Chilaquiles

[alicia-w]

Chilaquiles


Serves 6

Ingredients

1 dozen stale corn tortillas
2 1/2 cups Mexican-style tomato sauce (below)
1/2 cup chicken broth
2 fresh or canned jalapeño chilies, or to taste, seeded and minced
2 cups grated Monterey Jack (about 1/2 pound) or a combination of 1 cup Longhorn or Cheddar and 1 cup Monterey Jack.
1/3 Crema (see recipe) or Creme Fraiche


Tomato Sauce
1 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or canned jalapeño chilies, or to taste, seeded and minced.
You can also used canned Chipotle chilies to add a nice smoky flavor.
3 tablespoons vegetable oil

In a processor, purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.


Directions(Chilaquiles)
In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Drizzle the crema or creme fraiche over the chilaquiles and serve.