Step 1

Make the salsa verde by adding the tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.

Step 2

Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.

Step 3

Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.

Step 4

Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.

Step 5

Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges.

Step 6

Heat olive oil in a large skillet over medium heat.

Step 7

Add cut tortilla wedges and saute for 10 minutes, stirring every minute or so, until the tortillas are crispy and lightly fried.

Step 8

Add in the salsa verde and toss together to coat all the chips.

Step 9

Serve immediately and garnish with cotija cheese, cilantro, and Mexican crema.