Roxy Posted February 12, 2008 Share Posted February 12, 2008 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. Quote Link to comment
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