Roasted Tomatillo & Chicken Chilaquiles

Serves:

• 1 1/2 pounds tomatillos, husked, washed and cut into quarters
• 1 jalapeno, split in half through the stem
• 2 cloves garlic, peeled
• 1 white onion, rough chopped
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch fresh cilantro, washed
• Juice of 1 lime
• 12 6-inch whole wheat tortillas, cut into 1/2-inch strips (they can be a day or two old, but fresh is fine too)
• 3 cups roasted chicken, shredded
• 4 scallions, finely chopped
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons ground cumin
• 1 teaspoon chile powder, optional
• Kosher salt and freshly ground black pepper
• 1 cup crumbled queso fresco
• 1 cup grated packaged mozzarella cheese