Directions

1. Preheat oven to 350° F.
2. Spread pepitas out on a sheet pan and bake, stirring occasionally for about 10 minutes or until toasted and beginning to brown. Remove from oven and let cool.
3. Place pepitas, tomatillos, garlic, cilantro, chili and half of broth in food processor. Process until it is a slightly chunky puree, adding more broth if necessary.
4. Heat a deep-sided sauce pan over high heat and add the oil.
5. Carefully pour salsa mixture into hot pan, stirring to prevent spattering.
6. Turn heat to medium and add remaining broth and salt.
7. Cook, stirring for about 15-20 minutes until thick and fragrant.
8. Use immediately or cool and store refrigerated for 3 to 4 days.
9. Slice feta into thick slices. Heat grill pan, or grill.
10. Spray both sides of cheese slices with spray and quickly sear the cheese on both sides.
11. Serve immediately with the warm salsa and tortilla chips.