Preparation

• Make the salsa verde. If you're making homemade salsa verde, follow the instructions on the ingredient link to make your own.
• Fry the tortillas. Heat a thin layer of oil in a nonstick skillet over medium heat. Fry the tortilla wedges in batches until crispy on both sides. Transfer the crispy tortillas to a paper towel lined plate and season with salt. Add oil as necessary as you fry the rest of the chips. After the chips are fried, remove all but 1 tablespoon of oil from the skillet.
• Cook the salsa. Add the green salsa verde to the skillet (careful, it'll splatter a little!) and cook over medium heat for 4-5 minutes until darkened in color.
• Add the crispy tortillas. Toss to coat. Cook for 2-3 minutes until the chips have softened slightly but aren't soggy. Top as desired and serve immediately.