Tuesday, February 26, 2013

Chilaquiles

I made this up because we had an open bag of tortilla chips, and the threat of just eating them plain was assessed as too high. All the other ingredients were things on hand, but it fit together very nicely.

Heat 2 Tablespoons Extra Virgin olive oil in a large skillet. Add, stirring frequently:
  • 1 cup whole tomatoes and their juice
  • ½ cup crushed tomatoes
  • 1 14 oz. can diced tomatoes in green chile
  • ½ cup chopped green chiles
  • 1 head garlic, peeled and coarsely chopped
  • ½ teaspoon Adobo seasoning
Preheat oven to 350° F.

When the liquid has cooked down and the sauce is thickened, layer into a shallow rectangular casserole dish thin layers of the following in this order:
  • tomato sauce
  • tortilla chips
  • baby spinach leaves
  • grated cheddar/jack cheese
  • tortilla chips
  • 8 oz. light cream cheese, scattered in 3/8" cubes
  • ½ cup light sour cream, mixed with 2 chopped chipotles in Adobo sauce
  • tomato sauce
  • grated cheese
Bake at 350° F for 30 minutes.

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