- salt to taste
- 8 garlic cloves
- 2 tbsp lime juice
- 1 bunch cilantro
- 1/2 red onion
- 3 jalapeno
- 1 lb tomatillio
Combine all ingredients in a food processor.
Sear marinated boneless plantation quail breast to medium and set to side to rest before slicing.
Roast, seed, and peal 2 poblano peppers, cut into strips.
Place corn chips in an oven proof casserole.
Pour salsa verde over chips and top with roasted poblano, sliced quail and queso fresco.
Place in oven at 350 for 10 minuets.
Finish quailaquiles with 2 sunny side up quail eggs and pico de gallo on top.