| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Spanish | Cheese | 6 | Servings |
INGREDIENTS
| Oil | ||
| 6 | Flour tortillas | |
| 2 | c | Shredded Monterey Jack cheese (approximately) |
| 6 | Green chilies; chopped | |
| 1 | Onion; chopped | |
| 1 | Tomato; peeled and chopped | |
| 2 | Green chilies | |
| 1/2 | Bell pepper; chopped | |
| 1 | Clove garlic; minced | |
| Salt and pepper; to taste | ||
| 1/2 | c | Canned chicken broth; (about) |
INSTRUCTIONS
SPANISH SAUCE 1. Preheat broiler. 2. Heat oil in medium-size skillet.Lightly fry the tortilas one at a time in the hot oil until crisp. Fry only a few seconds; the tortillas will burn if kept in the oil too long. 3. Top each tortilla with cheese & chillies. Broil about 1 minute, or until hot and the cheese is bubbling. Watch carefully to avoid burning. Serve immediately with Spanish Sauce. Directions for Spanish Sauce: Place the onion, tomatoes, chillies, bell pepper, garlic, and salt and pepper in a saucepan. Add just enough chicken broth to cover. Place a lid on the saucepan and simmer 20 to 25 minutes, Remove from heat and set aside. Note: Sauce may be stored and used with other dishes. ANTONIO'S MELROSE AVENUE, LOS ANGELES WINE: BINACOL From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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