CHUY'S BOOM BOOM SAUCE RECIPES

Steps:

• Start by doing some quick prepping. Wash all the veggies and herbs. Shred cheeses, set aside 1 1/4 lb of American cheese, and mix the remaining American cheese and Mexican cheese together. Juice the limes.
• On a baking pan, roast tomatillos and serranos in the oven until slightly charred and softened. Set your oven to the broiler option and keep a close eye.
• In a food processor, puree roasted tomatillos, serranos, green chilies , cilantro, green onions, and lime juice.
• In a saucepan, add vegetable broth and water and bring to a simmer.
• Add puree to the saucepan and bring mixture to a slow boil.
• Turn heat down to medium-low and SLOWLY add the American cheese you set aside, whisking to incorporate. If you let the cheese mixture get too hot it will develop a grainy texture... so low and slow!
• Fill your tortillas with the mixed cheese you shredded earlier and line in a baking dish. I squeeze as many tortillas in my pan as I can.... the more the better! Sprinkle the remaining cheese on top and throw into a 350-degree oven to give the cheese a head start melting.
• Once the cheese is nicely melted pull enchiladas from the oven and top with the boom boom sauce. Place back in the oven for 5-10 minutes then serve!

Steps:

• Seed and dice peppers, garlic, and cilantro.
• Saute peppers and garlic in pot with a splash of chicken stock.
• Add soup, cilantro, green chilies, and tomatillos to the pot.
• Cook until warm.
• Pour into blender and blend until smooth.
• Move mixture back to the pot and add cheese.
• Cook until cheese melted through.
• Serve warm.
• For thicker Boom Boom:.
• Sift 1-2T flour into blender with sauce.
• Blend until smooth.