Roxy
New member
Chilaquiles:
Source Jacqui@RQ
8 Handfuls Tortilla Chips, generous
Enchilada Sauce
2 C Water, hot
16 Tbsps Powdered Chili
4 Tbsps Lard
2 Tbsps Flour
1 Tsp Salt
4 Ozs Monterey Jack Cheese, shredded
4 Ozs Chilhuahua Cheese, shredded
Sour Cream
Combine the water and chili powder and set aside for 1-2 hours
Heat the lard and flour to make a light brown roux; add salt and chili water. Simmer 20-30 minutes until smooth and thickened.
Toss the cheeses together.
Divide the chips into each of 8 au gratin dishes. Spoon sauce liberally over chips.
Top with 2-3 dabs of sour cream and cover with cheese, drizzle each with about 1 tablespoon of the sauce.
Bake at 375º til cheese melts and contents bubble.
Source Jacqui@RQ
8 Handfuls Tortilla Chips, generous
Enchilada Sauce
2 C Water, hot
16 Tbsps Powdered Chili
4 Tbsps Lard
2 Tbsps Flour
1 Tsp Salt
4 Ozs Monterey Jack Cheese, shredded
4 Ozs Chilhuahua Cheese, shredded
Sour Cream
Combine the water and chili powder and set aside for 1-2 hours
Heat the lard and flour to make a light brown roux; add salt and chili water. Simmer 20-30 minutes until smooth and thickened.
Toss the cheeses together.
Divide the chips into each of 8 au gratin dishes. Spoon sauce liberally over chips.
Top with 2-3 dabs of sour cream and cover with cheese, drizzle each with about 1 tablespoon of the sauce.
Bake at 375º til cheese melts and contents bubble.