CHILAQUILES

Servings: 4

Ingredients:

16 corn tortillas cut into wedges

1/2 quart oil, to fry tortilla wedges

1lb tomatillos

2 jalapenos, seeded and deveined

1/5 onion

2 small garlic cloves peeled

queso fresco

crema fresca

Directions:

1. Fry tortillas:

• heat oil in a large and heavy sauce pan to 350 degrees
• in small batches, fry the tortilla wedges until crisp
• remove from heat and drain on paper towels

2. Prepare Sauce:

• in small stock pot peeled tomatillos, jalapenos, onion and garlic cover with water and boil on medium until softened, about 15 minutes.
• blend cooked ingredients until liquefied
• sift sauce

4. Make Chilaquiles:

• add 2 tbsp. vegetable oil to large sauce pan,  let oil heat through then add tomatillo sauce
• bring sauce to a boil then down to medium-low heat cover pot and let sauce simmer for 15 minutes
• add tortilla wedges to sauce, let the tortillas soak in sauce for 5-10minutes ONLY
• serve immedietly topped with crema and queso fresco

EZ TORTILAA CHIPS

Servings: ???

Tired of spending money on greasy and expensive tortilla chips? Try this super ez tortilla chip recipe, you’ll get all the cruchiness and half the fat!

INGREDIENTS:

6 [6in.] white corn tortillas

cooking  spray

salt 

DIRECTIONS:

1. Preheat oven to 350.

2. Cut tortilla’s into strips

3.  Spray baking sheet with cooking spray, arrange in single layer.

4. Bake for about 7 minutes. Rotate the pan and bake for another 7 or until the chips are crisp, but not to brown. Serve with salsas, guacamole or our chicken tortilla soup recipe!