| 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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