Aug 19, 2009

* Chilaquiles *


4 - 5 tbsp vegetable oil
16 4-inch corn tortillas
10-oz canned tomatillos, undrained
1 onion, chopped
2 serrano chilies
4 tbsp chopped coriander
Salt & pepper to taste
1 cup grated Monterey Jack or mild cheese
1/2 cup vegetable stock

Cut the tortillas into half-inch strips. Brush with
2-3 tbsp oil and bake at 350 deg-F for a few minutes
till crisp.
Puree the tomatillos, onion, chilies and coriander
till smooth.
Heat the remaining 2 tbsp oil in a skillet. Add the
puree and cook for 3 minutes.
Layer half of the tomatillos puree in a greased baking
dish. Spread half of the tortillas, then cover with
half of the cheese.
Repeat the layering.
Mix the stock with the remaining tomatillos puree.
Pour evenly over the cheese layer.
Bake in a preheated oven at 350 deg-F for 1/2 hour.
Serve as an appetizer.

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