This week Fox 13's Amy Nay joined Smith's Chef Jeff Jackson for "Sunday Brunch."
Chef Jeff makes Chilaquiles Verdes with Baked Tortilla Chips and Baked Apple French Toast.
Chilaquiles Verdes with Baked Tortilla Chips
1 ½ lb. tomatillos, halved For the chips
1 jalapeno, halved and seeds removed 16 corn tortillas
½ c. chopped onion 2 tbsp. olive oil
½ bunch cilantro 1 tsp kosher salt
¼ c. lime juice
1 tbsp. garlic, minced
2 tbsp. canola oil
½ tsp. salt
4 fried eggs
1 avocado, diced
1/3 c. cotija cheese, crumbled
Red onion, chopped
Turn the oven to broil. Make the salsa verde, by mixing the tomatillo, jalapeno, garlic and onion with the oil in a bowl. Place the veggies on a sheet pan and put under the broiler for 5 minutes. Remove from the oven and turn over the tomatillo and jalapeno. Broil 5 more minutes.
Put the roasted veggies in a blender with the cilantro, lime juice, and salt. Blend until smooth. Set aside.
To make the chips turn the oven to 400. Cut the tortillas into 8 wedges. In a large bowl, toss the wedges with the oil and salt. Distribute the wedges evenly onto 2 parchment lined sheet pans.
Bake 10-15 minutes, swapping the pans position in the oven halfway through the baking to promote even cooking. They are done when the edges start to curl and they start to slightly brown. Remove from the oven.
Put the prepared salsa in a large pan and bring to a simmer. Add the chips and toss to coat. The chips will start to soften, but this is normal.
Serve the finished chilaquiles topped with a fried egg, and any desired topping.
Baked Apple French Toast
6-8 c. favorite bread, cubed
7 large eggs
2 c. milk
1 tsp. cinnamon, divided in to portions
4 medium apples, cored peeled and sliced
2 tbsp. butter
½ c. brown sugar, divided into 2 portions
1 tsp. vanilla
Preheat your oven to 375. Grease a 9 x 13 cake pan.
Add the bread to the pan. Press it down a little if it overflows the pan. It will fit once the liquid is poured on top.
Make the custard by mixing the eggs, milk, half the cinnamon, and half the brown sugar. Pour over the bread and press it down to soak all the bread.
In a large skillet over medium-high heat, melt the butter then add the apples and brown sugar. Cook 7-10 minutes or until the apples are tender and slightly caramelized. Pour ¾ of the apple mixture evenly over the bread, reserving ¼ of the apples for topping individual servings.
Bake 50 minutes. Remove from the oven and serve warm with a spoon of the reserved apples.