| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Side dishes, Mexican |
4 |
Servings |
INGREDIENTS
| 4 |
|
Corn tortillas |
|
|
Salt — to taste |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion — thinly slivered |
| 1 |
sm |
Garlic clove — minced |
| 1/2 |
ts |
Ground cumin |
| 2 |
|
Canned green chiles — |
|
|
Finely chopped |
| 15 |
oz |
Canned tomato sauce |
| 2 |
c |
Chicken stock |
| 1 |
c |
Water |
| 1/4 |
lb |
Monterey jack cheese — in inch cubes |
|
|
Sour cream — for garnish |
|
|
(opt ) |
INSTRUCTIONS
1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil. Heat
oil to 350 to 375 degrees F. Cut tortillas in half, and then into 1/2-inch
wide strips. Fry tortilla strips, about a third at a time, until crisp and
lightly browned (about 2 minutes). Remove with slotted spoon to paper
towels to drain; salt lightly.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and
saute until soft, but not browned. Mix in garlic and cumin; then add green
chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce
heat, and simmer for 10 minutes.
3. Meanwhile, bake fried tortilla strips in a single layer in a preheated
325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking
sheet in oven during last 5 minutes.
4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot
tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over
tortillas and cheese and serve at once.
5. Spoon in a little sour cream at the table, if desired.
Recipe By : The California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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