Chilaquiles with chicken and physalis sauce

Ingredients:

• 6 physalis, peeled and halved
• 1 large onion, cut into 8 pieces
• 1 jalapeño pepper, stemmed, seeded and halved lengthwise
• 1 large clove garlic, peeled
• 2 tbsp vegetable oil, plus extra for frying
• 0.5 cup chicken broth
• 10 corn tortillas, each cut into 1cm wide strips.
• 1.5 cups chopped cooked chicken
• 1/4 cup crumbled queso fresco cheese*
• 1/4 cup coarsely chopped fresh cilantro, for serving
• Avocado slices, for serving
• A spoonful of sour cream, optional

Preparation:

1. Preheat oven to 200°C (400°F). Place the tomatillos, onion, jalapeño, and garlic on a baking sheet. Drizzle with 2 tablespoons of oil and toss. Season with salt and roast in the oven until the vegetables are softened and beginning to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth, and puree. Season with salt to taste.
2. Heat 1 cm of vegetable oil in a large Dutch oven over medium-high heat. Add the tortilla pieces and fry in batches until golden brown and crispy, about 1.5 minutes per batch. Drain the chips on paper towels and season with salt.
3. Carefully pour the oil out of the pan and return the pan to medium heat. Add about 1.5 tbsp. vegetable sauce (You'll have some left over) and simmer until slightly thickened, 4-5 minutes. Add the chicken and stir. Add the tortillas and gently toss to coat completely.
4. Divide the dish among 4 plates and top with cheese and cilantro. Top with avocado or a dollop of sour cream, if desired.
   
   
   Note *
   
   Queso fresco is a white, soft Mexican cheese with the texture of fresh farmer's cheese. Queso fresco can be found in many supermarkets, specialty stores, and online. It can be substituted with soft feta cheese..