Prep 20 mins
Cook 40 mins
A rich and creamy Mexican side dish - full of peppers, onions, cheese and corn tortillas. It will surprise you. The name means "Dry Tortilla Soup" Some people would call it a casserole. I call it divine. A nice addition to a Mexican dinner, this also goes well with other foods. Not spicy at all, so it can go with many things. Though it is meant to be a side dish, you could serve it along with a large salad for a luncheon or light dinner. (Or, not so light, maybe) This is so rich and creamy, you'll want to make it for company. If you must have spicy foods, you can add some jalepenos to it if you like. But do try it this way first.
- 10 6-inch corn tortillas
- cooking oil (olive or canola)
- 2 green bell peppers, cut in strips
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 cup whipping cream
- 1 cup shredded monterey jack cheese
- Cut tortillas in strips about 3 inches long and 1/2 inch wide.
- In medium skillet heat 1/4 inch of oil.
- Fry tortilla strips, a few at a time, about 10 seconds or just until limp.
- Remove with slotted spoon.
- Drain on paper toweling.
- Pour off all but about 2 tablespoons oil from skillet.
- Add green pepper strips, onion and garlic; cook till onion is tender.
- Sprinkle vegetables with salt.
- In 1-1/2 quart casserole, combine tortilla strips, vegetables, and half of the cheese.
- Pour whipping cream over all.
- Cover and bake in 350-degree oven for 20 minutes.
- Stir gently; sprinkle with remaining cheese.
- Bake uncovered about 10 minutes more or until heated through.
I was a little disappointed in this recipe. It certainly is not difficult to do but I feel it really needs some help. I found it a little bland. I'm not too sure what I would do to perk it up but I doubt I will make it again.