Cheese and Tortilla Casserole
Chilaquiles de Queso al HornoSimple casseroles made with leftover corn tortillas are popular in Mexico. Corn tortillas are fried, combined with whatever is handy, then baked. Chilaquiles de queso can be served for a light meal, or even for breakfast with ham, sausage, or eggs. If tortillas are fresh, spread out on a flat surface about 30 minutes to dry a bit before using.
Ingredients
Makes 4 servings
- Vegetable Oil for frying
- 8 corn tortillas cut into 1-inch pieces
- ½ medium onion chopped
- 3 medium tomatoes peeled and coarsely chopped
- 2 garlic cloves chopped
- 1 serrano chile chopped with seeds
- ½ teaspoon dried thyme
- ½ cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat about 1 inch of oil in a medium heavy skillet until the oil shimmers.
- Fry the tortilla pieces, in batches, until golden brown, about 1 to 2 minutes.
- Remove with a slotted spoon.
- Drain on paper towels, then reserve in a large bowl.
- Pour off all but 1 tablespoon of the oil from the skillet, and sautée the onion, stirring, until it begins to brown, 3 to 4 minutes.
- Reserve off heat.
- Preheat oven to 375°.
- Put the tomatoes, garlic, chile, thyme, and ¼ cup of water in a blender jar and purée until smooth.
- Add to the skillet with the onions, and cook 6 to 8 minutes to blend the flavors.
- Put the tomato mixture into the bowl with the tortilla pieces, and stir gently to combine, and transfer the mixture to an 8-inch square baking dish.
- Drizzle on the crema, and scatter the cheese over the top.
- Bake until completely heated through and the cheese is melted, about 20 minutes.
- Serve.