Chilaquiles

[vegelady]

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

DIRECTIONS:

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.