Yield: 1 servings
Measure | Ingredient |
---|---|
3 cups | Refried Black Beans; see * Note |
\N \N | (or a good quality canned refried beans) |
¾ cup | Chipotle Salsa; see * Note |
8 ounces | Tortilla chips |
1 cup | Crema; see * Note |
\N \N | (or creme fraiche or sour cream) |
1 cup | Grated Anejo cheese |
* Note: see the "Refried Black Beans", "Chipotle Salsa" and "Crema" recipes which are included in this collection.
Preheat the broiler. In an ovenproof platter or casserole, spread the black beans in a ¼-inch layer. Spread the Chipotle Salsa over the beans. Place under the broiler just to heat through, about 6 minutes. Stand the tortilla chips, points up, in the beans. Using a plastic squeeze bottle, pastry bag or the tines of a fork, drizzle the Crema, creme fraiche or sour cream over the chips. Sprinkle with the Anejo cheese and return to the broiler for 3 to 5 minutes, until the cheese melts. Serve hot. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6115 broadcast 09-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.