Not all of us are able to visit other countries to experience their cuisine. We can, however visit these countries in our own kitchens. Ok, I agree it may not be exactly the same as being there, but with a little imagination you will surprised what you can accomplish. Tonight why not whip out your nice new copper skillet, preheat your oven and yourself, then start your trip to
Enjoy dinner south-of-the-border tonight with this Mexican-style casserole
3 tablespoons vegetable oil
1 medium onion, sliced
1 large clove of garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
¼ teaspoon black pepper
1 cup of canned crushed tomatoes
Vegetable oil
6 6-inch corn tortillas
½ cup sour cream
2 cups shredded Monterey Jack cheese (about 8 ounces)
2 cups shredded cooked chicken
6 canned whole green chilies split lengthwise
Garnish
Sprigs of fresh cilantro
1) In a skillet heat 1 tablespoon of oil over medium heat. Add onion, garlic, chili powder, cumin and black pepper. Cook stirring frequently, 5 minutes.
2) In a blender or food processor fitted with a metal blade, combine onion mixture and tomatoes. Blend until smooth, 1 minute.
3) In the same skillet, heat remaining 2 tablespoons of oil over high heat. Stir in tomato mixture; cook stirring constantly until sauce thickens, 5 minutes. Transfer sauce to bowl.
4) Wipe skillet clean with a paper towels. Pour in enough oil to reach ¼ -inch depth. Heat oil over high heat. Add tortillas one at a time and cook until golden, 2 to 3 seconds on each side. Using tongs, transfer tortillas to paper towel to drain. Repeat with remaining tortillas.
5) Preheat oven to 350F.
6) To assemble, place two tortillas in an 11 X 7-inch baking dish. Spread with ¼ each of sauce, sour cream and cheese and 1 cup of chicken. Lay 3 chili slices flat on top of chicken. Top with 2 more tortillas. Repeat to make another layer. Top with remaining tortillas, sauce, sour cream and cheese. Cover dish with aluminum foil.
7) Bake pie until cheese melts and sauce bubbles, 20-25 minutes. Transfer dish to wire rack to cool slightly. Garnish with sprigs of fresh cilantro. Makes 4 servings
Great American Home Baking