On Sat, 31 Mar 2007 14:23:28 +0000 (UTC), [email hidden]
(Charlotte L. Blackmer) wrote:
Snipped for brevity
Quoted message said:
So, got any tips for a breakfast hotdish/casserole that's potluck
friendly? I can always sneak out after the communion part starts and
stick it in the oven.
Charlotte
On only one cup of coffee, the only thing I can think of right now is
a breakfast strada, or chilequiles.
Sometimes I use Hatch brand enchilada sauce when I make these. I
prefer the Mexican queso seco for this also.
This can be done the day before keeping the sauce and tortillas
seperate.
Before going to church assemble casserole style. I make mine in
layers, first some sauce then tortillas and cheese etc.. top with
cheese and place in a 350* oven to reheat.
Chilaquiles
Chilaquiles is a good way to use up left over tortillas. Like all
great, simple recipes, this one probably came about when something
quick and filling was needed but only the most basic ingredients were
available. This dish makes a wonderful breakfast or first course
before a light entree.
* 8 corn tortillas (preferably bought the day before & left out to
go stale)
* 1 or 2 serrano peppers (depending on how hot you like it)
* 3/4 C. oil
* 2 tomatoes, cooked (boiled or roasted)
* 1 pinch dried oregano (Mexican)
* 1/2 C. Manchego cheese or Monterey Jack
* 2 Tbsp. chopped onion
* 1/2 C cream (Mexican Crema or sour cream)
* Salt to taste
* Water
Cut the tortillas into 1" x 1" squares and, if possible, let them sit
out a day before making this dish so they can get a bit stale. Grind
the tomatoes in a blender with the oregano, peppers, salt and water as
needed to loosen the blades (about 1/3 cup) until smooth. Or you may
use a salsa rojo in place of the above.
Heat the oil in a large skillet and fry the tortilla chips until crisp
and golden (I recommend doing this in batches), then remove and drain
on paper toweling. Drain the oil, reserving 2 Tbsp., and save the
remainder for another occasion.
In the same skillet heat the reserved 2 Tbsp. oil and add the tomato
or rojo sauce. Simmer for 5 minutes, add the tortilla chips and remove
from the heat. Add the cheese and allow it to melt. Serve hot, top
with onions and cream and accompany with well-fried beans. NOTE: It is
quite common for this recipe to be made using a variety of left-over
ingredients.
Recipe courtesy of Bruce Jensen of Jalisco Culinary Tours & Armando's
Restaurant at the Danza del Sol hotel in Ajijic, Jalisco, Mexico.
Koko
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"There is no love more sincere than the love of food"
George Bernard Shaw
