix of crispy tortillas swimming in rich salsa and covered with plenty of cheese. It doesn’t get more bueno.

Ingredients You'll Need

8 fresh tomatillos, husks removed
1 white onion, coarsely chopped
1 poblano pepper, peeled and seeded
1 jalapeno pepper, seeded
¾ cup chopped cilantro
4 cloves garlic
2 leaves fresh mint
salt to taste
3 cups shredded cooked chicken
¼ cup vegetable oil
12 (6 inch) white corn tortillas, cut into 3 strips
¾ cup shredded pepper jack cheese
¾ cup shredded Monterey jack cheese


Position oven rack 4 inches from broiler. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

In pie plate or shallow dish, mix potatoes, 2 tablespoons of the melted butter and the salt. Spread potatoes in single layer on pan. Roast 20 minutes.

Meanwhile, mix 1 tablespoon of the melted butter and the asparagus; set aside.

Prep Champagne Lobster. You will cook it for 12 minutes, so try to time it so everything is done at the same time. Pour the water into the bottom of a large pot over medium heat. Add the onion, garlic, red pepper, and salt to the water and bring to a boil. Stir in the champagne and return the mixture to a boil. Place the lobsters in a steamer basket and lower into the pot. Steam the lobsters until they turn a bright red color, about 12 minutes.

Back to the veggies and steak. Transfer potatoes on to the 18x13-inch sheet pan you sprayed earlier, making room for asparagus and steak. Add asparagus to pan.

On the pie plate you made the potatoes with, mix 2 tablespoons of the melted butter and the grill seasoning; add steak, and turn to coat.

Add steak to sheet pan, and pour any remaining butter mixture from pie plate over steak; put sheet pan in oven and roast for 9 minutes. Remove pan from oven. Set oven control to broil. Turn steak.

Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the tomato paste and mustard. Add shrimp; toss to coat. Add shrimp in single layer to sheet pan around steak and potatoes, placing on top of vegetables as needed. Broil 3 to 5 minutes or until shrimp are cooked through and steak is cooked to desired temperature (135°F for medium). Top with herbs.

Take everything out - and voila! A triple threat surf & Turf.

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