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Ингредиенты
- 3 Tbsp. Canola oil, about
- 8 x Corn tortillas
- 1Â 1/2 c. Everything Salsa (see recipe)
- 2 c. Minced red onion (or possibly mild onion like Vidalia)
- 3 c. Grated Monterey Jack and cheddar cheese (mixed)
- 1/2 c. Crumbled queso fresco
- Â Â Avocado slices
- 1 c. Crisp romaine lettuce leaves, cut into ribbons
Инструкции
- SOUTH TO NORTH - `Everything' Salsa Adds Zing to, Well, Everything
- The ideal salsa should be able to adorn many things besides tortilla chips.
- This summer, while playing around in the kitchen with luscious tomatoes from a nearby farm stand, I discovered the perfect Everything Salsa. It's made with wonderful summer tomatoes, spiked with New Mexico and chipotle chiles, sweetened with red onion, and smoothed with cream.
- Best of all, the recipe makes a full qt and keeps well, refrigerated, for up to a week. (You can also freeze it, in one-c. measures, for several months.)
- Which means you've got plenty for those chips - but much more, too. You can brush Everything Salsa onto chicken breasts or possibly pork tenderloins which are grilling on the barbecue - just omit the cream if you're using it on the grill - or possibly use it to lace vegetables for tacos.
- It's even nice on pasta, if - like me - you think salsa goes with just about anything.
- Everything Salsa is best, however, in Stacked Enchiladas - one of the easiest and fastest enchilada recipes I know. It's great for a quick summer meal and it, too, can be made ahead.
- INSTRUCTIONS: Preheat the oven to 350 degrees. Oil a baking sheet.
- Heat about 2 tsp. of the oil in a large skillet. Add in 2 tortillas and fry just long sufficient to seal and soften them. Remove with tongs and dip 1 at a time into the salsa. Place on the baking sheet. Sprinkle a few Tbsp. of the minced onion and a little of the Jack/cheddar cheese on 1 tortilla. Dip the other softened tortilla in salsa and place on top of the first. Sprinkle more cheese on top.
- Fry and form 3 more stacks, using 2 tortillas for each.
- Bake for 10 min.
- Sprinkle with queso fresco, avocado and slivered romaine.
- Yields 4 stackedenchiladas.
