For Salsa Verde:
1 pound tomatillos
2 jalapenos, chopped (removes seeds for less heat)
1 medium onion, chopped
2 cloves of garlic, skin on ½ cup cilantro, washed
Juice from one lime
2 teaspoons salt
1 cup salsa, divided
1 cup milk
4 cups tortilla chips
1 1/2 cups queso quesadilla cheese
1/2 cup chopped cilantro
1/2 cup Mexican Crema salsa
Pre-heat broiler. Place tomatillos, onion and garlic on foil-lined baking sheet. Broil for 5-7 minutes to lightly char the skins. Be sure to watch the garlic, it will char quickly.
Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro, lime juice and salt. Blend until smooth.
For Chilaquiles casserole:
In a large bowl whisk together eggs, salsa, milk and 1 cup cheese. Add chips, stir to coat completely with egg mixture.
Place in 9x13 baking pan; refrigerate at least 8 hours. Pre-heat oven to 375 degrees F. Bake uncovered, 45 min. or until center is set.
Top with remaining cheese; bake 5 min. or until cheese is melted. Serve with chopped cilantro, cream and salsa.