Chilaquiles verdes

Pasos

1. Cut the corn tortillas into triangles and let them sit out while the oil heats; they need to lose a little flexibility to crisp up better.
2. Heat the oil in a sauté pan over medium-high heat, then fry the triangles in small batches until they are golden, rigid, and sound crisp when stirred.
3. Drain the tortilla chips on paper towels, salt lightly while they are hot, and let them cool slightly so they stay very crunchy.
4. Pour the salsa verde into a large skillet and bring to a simmer over medium heat until it smells of cooked tomatillo, cilantro, and chile, with a fluid but coating texture.
5. Add the chips to the hot sauce and stir gently just enough to coat them; they should soften on the surface while keeping a slightly crispy center.
6. Remove from the heat as soon as the sauce clings to the tortillas without turning them into mush, then taste and adjust the salt if necessary.
7. Divide immediately among shallow plates or warm bowls, then drizzle with crème fraîche.
8. Crumble the cheese on top, add the thinly sliced red onion, cilantro, avocado, and a squeeze of lime just before serving.