Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Oil |
6 \N | Flour tortillas |
2 cups | Shredded Monterey Jack cheese (approximately) |
6 \N | Green chilies; chopped |
1 \N | Onion; chopped |
1 \N | Tomato; peeled and chopped |
2 \N | Green chilies |
½ \N | Bell pepper; chopped |
1 \N | Clove garlic; minced |
\N \N | Salt and pepper; to taste |
½ cup | Canned chicken broth; (about) |
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, .