Chilaquiles

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Plum tomatoes
1 1/2 cups	93g / 3.3oz	Chopped white onions
2		Garlic cloves - peeled
12		Serrano chilies - (or to taste) - stemmed
		Vegetable oil - for frying
12		Corn tortillas - cut in 1/2" strips
		Salt - to taste
1/2 cup	73g / 2.6oz	Grated queso anejo or Monterey Jack cheese

Recipe Instructions

Preheat broiler. Broil tomatoes, onions, garlic and chilies in a baking dish 4 inches from the heat for 2 to 3 minutes or until browned. Turn the vegetables over; broil for 2 to 3 minutes longer or until browned. Let cool; peel the tomatoes and chilies. Transfer vegetables in batches to a food processor and pulse until coarsely pureed.

Heat 1/2 inch oil in a skillet over medium-high heat to 375 degrees. Fry tortilla strips in batches for about 1 1/2 minutes or until slightly crisp and golden. Transfer to paper towels to drain.

Carefully remove all but 3 tablespoons of the oil; turn heat to medium-high. Add the puree and the tortillas and stir gently to combine. Season with salt and heat for 5 to 7 minutes or until the tortillas are heated through but still crisp. Sprinkle with cheese and serve.

Yields 6 servings.

Source:
St. Louis Post-Dispatch - 09-28-1998

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