Mexican Chilequiles recipe

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Mexican Chilequiles

 

1 cup sour cream (for the topping when served)

1 onion

1 basket cherry tomatoes, halved

1 1/2 cups bell peppers, seeded and cut into quarters

1 clove garlic

1 jalapeno pepper minced

1 pound Monterey Jack cheese, grated

1 dozen corn tortillas, cut in quarters

 

Heat a heavy skillet. Saute onions, garlic and jalapeno in some oil. Add

tomatoes, salt and peppers. Cook 5 more minutes. Heat oven to 350 and spread

pieces tortillas on an ungreased baking sheet. Bake about 10 minutes until

crisp. Layer tortillas, pepper mixture, and cheese in a baking dish until all

ingredients are used, finish up with grated cheese. Bake 10 to 15 minutes or

until heated through. Top with sour cream