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Chilaquiles II
Recipe by: Mozzarella Company
located in Texas. The Mozzarella Company produces award winning
artisanal cheeses available online
or through retail stores. You can also call: 1-800-798-2954.
Copyright. The Cheese Lover’s Cookbook & Guide by Paula Lambert, 2000
Serves:
6
I N G R E D I E N T S
Salsa
Verde
10 small tomatillos, husks removed
1 cup chicken broth
1 fresh poblano chile
1 small onion, quartered
2 cloves garlic
1 cup loosely packed fresh cilantro leaves
1 tablespoon vegetable oil
Salt, to taste
Freshly ground black pepper, to taste
Pickled onions
1 large white onion
1/2 to 3/4 cup white vinegar
1 dried ancho chile pepper
Fried Tortillas
12 corn tortillas
1 cup vegetable oil
8 ounces mozzarella cheese, sliced
8 ounces queso fresco cheese, crumbled
6 tablespoons sour cream for garnish
I
N S T R U C T I O N S
Salsa Verde:
Wash the tomatillos and place them in a small saucepan. Cover with the
chicken broth and bring to a boil. Reduce the heat and simmer for 10
minutes, or until the tomatillos just begin to soften. Remove from the
heat and set aside to cool.
Roast the poblano pepper over an open flame
or under the broiler to blacken the skin. Wrap in plastic wrap, or place
in a plastic bag, seal, and steam for 15 minutes. Remove the plastic and
then remove the blackened skin, seeds, and stem, and discard.
Place the
tomatillos, chicken broth, poblano, onion, garlic, and cilantro in the
container of a blender. Blend until the vegetables are finely chopped.
Heat a large skillet over medium heat and add the oil. When the oil is
hot add the contents of the blender. Cook, stirring occasionally to
prevent sticking, for 10 minutes. Add salt and pepper. Taste and adjust
seasonings. Remove from the heat and set aside.
Pickled Onions:
Peel and thinly slice the onion. Place the onion rings in a small bowl.
Add just enough vinegar to barely cover the onions. Remove and discard
the seeds and stems of the ancho chile. Cut it into julienne strips, add
to the onion and vinegar, and stir to mix. Cover with plastic wrap and
set aside at room temperature to marinate and absorb color of the chile
for at least 30 minutes. It will dye the onions a rosy pink color as
well as flavor them. Stir the onions from time to time to evenly
distribute the chile and the vinegar.
Fried Tortillas:
Tear or cut the tortillas into quarters. Heat the oil in a large skillet
over medium-high heat. Cook the tortillas in batches. Be careful not
crowd the pan. Add some of the tortillas when the oil is hot. Fry the
tortillas for about 2 minutes, or until golden brown and crispy and
remove with a skimmer, slotted spoon, or tongs to paper towels to drain.
Repeat until all of the tortillas are fried.
Preheat the oven to 350º. Lightly oil a terra cotta, ceramic, or glass
baking dish about 10 to 12 inches in diameter. Place a layer of fried
tortilla pieces in the bottom of the baking dish, cover with some of
each of the two cheeses, and spoon some of the Salsa Verde over the
cheese. Repeat the layers until all of the ingredients are used and the
dish is filled. The final layer should be the sauce. Cover with aluminum
foil. Place in the oven and bake for 30 to 40 minutes.
To serve the chilaquiles, top with the pickled onions and a dollop of
sour cream.
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Learn More About Chilaquiles -
Read about the history of this humble
breakfast food. Includes another recipe variations.
Chilaquiles
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