Quail-aquiles

Salsa Verde:

• 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.

Instructions:

Sear marinated boneless 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 minutes.

Finish quail-aquiles with 2 sunny side-up quail eggs and pico de gallo on top.