| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
St. Louis |
St. louis p, Post1 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Plum tomatoes |
| 1 1/2 |
c |
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 |
c |
Grated queso anejo or Monterey Jack cheese |
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.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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