Chilaquiles

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* Exported from MasterCook *

 

Chilaquiles

 

Recipe By : Mexico:The Vegetarian Table by Victoria Wise

Serving Size : 1 Preparation Time :0:00

Categories : Casseroles Cheese

Main Dishes Mexican

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup vegetable oil

12 stale corn tortillas, cut in 1-inch chunks

4 medium tomatoes (1 pound) -- finely chopped

1 small onion -- finely chopped

1 Anaheim, 2 jalapeno, or 4 Serrano chilies -- stemmed,

seeded

and finely chopped

1 teaspoon dried epazote leaves or dried oregano

1 cup water

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup grated semisoft cheese, such as Jack -- cheddar,

farmer's

or crumbled queso fresco or a mixture -- (3 ounces)

1 cup Homemade Thickened Cream or crème fraîche

1/4 cup cilantro leaves (optional) -- chopped

 

Heat the oil in a heavy skillet over high heat until it begins to smoke. Place

as many tortilla strips in the pan as will fit without overlapping. Fry over

medium-high heat, pressing down on the pieces to cook the tops, also, for a few

seconds, until barely golden but not crisp. Remove to paper towels to drain.

Continue until all the tortillas are fried.

 

Drain the oil from the skillet, leaving a thin coating, and add the tomatoes,

onion, chilies, epazote, water, salt and pepper. Cook over medium heat until the

onions and tomatoes soften, about 8 minutes.

 

Add the tortilla pieces to the skillet and sprinkle the cheese over the top.

Cover and simmer until the cheese melts and the tortillas are soft again but no

mushy, about 5 minutes.

 

Spread the cream over the top, sprinkle with the cilantro, if using, and serve

right away.

 

 

 

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NOTES : If the tortillas are fresh, not stale, cut them and dry out the pieces

in a 200 degree F. oven until no longer liable but not yet toasted, about 7

minutes.