Thursday, August 13, 2009

Lazy Chilaquiles

To celebrate our national soccer victory (you'd think we won World War III), here's my recipe for super lazy chilaquiles. I tend to be a purist about Mexican food, particularly when I don't have to cook it myself. Mexican food is awesome precisely because it's labor intensive. If we were to do this from scratch, it would probably take two days. So here's this shortcut and may the goddess Coatlicue have mercy on me:

(You have to figure out the quantities. These are lazy for a reason).

• Santitas salted tortilla chips, about 1/4 of a bag.
• About 3/4 jar of Frontera cilantro/jalapeño cooking salsa.
(Truth is, this is what I had around at home. All the Frontera salsas are great. You can use whichever you like, depending on your tolerance for spice).
• Grated Monterey Jack cheese
• Optional: some thinly slivered onion and a dollop of creme fraiche or crema. Please, no sour cream.

Preheat oven to 450 F.

In a lightly oiled small pyrex dish (like for lasagna) put a layer of chips, pour some salsa over them and sprinkle some grated cheese.
Repeat for a second layer.
Stick in the oven.
When the cheese on top starts melting, take out of the oven (careful: super hot pyrex) and mix well with a fork.
Grate some more cheese on top.
Put back in the oven for about 15 minutes, or until the cheese is totally melted and the chips are softened. Take out. Top with onion and cream if you wish.

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